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The piadina romagnola, stuffed my way

And here we are with a monthly appointment MtChallenge: This time the challenge is based on choosing Tiziana, blog The Navel of Venus, I opted for a mythical plate: the piadina romagnola! I enjoyed the choice, because it gave me a chance to put on my blog a recipe which traditionally is not mine and that I might not have done, but also to appreciate a taste that I had never experienced in the many flatbreads that I have eaten in my life. The result of this very simple dough is extraordinary: the fragrance, the aroma is something never before found in a piadina. You just have to know that the dough is prepared 2 days before, because the rest is critical to do give off all fragrances. I served these rolles during one of the matches of the Italy in the World Cup (the first, We won… Maybe I should recreate them…) and I decided to roll them up just to eat them comfortably on the couch, as a street food. In the dough I used a percentage of buckwheat instead of just flour 00. The filling? I've done three, from greedy which are: the simplest with salad, smoked cooked ham and squaquerone, the second with grilled Eggplant and then marinated, crescenza cheese and tomato confit and third with Buffalo mozzarella, Grilled Zucchini and from Cetara. What are you waiting for? The piadina awaits, fill as Favorites!!

Ingredients for 12 rolls medium or regular-size 6:

  • 400 grams of flour 00
  • 100 grams of buckwheat
  • 125 ml mineral water
  • 125 ml skimmed milk fresh
  • 100 g lard
  • 15 grams of dry yeast for bread, Pizza & Focaccia
  • 10 grams of salt end
  • 1 pinch of baking soda

for fillings

  • 2 Zucchini
  • 1 Eggplant
  • 150 grams of tomato confit (for the recipe click here)
  • 250 grams of mozzarella di bufala
  • 250 grams squaquerone
  • 250 grams of cheese, soft
  • 6 from Cetara, boned and desalted
  • just salad (I used the soncino)
  • 200 grams of smoked ham type Prague
  • extra virgin olive oil as required
  • salt and pepper
  • finely chopped fresh parsley as required
  • fresh oregano
  • finely chopped fresh mint as required
  • 2 garlic cloves, finely chopped
  • a crushed red pepper

The dough is prepared 2 days before, so that it can develop its fragrance. Heat just milk and water, then dissolve the yeast. If you use the mixer, place all ingredients in the bowl and knead with the kneaders for about 10 minutes, or until the dough is hard and homogeneous. If hand, same procedure but with elbow grease, because the sticky dough should become smooth. Once ready, put the dough in a bowl and cover with plastic wrap: refrigerate for 2 days, then bring it back to room temperature for 2 hours before you roll it out.

I divided the dough into 12 balls of equal weight, about 70 grams, so I stretched out with a rolling pin, in order to make them stay longer discussions can (you have to make a turning movement on one side and the other) up to 4-5 mm thick. Warm up the text (If you haven't used a non-stick pan)  and bake the tortillas over medium heat, so bake inside but does not burn outside: I cooked it for 3-4 minutes per side. Stack the tortillas cooked together and cover them with a cotton towel, so that they are warm and soft.

For the filling, thinly slice with the mandolin the zucchini and to a thickness of about half a centimetre thick Eggplant, brush the vegetables with a little’ extra virgin olive oil and Grill. Season the zucchini with chopped garlic, Mint, pepper, chopped anchovies, Salt, pepper and extra virgin olive oil, While the Eggplant with chopped parsley and oregano, Chili, minced garlic and olive oil and let marinate vegetables for at least an hour in the sauce.

Stuff 4 tortillas with squaquerone, the salad and the smoked ham, existing emotions on themselves and, wrapping in plastic wrap (for 30 minutes) so that the flavors blend and the rolls remain snug. 4 more tortillas stuffed with crescenza, the grilled Eggplant and tomato confit, roll and wrap in plastic wrap. Finally, the last 4 tortillas stuffed with mozzarella in slices and squeezed and Grilled Zucchini with anchovies, roll and wrap. Before serving, You can do like me, I've divided each piadina in two to show the Interior and made a kind of bouquet for the greedy! Bon appétit!

THE PAIRING: One Beer Castle does the Bill for this pairing. The House San Giorgio di Nogaro Friuli produces a beer Delicate, soft drink, that preserves the flavors of a classic beer. With this combination of ingredients is proving very versatile.

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8 comments

Emma 4 March 2019 at 17:52

Can I replace lard with olive oil?

Reply
Ada Parisi 4 March 2019 at 23:07

hello Emma, I should say no, the flat bread without lard makes no sense. It would be better butter, because it keeps the solid consistency… What do you say?

Reply
Tiziana June 28, 2014 at 09:57

A bouquet just Devine no doubt about it, and if the eye wants its part here there can be no doubt that both satisfied!!! I liked the idea of wrapping rolls stuffed in plastic wrap so “weld” the whole thing and make the filling more stable, Brava!! I love these fresh and tasty fillings, in piada when there is a salsume a cheese and a vegetable ideal triptych is served!! great choices matched very well!!!

Reply
Sicilians creative in the kitchen June 28, 2014 at 11:05

Hello Tiziana! Kudos to you for the recipe, fabulous! My idea was precisely that of the bouquet, with fillings simple concepts that enhance the fragrance of the piadina! Thanks for sharing this recipe with us!

Reply
Flavia (Elisa Baker) June 27, 2014 at 10:37

ADA…Nice set of flavors!! good weekend, Flavia

Reply
Sicilians creative in the kitchen June 27, 2014 at 12:56

Hi dear! But thanks! What an honor to have you here! Have a nice weekend!

Reply
Mila June 27, 2014 at 09:12

Great filling and presentation!!!!

Reply
Sicilians creative in the kitchen June 27, 2014 at 18:57

Thanks and welcome! In truth I'm giddy because I couldn't present them decently! Have a nice weekend! ADA

Reply

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