PIADINA ROMAGNOLA (ITALIAN FLAT BREAD)
A flat bread from the Italian region Romagna. Great with arugula and soft cheese (Squacquerone is the one typically used) or cold cuts and a glass of Sangiovese Superiore di Romagna from Forli'. The dough can sit at 40 degrees F (4 degrees C) up to 2 days.
Provided by Max_a_romagnolo_In_America
Categories Bread Quick Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Stir the milk, margarine, and yogurt together in a bowl.
- Mix the flour, salt, baking powder, and egg white in a large bowl. Pour the milk mixture into the flour mixture and work the mixture together with your hands until the dough separates from the sides of the bowl, adding flour or water as needed to get the right consistency, which will be neither sticky nor dry. Cover with a damp cloth and let stand at room temperature for 30 minutes.
- Turn the dough out onto a lightly floured surface; divide into 12 pieces and roll into balls. Roll and stretch each ball to about 1/8-inch thick and 8 inches in diameter.
- Lightly oil a cast iron skillet and place over medium-low heat. Cook the dough in the hot skillet until it begins to set, 1 to 2 minutes per side. Pierce the dough with a fork 3 to 4 times while it cooks. Wrap the finished pieces in a towel until ready to serve.
Nutrition Facts : Calories 219.9 calories, Carbohydrate 29.3 g, Cholesterol 3.1 mg, Fat 9 g, Fiber 1 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 807.9 mg, Sugar 1.2 g
PIADINA (ITALIAN FLATBREAD)
Piadina or piada is an ancient Italian flatbread made with just a few ingredients: flour, water or milk, olive oil or lard, salt, and sometimes baking soda. This recipe adds sourdough starter to the mix to add the flavors of fermented flour and water, and the option to ferment the entire dough. Piadinas are so delicious and versatile; you can try this recipe with different flour varieties and serve the piadinas with savory or sweet fillings.
Provided by Melissa Johnson
Categories Recipes
Time 1h4m
Yield 6
Number Of Ingredients 14
Steps:
- Combine the ingredients in a bowl and mix thoroughly. The baking soda is optional; remember to use half the salt if used.
- Knead the dough on your work surface for a few minutes. Add water and flour as needed for a hand-kneadable hydration.
- Cover the dough and let it rest anywhere from 30 minutes to several days in the refrigerator depending on the degree of fermentation desired.
- Divide the dough in six pieces and form each piece into a ball. Cover and let rest about 15 minutes.
- Begin heating a cast iron pan (10-12 inches diameter) on the stove on medium heat.
- Using a rolling pin, roll out a dough ball into a circle 9-10 inches in diameter and 1/8-to-1/4 inch thick. If you want a uniform circle, you can use a bowl as a dough cutter.
- Set the round of dough on the hot pan and dock it with a fork to prevent bubbles from forming. Cook each side for 1-2 minutes until it has medium brown spots.
- I like to roll out each ball while the previous one is cooking, but you can pre-roll the six piadina if you prefer. You'll want to wait to heat up the pan until you're almost finished rolling if you prep all six piadina.
- Lay a tea towel on a plate and stack the warm piadinas on it. Wrap the towel around the flatbreads to keep them warm and soft.
- Serve wrapped around a variety of fillings: proscuitto, cheese, and arugula; a scrambled egg sandwich, or as a dessert with nutella and fruit. The piadinas and fillings can be re-grilled on the stovetop if desired.
PIADINE ROMAGNOLE (ITALIAN FLATBREAD)
This is a traditional recipe from my fathers family. There a many versions of them. For this reason I will give alternatives for the ingredients. Traditional it is eaten with Parma ham and rucola. You can fill it with cheese or whatever you like. These should be more cripy than mexican tortilla and should be eaten just after cooking. Don't store them tight, they would turn too soft. Fold the warm piadina and fill it with your favorite ingredients.
Provided by Artandkitchen
Categories Breads
Time 1h20m
Yield 8 piadina
Number Of Ingredients 6
Steps:
- Work all together with food processor. Adjust humidity adding flour or water until dough is not sticky and can be rolled out easily.
- Lest rest at least 60 minutes.
- Cut into 8 slices and shape them into balls.
- Roll out each ball until about 10 inches size. You will not need flour on the table.
- Put the rolled out piadine on a tray using parchment foil to separate them .
- Now heat up your skillet or an old non sticking fry pan to medium high.
- Bake dry on the first side, check the underside, and when it looks done, flip it and bake the other side. The piadina should be pale, but with dark brown spots. Be careful not to burn it. During baking pinch them and roll them with the fork. In about 3-4 minutes they should be ready.
- In the meanwhile roll out the second piadina.
- Note: If you use milk it will be softer inside but you can replace it with water this depends on your choice.
- Note: I work with to pans at the same time. When 4 pieces are ready we eat them. Then I prepare the next ones. I know, this is not chef friendly, but fresh done are much better.
PIADINA (ITALIAN FLATBREAD)
Piadina is an Italian flatbread from Emilia-Romagna region. The traditional recipe calls for lard in the dough which you can replace with a good extra-virgin olive oil. It is typically served stuffed with prosciutto and a local cheese called squacquerone but any soft cheese will work. Enjoy!
Provided by rosa
Categories Bread Quick Bread Recipes
Time 24m
Yield 4
Number Of Ingredients 4
Steps:
- Mix flour and salt together in a large bowl. Mix in water a little at a time. Rub in lard until dough comes together in a ball.
- Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 10 minutes. Divide the dough into 6 pieces; roll out each piece to 1/16-inch thickness.
- Heat a dry, heavy skillet or flat griddle over medium-high heat. Cook each piece until golden brown, about 2 minutes per side.
Nutrition Facts : Calories 429.5 calories, Carbohydrate 47.7 g, Cholesterol 21.3 mg, Fat 23 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 8.9 g, Sodium 40.9 mg, Sugar 0.2 g
More about "piadine romagnole italian flatbread recipes"
PIADINA ROMAGNOLA RECIPE | MOST FAMOUS ITALIAN …
From nonnabox.com
5/5 (10)Total Time 1 hrCategory BreadCalories 565 per serving
- Pour the salt, baking powder, and rendered pork lard (or olive oil) into the center of the well and start mixing it with the flour.
- Knead the dough for about 10 minutes until quite smooth, uniform, and soft but not sticky (if it’s still sticky, add more flour).
PIADINA ROMAGNOLA (ROMAGNA-STYLE FLAT BREAD)
From giallozafferano.com
4.8/5 (4)Total Time 34 minsCategory Single CoursesCalories 488 per serving
PIADINA FLATBREAD RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Estimated Reading Time 3 mins
PIADINA ROMAGNOLA (ITALIAN FLATBREAD): RECIPE AND HISTORY
From tortelliniandco.com
PIADINA - A NO YEAST ITALIAN FLATBREAD RECIPE - SHE …
From shelovesbiscotti.com
ITALIAN FLATBREAD (PIADINA ROMAGNOLA) - FOOD AND …
From foodandjourneys.net
PIADINA FLATBREAD (PIADINA ROMAGNOLA) - EASY, …
From italyum.com
PIADINA ROMAGNOLA—A TASTY FLATBREAD • STEFANIA'S KITCHENETTE
From stefaniaskitchenette.com
AUTHENTIC PIADINA RECIPE ITALIAN FLATBREAD - YOUR …
From yourguardianchef.com
LA PIADINA SOFT ITALIAN FLATBREAD - AN ITALIAN IN MY …
From anitalianinmykitchen.com
PIADINA ROMAGNOLA | AUTHENTIC ITALIAN FLATBREAD RECIPE
From pastagrammar.com
HOW TO MAKE PIADINA: BEST ITALIAN FLATBREAD RECIPE
From asprinkleofitaly.com
PIADINA (ITALIAN FLATBREAD) - FOOD & WINE
From foodandwine.com
PIADINA ROMAGNOLA (ITALIAN FLATBREAD) - COOKING MY …
From cookingmydreams.com
PIADINA (ITALIAN FLATBREAD) - THE PLANT BASED SCHOOL
From theplantbasedschool.com
PIADINA ROMAGNOLA (THIN, RUSTIC ITALIAN FLATBREAD)
From food52.com
PIADINA ROMAGNOLA - ITALIAN FLATBREAD - AN ITALIAN DISH
From anitaliandish.com
PIADINA (ITALIAN FLATBREAD) - CAROLINE'S COOKING
From carolinescooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love