Piadina (Wiki) is a very traditional bread/sandwich from Romagna (Wiki), a historical area that corresponds to the south-eastern portion of the Emilia-Romagna region. Piadine make very tasty sandwiches and they are often filled with cheese (squacquerone or stracchino are among the favorites), cold meats and/or vegetables. The filling that I prefer is the most classic of all: stracchino, prosciutto crudo and rocket salad. Enjoy!
Sharing this recipe with What’s Cooking Wednesday by Cristi.
Ingredients (make 5 piadine):
250 gms flour
1 gm soda bicarbonate
50 to 75 gms lard (you can substitute this with some extra virgin olive oil)
1/2 tsp salt
Water and white wine in equal quantity, enough to make a smooth dough
Put all the ingredients in a mixer with a dough hook and knead for a couple of minutes, till the dough comes together and looks smooth (add the water and wine little by little). You can also do this by hand but it will require a longer kneading time.
Make 5 smaller balls of dough and roll them into 5 very thin circles. They have to be almost transparent… the thinner the better.
Cook them on a very hot non stick or cast iron skillet (or frying pan). When bubbles start forming on one side, flip it over and cook on the other side.
Add the stracchino pieces, prosciutto slices and rocket salad, close it in half and remove from the fire.
Serve it warm with the cheese melting… yum!
Will have to try this! I might even get to this before than to the panzerotti…
Can you freeze the dough or otherwise preserve it (or the cooked piadine) so that you prepare it ahead of time?
I have never frozen them… you can try. It really takes only 10 minutes to make them, so I make them right before the meal. This homemade version is a little less “pliable” than the bought ones (when they cool down they become crumbly – “friabili”)… so, cook them on a very hot flame and for 1 or 2 minutes only. Also (I have not tried this though), you could make them and then heat them up in the microwave before stuffing them… this might soften them up a little. Let me know… I will try all of the above too the next time I make them! 🙂
Also… I would try and freeze the dough rather than the ready made piadina. I think that would be easier. 🙂
Oh my lord! You are making me so hungry.
Hehehe I guess posting this at lunch time was a good idea! 😉
Oh. Wow. This looks so good! I can not think of a whole bunch of yummy things I like more rolled into one meal. YUM
This goes straight to the top of my TRY IT pile. I love the idea of using white wine in the dough. The finished snack looks amazing. The combination of prosciutto, stracchino and rocket is a really good one.
I definitely have to make this! Oh my goodness look at the cheese oozing out 🙂
Great sandwich. Looks very nice, I think I would like that bread the most even without bacon and cheese 🙂
I cannot believe you actually make piadine, sei un mito! I mean my best friend’s grandmother from Forlì used to make them but it somehow never occurred to me. I am sure they are a million times better than the ones we buy here at the supermarket. Now I will have to try this too. Your recipes just keep piling up. By the way, I am glad my posts remind you of home. The next time you come over, we must meet.
We must definitely meet the next time I come there!!! 🙂
I hope to publish an even better version of this dish in the next few days!!!! 🙂
I really love that you made your own piadina..look amazing, and extremely tasty all together! Now I have to go in the kitchen and make something for me..your photos making me very very hungry ^_^
My gosh Manu! That looks really good! Can you send some of those with the Marzipan? LOL.
You know??? I had thought of making these for the bake sale… but they do not ship well. The shells are so delicate!!! 🙁
Omg this looks so good! I love prosciutto so much and this post is making me so hungry!!
Piadina.. i am pronouncing and I am typing and i am liking the sound of it .. and Prusch.. i can’t even spell it forget about pronouncing it .. but I watch Giada’s show and she uses that a lot and i know it’s got to be awsm. I like bacon so I guess I will like ‘that’ too .. Love how yummy filled with cheese this is.. AWSM .:)
hugs
This looks great Manu! What type of cheese is that?!?!? I wanted to reach through my computer screen and grad a slice!
It is called stracchino (or crescenza). You can read a little more about it here: http://www.manusmenu.com/tips/ingredients#stracchino
I love it!!! But if you do not find it, you can substitute it with any soft, creamy cheese… like brie or camembert for example.
Oh, my gosh, that looks amazing…the melting cheese has my stomach growling…wanting it right now! Wonderful photos!
This piadina looks so wonderful! I could really enjoy eating this regularly. It sounds like there is a lot of flexibility in the toppings/fillings so that it could easily be made veggie or pescatarian.
I am fascinated by your blog, not the least because you have a lot of stories linked to the term “anchovies.” That’s one of my favorites.
Thanks Stevie! I am so happy you like my blog!
You can fill piadine with ANYTHING you like… there are so many options… you can put cheese and any kind of vegetable in it or even smoked salmon… just to name a few. 🙂
Manu the dish looks sooooo delicious. !!!!!!!!!!!!!!
BTY, could the stracchino be substituted by another cheese since I’m pretty sure this one cannot be found here in Greece ??
Thanks!!! So glad you like it!
If you do not find stracchino (also known as crescenza), you can substitute it with any soft, creamy cheese… like brie or camembert for example… or anything you like!
Thank you very much for the answer Manu … brie and camembert are much easier to find here.
Thanks again.
You are welcome! 🙂 By the way… I am going to post an updated version of this recipe in a few days… just in case you are interested! 🙂
Awesome….My MY…Heads of to you….I hope I can just get the same result.Added your recipe to my to cook list.
In Italy we all love piadina!!
Usually we eat piadina also with lardo, pancetta (Italian-bacon), ciccioli (fried pork meat) or saba (cooked grape must), and many others salami.
It is also an great accompaniment to vegetables like cabbage, nettles, and radicchio or other sautéed with garlic, onion, shallots, pancetta, lard and natural flavorings.
For a little story of the piadina: http://www.academiabarilla.com/recipes/emilia-romagna/piadina.aspx