Today we are in Emilia-Romagna, a region that has given life to various illustrious personalities such as: Lucio Dalla, Raffaella Carrà, Gianni Morandi, Luciano Pavarotti (in the musical field), Giovanni Pascoli, Pier Paolo Pasolini (as regards writing), Enzo Ferrari, Pietro Barilla, Giorgio Armani (for the business world); but there are many other characters who form part of the general culture of this region which is also important for gastronomy. For example, famous are: tortellini, lasagne, mortadella, Parma ham and, today's topic, piadina.
Piadina is the queen of Italian street food in the world, a poor recipe with very ancient origins that is ready to be stuffed with any type of ingredient: from the classic raw, rocket and squacquerone, to the more innovative ones such as hummus, tofu or chicken salad. In short, piadina is a versatile and super appetizing dish.
INGREDIENTS FOR 6 PIADINA:
- Flour 00: 500g
- Room temperature water: 170g
- Baking soda: 1.5 tsp
- Lard: 125g
- Fine salt: 15g
- To make the piadina from Romagna, prepare the dough by combining the flour, salt, lard and bicarbonate in a bowl.
- Start kneading and add the water in 3 times, then transfer the mixture to the work surface and continue to work until you obtain a homogeneous mixture. Form a ball, wrap it in a food bag and let it rest for 30 minutes
- After the resting time, remove the dough from the bag and form a sausage, then divide it into 6 equal portions. Form each portion of dough into a ball, kneading it for about 30 seconds so that it becomes smooth and uniform, then wrap them again in a food bag and let them rest for another 30 minutes.
- After the resting time, lightly flour the work surface and roll out the balls with a rolling pin to a thickness of 2-3 mm. Heat a plate well and in the meantime roll out the tortillas further, then cup them with a 22 cm diameter pastry rings.
- Now cook the tortillas on one side for 2 minutes, turning them continuously with one hand to ensure uniform cooking, then turn them over and cook them for 2 minutes on the other side as well, until they are lightly browned. Once cooked, stack your wraps on top of each other and stuff them while still hot!
