If you ever visited Italy, especially Emilia Romagna Region, you may have noticed these colorful snacks, similar to Mexican tortillas, in some coffee bars or kiosks.
The recipe is quite ancient and traditionally , since olive oil wasn’t available everywhere in the past, instead of it people were using lard (pork fat). Actually, still nowadays, most of piadine are made like this. The olive oil version is lighter and probably this ingredient is easier to find.
Piadine are very versatile and they give their best when served still hot and deliciously crunchy.
If you follow my advice to store them, when still hot, under a bowl, you can prepare them in advance.
Of course they are very good even at room temperature (a great idea for a picnic), but if you want to restore their crunchiness just heat them on a hot pan before filling and they will taste as you just made them.
Here I suggested you some of the most popular fillings, but you can get creative and make experiments with your favorite ingredients.
Thanks to my subscribers for their support… it’s been one year!!!
INGREDIENTS:
ALL PURPOSE FLOUR – 2 cups
EXTRA VIRGIN OLIVE OIL – 1/4 cup
WATER – (room temperature or warm) 3.5 oz
SALT – 1 tsp
PROSCIUTTO
RUCOLA
SOFT CHEESE (STRACCHINO)
INGREDIENTI:
FARINA “0” o “00” – 250 gr
OLIO E. V. O. (o STRUTTO) – 50 gr
ACQUA (a temperatura ambiente o calda) – 100 gr
SALE – un cucchiaino abbondante
PROSCIUTTO
RUCOLA
STRACCHINO
ENJOY!
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