Piadina Romagnole in lard

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Piadina Romagnole in lard

Piadina Romagnole in lard

Ingredients Piadina Romagnole in lard
Number of piadine

1 kg flour type 0

20 g fine salt

200 g lard

Warm water for kneading (about 200 g) or make 2/3 water and 1/3 milk

1 pinch of bicarbonate of soda (failing that, baking powder)

Preparation Piadina Romagnole in lard
Total time: 30 min
Preparation time: 20 min
Cooking time: 10 min
Mix the flour with the salt and the baking soda.
Make a well and pour in the lard that you have melted (let the lard warm up well beforehand).
Soften the mixture with warm water to obtain a ball of dough, like that of bread.
Knead it well and let it rest for 2 to 3 hours.
Make about 10 balls and spread them out like "mini-pizzas" of about 18 cm in diameter.
Cook them in a large frying pan (tip: a traditional crepe pan is great for the diameter) for about 5 minutes on each side over medium heat.
The heart must be cooked too, but not too much so as not to harden the piadina.
To serve, cut each piadina into two or three pieces.

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