Ingredients for Piadine
- 300 g of half stone-ground whole wheat flour
- 100 ml of semi-skimmed milk
- 40 ml of Extra virgin olive oil
- A pinch of salt and sugar
| Time | 30 mins |
| Level | Easy |
| Servings | 2 persons, 4 piadine |
Piadina (Italian Flatbread Sandwich) originates in Emilia-Romagna. It is usually prepared with lard, an animal fat, but here’s our vegetarian version of the original recipe prepared with EVO Oil instead of animal derivates.
Directions
Mix flour, milk, salt, sugar and EVO oil all together until a soft dough is obtained. Let the result rest at room temperature for 10-15 minutes. Divide the dough into 4 equal pieces and roll it out up to 24-26 cm in diameter. Cook in a flat pan (like the one for crepes) over medium-high heat for 1-2 mins per side.
Fill up your piadina. They are excellent with squacquerone and rocket, or with mozzarella, prosciutto and Pachino tomatoes (but don’t put limits on your fantasy!), obviously all seasoned with a drizzle of EVO oil.
