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.
