Piadina - Cooking with Julia Busuttil Nishimura

lard

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil provides a healthier fat option.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and calories.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon reduces fat content.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: white vinegar

Red wine vinegar offers a similar tang.

In a large bowl, add 500 grams of double zero flour.

Add 2 teaspoons of baking powder and 1 teaspoon of fine sea salt; mix with hands.

Add 80 grams of room temperature unsalted butter, rub into flour until it resembles coarse breadcrumbs.

Heat 150 ml of full cream milk and 150 ml of water until warm, then add to the flour mixture.

Mix until the dough starts to come together, then knead for about 10 minutes until smooth.

Shape the dough into a ball, grease a bowl with olive oil, and let the dough rest covered with a tea towel for about half an hour.

Divide the rested dough into 8 pieces and shape into rough balls.

Dust the board with flour, roll each ball into a thin circle.

Heat a non-stick cast iron pan over medium heat, cook each piadina for about 1-2 minutes on each side until soft, avoiding browning.

Fill each piadina with torn buffalo mozzarella, prosciutto, and rocket, drizzle with extra virgin olive oil, and season with sea salt and black pepper.

Fold the piadina in half and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens