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Piadina Tosta Sammarinese
A crispy, pan-fried flatbread sandwich from San Marino, typically filled with prosciutto, arugula, and pecorino cheese, offering a delightful balance of savory and peppery flavors.
🧂 Ingrédients
- 500 g All-purpose flour
- 75 g Pork lard (or olive oil)(melted)
- 2 g Baking soda
- 1 tsp Salt
- 150-200 ml Warm water(approximately, adjust as needed)
- 150 g Prosciutto crudo(thinly sliced)
- 100 g Arugula
- 100 g Pecorino cheese(grated or thinly sliced)
- 1/4 tsp Red chili flakes(optional, for a touch of heat)
👨🍳 Instructions
- 1
In a large bowl, combine flour, salt, and baking soda. Add the melted lard (or olive oil) and mix until the mixture resembles coarse crumbs.
💡 Conseils de pro: Ensure the lard is fully incorporated for a tender dough. - 2
Gradually add warm water, mixing until a firm, elastic dough forms. Knead on a lightly floured surface for about 5-10 minutes until smooth.
💡 Conseils de pro: The dough should be firm but not sticky. Add water sparingly. - 3
Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for at least 30 minutes.
- 4
Divide the dough into 4 equal portions. Roll each portion into a thin circle, about 25 cm (10 inches) in diameter and 3 mm thick.
💡 Conseils de pro: Use a rolling pin and work on a lightly floured surface. Aim for an even thickness. - 5
Heat a dry, non-stick skillet or griddle over medium-high heat. Cook each piadina for 2-3 minutes per side, until lightly golden and puffed in spots.
💡 Conseils de pro: The pan should be hot enough to cook the piadina quickly without burning. - 6
Fill each cooked piadina with prosciutto, arugula, pecorino cheese, and a pinch of red chili flakes if desired. Fold or roll it up.
💡 Conseils de pro
- ✓For a crispier piadina, cook it slightly longer or use a cast-iron skillet.
- ✓The dough can be made ahead of time and refrigerated for up to 2 days.
- ✓Experiment with different fillings like squacquerone cheese, salami, or grilled vegetables.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Piadina with Squacquerone, Prosciutto and Arugula
- Piadina with Mortadella and Pistachios
- Sweet Piadina with Nutella and Mascarpone