LA PIADINA ITALIAN FLATBREAD
La Piadina is a soft and fluffy Italian flatbread that can be filled with anything you like from cured meats, cheese and grilled veggies. So delicious, easy to make and yeast free, perfect for lunch or a snack!
Provided by Emily Kemp
Categories bread
Time 45m
Number Of Ingredients 5
Steps:
- Add the flour, baking powder and salt to a bowl, stir so everything is evenly mixed through.
- Make a well in the flour and add the water and olive oil. Stir everything together to form a dough.
- Tip the dough onto a lightly floured surface and knead to form a smooth ball (make sure not to over knead the dough it only takes a minute or so).
- Wrap the dough in plastic wrap (cling film) and let it rest at room temperature for 30 minutes.
- Pre-heat a large round skillet or frying pan on the stove. Divide the dough in four and roll each piece into a thin round flatbread shape (don't worry if they aren't perfectly round).
- Heat each flatbread one at a time on the skillet, once it's puffed up and looks golden turn it over and cook on the other side. It should take around 2 minutes each side.
- Fill each flatbread with your desired fillings and fold in half.
Nutrition Facts : Calories 187 kcal, Carbohydrate 36 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 270 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PIADINA RECIPE | AUTHENTIC ITALIAN FLATBREAD
Piadina is an Italian flatbread, a no-yeast soft dough made only with flour, water and extra virgin olive oil or lard. Just few ingredients to make a delicious bread for all of your favourite sandwiches. In Italy it's also known as Piadina Romagnola, for the name of the region where it's born, Romagna. The perfect Piadina has a soft texture and a slightly burnt surface. Unlike bread, Piadina has no leavening. Its dough needs only a short rest to make it softer. If you don't have time, it's not even necessary. That's why it's so easy and fast to make.
Provided by Recipes from Italy
Categories bread recipes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Place the flour in a bowl with the baking soda and salt. Mix well. Then add the oil and water. Mix everything for a few minutes until you get a soft but compact dough.
- Cover the dough with cling film and let it rest at room temperature for about 30 minutes. Then divide the dough into 6 portions of about 100/110 g each (3.5/3.8 0z).
- Work them a little with your hand on the work surface in order to have balls with a smooth surface and let them rest for another 10 minutes covered with a kitchen towel. Roll out each ball with the help of a rolling pin, forming a disc with a thickness of 4/5 mm (about 0,20 inch) and a diameter of about 20/25 cm (8/10 inch).
- Cook the Piadina one at a time in a preheated non-stick pan. Turn the Piadina after a minute or when bubbles form. Repeat it twice, pricking it here and there with a fork. The piadina must cook about 2 minutes per side (4 minutes in total). Piadina is ready when it has taken on a slightly golden color and the characteristic small dark spots have appeared on the surface.
Nutrition Facts : ServingSize 100 g, Calories 320 cal
MUSHROOM PIADINI
My attempt at customizing and recreating Starbucks Mushroom Piadini. You can substitute celery seeds with basil.
Provided by Seren6ipity
Categories Breakfast
Time 35m
Yield 2 piadinis, 2 serving(s)
Number Of Ingredients 10
Steps:
- Add salt, 1 table spoon oil and celery seed to flour.
- Knead with water and milk. Add more milk if required.
- Heat 1 table spoon olive oil on a pan.
- Add mushrooms and spinach. Saute` for 2 minutes.
- Add cheese and saute for 2 more minutes.
- Add egg beaters and saute until every thing comes along.
- Heat oven at 400 degree F.
- Roll into a 6 in circle and then fold sides to get a strip of 3 inch.
- Fold the strip again to reduce to a square.
- Roll again to a square.
- Stuff mushroom gravy and fold to a star shape.
- Bake in for 15 minutes.
SPINACH, MUSHROOM, EGG PIADINI
Starbucks Copycat. (using a basic pizza dough recipe from foodnetwork) You could probably also use store bought pizza dough to save time. NO IDEA WHY THIS IS 2000 CALORIES! :(
Provided by delong.t
Categories Breakfast
Time 25m
Yield 1 calzone
Number Of Ingredients 20
Steps:
- Basic Pizza Dough:
- In a small mixing bowl, whisk together yeast, warm water, sugar, oregano, and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
- In a large mixing bowl, whisk together flour and salt.
- With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
- Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
- Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
- Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
- Piadini:.
- Preheat oven to 450 degrees F.
- Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval.
- Melt butter with oil in a large skillet over medium-high heat.
- Add mushrooms. Continue to cook, stirring occasionally until mushrooms are softened (about 4-6 minutes).
- Add egg beaters and cook until eggs are no longer runny.
- In a medium bowl, mix the spinach, ricotta, feta and egg/mushroom mixture.
- Season with salt and pepper, to taste.
- Place all the filling in the center of the dough leaving a 1-inch border along the edge.
- Fold each corner over to the center. Forming a square.
- Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.
- Bake until golden brown and the center is hot and melted, 20-25 minutes, rotating midway through cooking.
Nutrition Facts : Calories 2036.4, Fat 111.9, SaturatedFat 43.5, Cholesterol 200.4, Sodium 4600.8, Carbohydrate 193.1, Fiber 13.3, Sugar 9.6, Protein 67.7
GREENS AND MUSHROOM PANINI
For these greens-packed panini, try to find a bag of washed, stemmed greens. If you blanch your greens after bringing them home from the market, you can make the panini in no time.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, weekday, main course
Time 30m
Yield Makes two panini
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the greens. Bring the water back to a boil, and boil for two to three minutes, depending on the sturdiness of the greens. Transfer to the ice water to cool for a few minutes, and then drain and squeeze out excess water. Chop coarsely.
- Preheat a panini grill. Brush both sides of the mushroom slices with olive oil, and grill for one to two minutes. Season if desired. Heat 1 tablespoon olive oil in a medium skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the greens. Toss to coat with oil, and season to taste with salt and pepper. Remove from the heat.
- Sprinkle half the cheese over two of the bread slices, and top the cheese with a few mushroom slices. Next, pile half the greens on top, and press them down with the back of a spoon. Top the greens with the remaining cheese, and cover with the remaining bread. Brush the outside of the sandwich with a little olive oil. Place in the panini maker, and grill for three to five minutes until the cheese has melted and the bread is toasty.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 15 grams, Carbohydrate 39 grams, Fat 23 grams, Fiber 9 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 586 milligrams, Sugar 8 grams, TransFat 0 grams
PORTABELLA MUSHROOM PANINI
Make and share this Portabella Mushroom Panini recipe from Food.com.
Provided by Mizzy
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- in a small bowl, combine 1 tablespoon of the olive oil with vinegar and salt.
- Place the mushroom slices on a baking sheet and brush with the mixture.
- Roast until the mushrooms are fork-tender, about 20 minutes.
- Brush the red pepper with the remaining tablespoon of olive oil.
- Hold the pepper with a long fork over an open flame, or roast under the broiler, turning often, until the skin gets black on all sides.
- This will take about 7 to 10 minutes over the flame and about 10 minutes in the broiler.
- Put the pepper in a paper bag and close tightly to steam it.
- When the pepper is cool enough to handle, peel off the skin and remove the seeds and stem.
- Slice the pepper into strips.
- To assemble the sandwiches, spread the ciabatta halves with mayo.
- Layer with the arugula leaves and read pepper slives, and top with the portobello slices to cover the length of the sandwiches.
- Spread the remainder of the mayo on the other sides of the bread and serve immediately.
Nutrition Facts : Calories 242.9, Fat 19.8, SaturatedFat 2.9, Cholesterol 7.2, Sodium 2491.7, Carbohydrate 14.8, Fiber 2.5, Sugar 9, Protein 2.8
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