Come fare la Piadina Romagnola in casa

lard

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat option.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with less fat.

cured meats

🥗Healthier: grilled chicken

💰Cheaper: bologna

Grilled chicken is leaner while bologna is a budget-friendly option.

fresh vegetables

🥗Healthier: roasted vegetables

💰Cheaper: canned vegetables

Roasted vegetables add flavor, while canned is cost-effective.

Put the flour in a bowl.

Add the lard and half a teaspoon of sodium bicarbonate (or 12 grams of yeast).

Start adding a mix of water and milk, and when almost finished, add salt.

Knead by hand for 7-8 minutes until the dough is smooth.

Transfer the dough to a work surface and form it into a ball.

Weigh the ball to divide the dough into eight parts, each weighing about 100 grams.

If not cooking all piadine immediately, wrap them in cling film and freeze.

For immediate cooking, let the dough rest for 20 minutes, covered.

Lightly flour the work surface and roll out the piadina first with hands, then with a rolling pin, aiming for round and thin shapes.

Prick the piadina with the tines of a fork.

Heat the pan until very hot.

Cook the piadina for exactly 2 minutes on one side, then check and flip it.

Cook for another 2 minutes on the second side, checking for doneness before removing from the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens