"Piadina Romagnola" (Unleavened Bread) Italian Dish

Ingredients

500 grams of flour
300 grams of lard (" strutto")

Preparation

1
Mix into dough flour, lard, salt, a pinch of bicarbonate of soda
2
And enough tepid water it takes to get a rather solid dough.
3
Roll it out into 1/2 cm. thick and15 cm's large disks.
4
Cook them, turnig them, over frequently and piercing their surface
5
With the fork tip.

 



About

The "paidina" is the most traditional speciality of Romagna (Italy). Actually it is a sort of unleavened bread with a long tradition behind it, formerly cooked on a special earthen-ware slab called "testo" over a charcoal fire. Nowadays they generally use an iron trying-pan.
In Romagna they are used to filling it soft cheese (Squacquerone cheese) or fried slices of bacon or else cabbage.
Good homemade "piadine" should always be accompanied by a lot 'of red wine (Sangiovese or Cagnina).

Yield:

1.0 servings

Added:

February 1, 2011

Creator:

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