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Piadina Romagnola with Mortadella and Stracchino

Piadina Romagnola with Mortadella and Stracchino and a Barilla Cooking Class

The recipe for a delicious Piadina Romagnola filled with Mortadella, Sun dried Tomato paste, Rocket and Stracchino and a Barilla Cooking Class.

Course Main
Cuisine Italian
Prep Time 2 hours 30 minutes
Cook Time 5 minutes
Total Time 2 hours 35 minutes
Author Recipe courtesy of Barilla Australia

Ingredients

  • 500 gms – 4 cups flour either 00 or plain
  • 200 ml – 4/5 cup water warm
  • 80 ml – 1/3 cup milk
  • 40 gms – 2.5 tbsp clarified butter/ghee or 80 gms – 5 tbsp lard
  • 4 gms – ¾ tsp fresh yeast or 1.5 gms – ¼ tsp dry yeast
  • 20 gms – 1 tbsp sugar
  • 20 gms – 1 tbsp honey
  • 10 gms – ½ tbsp salt
  • 100 gms – 3.5 oz. rocket/arugula
  • 4 tbsp Sun dried Tomato paste
  • 200 gms – 7 oz. Mortadella thinly sliced
  • 150 gms – 5 oz. Stracchino cheese or Squacquerone cheese

Instructions

  1. Dissolve the yeast in the warm water with the sugar and honey.
  2. Put the flour, clarified butter, milk and salt in the bowl of an electric mixer fitted with the hook attachment.
  3. Add the yeast mixture to the bowl and knead for a few minutes, until you obtain a smooth and pliable dough. Cover it and let it rise for 2 hours.
  4. Divide the dough into 8 balls, then roll each ball into a 2 mm – 0.1 inch circle.
  5. Heat a non stick frying pan or a cast iron pan over medium-high heat.  When hot, add your first piadina and cook it until dark spots appear (it will take about 1 minute).  Then flip it over and while it is cooking on the other side spread the sundried tomato paste on one half, add the stracchino cheese, mortadella and rocket.
  6. Once it has cooked on the other side, close it in half and remove from the fire.
  7. Cut in half and serve immediately!

Recipe Notes

You can make unfilled piadine ahead of time.  Cover them in cling wrap and reheat them in the frying pan.  Add the filling, close and serve.