martedì 28 gennaio 2014

A local recipe from Romagna



Piadina: local tradition from Romagna. It has always been a substitute for bread, indeed, in the countryside of Romagna was the main food, suitable for breakfast, snacks and meals. Once the bread was eaten only on Sundays and feast days. Each family has its own recipe that has been handed down from generation to generation. There are those who only use lard, who lard and oil, who milk and lard and who uses baking powder or baking soda . My recipe is a local tradition of Sogliano al Rubicone and the cooking must be done on the baking sheet or text. It is a round base in cast iron or clay that is heated over a flame.
1 kg flour 0 - gr. 150 lard - a good pinch of salt – tepid water. Optional a splash of milk ( it softens the dough). In some areas, use a pinch of baking soda but the kneading becomes a little bit yellow.
Add all ingredients and knead until dough is smooth,  not too hard. Cover with a cloth and let stand for ten minutes. Shape into small balls of equal size and roll out the dough with a rolling pin until you get the disks with a thickness of 2-3 mm and the corresponding measure of your pan. If you used baking soda have it a little thicker: 3-4 mm.
Put the pan on the fire and let it heat well. Cook the piadina on high heat, turning them, for 2 minutes.   They are excellent with all types of salami, soft cheese (stracchino and squaqquarone), cooked and raw vegetables, grilled meats and stews.
A variation of the piadina are Cassoni: practically, before cooking, the disks are filled, half-closed forming a half moon and cooked on the baking sheet as the piadina. The fillings are subjective:  tomato and mozzarella, herbs rehearse in a pan with olive oil and garlic, sausage and broccoli ... very very light things! Please note that the edges are well sealed to prevent the escape of the filling.

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