Piadina Romagnola with lard

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Piadina Romagnola with lard

 Piadina Romagnola with lard

Ingredients Piadina Romagnola with lard

Number of piadine




1 kg of type 0 flour

20 g fine salt

200 g lard

Lukewarm water to knead (about 200 g) or make 2/3 water and 1/3 milk

1 pinch of baking soda (otherwise, baking powder)

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

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