PIADINA ROMAGNOLA, THE ITALIAN FOOD THAT HAS CONQUERED THE WORLD, WITH SIMPLICITY AND GOODNESS.
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Subscribe to the channel and put a like we need your support to improve the contents the Romania padina recipe is one of the cornerstones of our regional gastronomic tradition so much so that it is protected by the PGI protected geographical indication there are two official variants but probably many familiar versions
If there are rules for the dough taste and Imagination Prevail on the filling ingredients 500 G of soft wheat flour 250 g of water 1 tblspoon lard at room temperature 10 G of instant yeast 10 G of salt easy execution preparation time 15 minutes cooking time 3 to 4 minutes rest
Time 1 hour portions 8 to 9 total time 43 Minutes preparation as often happens with traditional Regional gastronomic recipes there’s not just one version in the case of piadena there are at least two types the Romania one and the briy style one on padena protected by the PGI there is a specification that clarifies the ingredients characteristics and production
Areas if you are interested in learning more about the topic you will find a lot of information and Curiosities in Our compared to the recipe we offer it in the right Doses and in the most convenient dimensions for home preparation adjust according to the non-stick pan you want to use due to the amount of fat present we could say that this version is closer to the chess Sena
Padina more contained in the presence of lard or oil as for the fillings for the Pata you can indulge yourself in this recipe we stuck to tradition but as we know padena is good with Everything to prepare the Paden collect the flour water yeast salt and lard in the bowl of a stand mixer and mix with the dough hook until the ingredients are Blended transfer to a work Sur surface knead briefly with your hands until you obtain a homogeneous dough which should not be particularly
Smooth then form the classic ball wrap it in cling film and leave to rest in mix for 1 hour at room Temperature after this time take the dough and divide it into portions of 80 to 100 G depending on the size of the pan you will use to cook them from the doses indicated here you will get around eight or 9 roll out the dough balls on a flowed surface or alternatively covered
With baking paper with a rolling pin to a thickness of 2 to 3 Mm cook one piadina at a time in a hot non-stick pan continuing to rotate it with one hand so that it Cooks evenly the piadena must cook for a couple of minutes on each side and is ready when it has taken on a slightly golden color and the character IC Maco
Or small dark spots have appeared on the Surface arrange the piadine while still hot on a cutting board and divide them in half with a knife fill some with raw ham and some with squawker one and rocket