Piadina romagnola
Piadina romagnola, from above
Non vegEmilia Romagna

Piadina romagnola

Romagna's flatbread, cooked on a griddle like a thick roti. Fold it round cheese and greens.

30 minTime
16 gProtein each
mildSpice
Romagna's flatbread1 chapter · 1 min read

Make it your way

Grandma's wayLard, flour, griddle; squacquerone and prosciutto.
The original
409kcalsame
16 gproteinsame
2 gfibresame
30minutessame

Piadina.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Maida (all-purpose flour, plain flour)3¼ cups
Olive oil3½ tbsp (traditionally lard)
Milk½ cup
Water½ cup
Baking soda (bicarb soda, bicarbonate of soda)½ tsp
Salt1 tsp
Cooked ham150 g prosciutto or ham
Ricotta150 g soft cheese like squacquerone, or ricotta
Spinacha handful rocket or spinach

Method

4 steps
  1. 1Mix flour, soda, salt, oil, milk and water into a smooth dough. Rest 30 minutes.
  2. 2Roll into 6 thin discs about 22 cm across.
  3. 3Cook on a hot tawa, pricking bubbles, about 2 minutes a side.
  4. 4Spread cheese, add ham and greens, fold and serve warm.
Serve it like this

Fold the filled piadina in half, cut in two and serve warm on paper or a board.

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Make it a meal

What goes with Piadina romagnola: a bread or rice, a side, something to drink and something sweet.

With a main Lasagne alla bolognese210 min
With a main Tortellini in brodo150 min
On the side Peperonata40 min
On the side Caponata50 min
To drink Caffè latte5 min
Something sweet Lemon olive oil cake60 min
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