- For children
- EASY
- 60 min
Piadina Romagnola
dough:
500 g of flour
100 ml of water
100 ml of milk
5 tablespoons of olive oil
one teaspoon of sea salt
a tip of a teaspoon of baking soda
filling:
Raw ham
Nonno Nanni Squaquerello
rocket
cherry tomatoes
Nonno Nanni Squaquerello is a fresh, distinctly flavoured soft cheese.
Method
Make a well with flour and baking soda, previously sifted.
Dissolve salt in water and start kneading by combining liquids. Working briefly until obtaining a solid mixture and without lumps (it will take no more than 5/7 minutes by hand).
Let dough stand in a covered bowl for about 30 minutes.
Then divide dough into four parts and roll out dough, by using a rolling pin, in a very thin way until reaching the diameter of a span: If you want to be precise, you may cut it with a pasta bowl or by using an upside down cake pan.
Heat a non-stick frying pan without letting it become red-hot, otherwise the piadina will not cook well inside and will burn on the surface. Lay piadina on the frying pan, riddling it with the tines, then turn it over after two minutes. It would be better to fill it directly while it is on the pan in order to let cheese and ham melt a little, and finally add chopped tomatoes and some fresh rocket.
Squaquerello
Recipe devised by food blogger
Barbara Lechiancole
La Cucina di Barbara
Before spending my time #foodwriting I founded a company, which dealt with setting up large cultural and musical events and for about 15 years, that was my life.
