05 April 2011
Posted in FOOD AND WINE
How to prepare piadina romagnola in your own house?
First of all, the ingredients. We will keep to the ancient, traditional recipe, which excludes use of milk or yeast:
- A rolling pin
- 2 1/4 pounds (1 k) unbleached flour
- A heaping tablespoon (20 g) of salt
- A little less than 1/2 pound (200 g) rendered lard
- Hot water
Either a large (12 inch, or 30 cm) diameter non-stick skillet or griddle. On your working board make a heap of flour. On the top of it put lard and some salt. Mix well, adding gradually hot water to hold the dough together, but not too much – a coup at the most. Work into ball, which has to elastic and smooth. Let it rest for at least a half hour.
Next dived into ten smaller balls, each one of them flatten into disc with your fingers and roll it out, trying to make piadina as round as possible. The thinner you roll it out the better is.
When finished rolling out, heat your skillet or griddle over a brisk flame. When the skillet is hot drop on the first pidina. Cook on one side until bone white with dark spots, turn and cook the other side. Reaped with all piadinas. The total cooking time for one piadina is about 4 minutes.
And voila! You have ready delicious and light dish. Now you can cut them or fill them with whatever you fancy. Buon appetite!
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