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Piadina Romagnola

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Ingredients

Adjust Servings:
1 egg white
1/2 cup margarine (room temperature)
1 tbsp salt
1/2 cup greek yogurt
1/2 tbsp baking powder
3 1/2 cup all-purpose flour

Nutritional information

220 cal
Calories
9 g
Fat
29.3 g
Carbohydrates
5.2 g
Protein

Piadina Romagnola

Features:
  • Non Veg
Cuisine:
  • 55 mins
  • Serves 6
  • Easy

Ingredients

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Piadina Romagnola is a type of Italian bread that will make you hungry every time you think about it.

Once cooked, this delicious bread is stuffed with sweet or salted stuffing.  People mostly opt to stuff it with cured meats, cheeses, green vegetables, or Nutella cream. Oh, and not to forget the delicious, traditional “winterly” filling with sausage and caramelized onions.

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How to Make Piadina Romagnola

  1. Merge together the milk, margarine, and yogurt together in a bowl and mix well.
  2. Blend together the flour, salt, baking powder, and egg white in a large bowl.
  3. Next, pour the milk mixture into the flour mixture and knead the mixture using your hands until the dough leaves the sides of the bowl.
    Add flour or water while kneading (as needed) to get evenness. The end product should be neither gluey nor dry.
  4. Cover with a wet cloth and let it be at room temperature for exactly 30 minutes.
  5. Move the dough out and place onto a lightly floured surface. Cut into 12 equal pieces and turn into balls.
  6. Now roll and elongate each ball to about 1/8-inch thick and 8 inches wide.
  7. Turn on medium-low heat and place a lightly greased (with oil) cast iron skillet on it. Add the dough to the skillet when hot and sauté until it starts to set, roughly about 1 to 2 minutes per side.
  8. While the dough cooks, prick it with a fork 3 to 4 times. Drape the finished pieces in a towel until ready to serve.
  9. Stuff and serve/devour!

Trivia

Almost a century ago, Piadina was a food that was for the poor in light of the fact that it was thought to be a bread substitute.

However, amid the 60s, women  began to get ready and offer it on the streets of the town with a pushcart and a shoreline umbrella, and soon enough Piadina turned into a genuine feast.

These days you can discover Piadina in numerous binges down the Romagna drift or Romagna towns.

Donna Ricci

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