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Piadina Romagnola




Source of Recipe


Internet


Recipe Introduction


This is a North Italy recipe. It's very simple to make, but very good to eat. Now I'll try to explain how to make it following the original way (hope you understand my bad English).



List of Ingredients




First you have to put about a pound of white flour (0 type)on a wood chopping-board; then you must make a sort of crater on the top of the flour mountain. After you warmed up some water,dissolve in it a little piece of lard (or, if you prefer, pour olive oil). then you'll use this water to knead the flour following those steps: first you put some salt and a very little pinch of baking soda in the flour, then you slowly pour the water in the crater and start to knead until the dough become very very smooth and soft. Now you can divide the big dough in many little loaves, which you'll knead again. As soon as possible start to roll down the soft loaves by a rolling-pin : you have to obtain a thing like an old long-play disk (the "piadina". Put it on a smooth-polished cooking steel (or, even better ,earthenware) plate (which in Italy is named "testo" and keep the fire under it not very high.During the cooking (which last only about three minutes), you must turn the piadina over the coocking plate without burn it. Don't worry if you'll see appearing some black bubble on the piadina: it is right.Now the piadina is ready to eat :piadina is a kind of unleavened bread (like the tortillas, for example) ,so you can taste it in every way you like and with every kind of food. To start I can suggest you to put into warm piadina (like in a sandwich) some very thin ham slices.


Recipe