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Piadina Romagnola

Name: Piadina Romagnola
Prep time: PT20 minutes
Cook time: PT10 minutes
Total time: PT50 minutes (including resting)
Yield: 4
Cuisine: Italy
Ingredients: 300 g All-purpose flour (You can also use '00' flour for a finer texture.); 60 g Lard or extra virgin olive oil (Lard is traditional and provides a distinct flavor and texture. Olive oil is a good alternative.); 150 ml Warm water (Adjust slightly if needed to form a cohesive dough.); 1 teaspoon Salt; 100 g Prosciutto crudo (Thinly sliced.); 150 g Squacquerone cheese (A soft, fresh, spreadable cheese. If unavailable, a creamy ricotta or mascarpone can be substituted, though the flavor will differ.); 100 g Fresh arugula (Washed and dried.)

A traditional Romagnola flatbread, this thin Italian wrap is typically filled with savory prosciutto, creamy squacquerone cheese, and fresh arugula. It's a simple yet delicious dish perfect for a quick meal or snack.

Förberedelsetid20 minutes

Tillagningstid10 minutes

Total tid50 minutes (including resting)

Portioner4

SvårighetsgradEasy

2 ändringar· Feb 8

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Piadina Romagnola - Italy traditional dish

🧂 Ingredienser

300 g All-purpose flour(You can also use '00' flour for a finer texture.)
60 g Lard or extra virgin olive oil(Lard is traditional and provides a distinct flavor and texture. Olive oil is a good alternative.)
150 ml Warm water(Adjust slightly if needed to form a cohesive dough.)
1 teaspoon Salt
100 g Prosciutto crudo(Thinly sliced.)
150 g Squacquerone cheese(A soft, fresh, spreadable cheese. If unavailable, a creamy ricotta or mascarpone can be substituted, though the flavor will differ.)
100 g Fresh arugula(Washed and dried.)

👨‍🍳 Instruktioner

1
In a large bowl, combine the flour and salt. Make a well in the center and add the lard or olive oil. Gradually add the warm water while mixing with your hands or a dough hook until a cohesive, soft dough forms. Knead on a lightly floured surface for about 5-7 minutes until smooth and elastic.
⏱️ 15 minutes
2
Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll. After resting, divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a very thin circle, about 20-25 cm (8-10 inches) in diameter and 2-3 mm thick.
⏱️ 15 minutes
3
Heat a dry, heavy-bottomed skillet, griddle, or cast-iron pan over medium-high heat (no oil needed). Once the pan is hot (a drop of water should sizzle and evaporate instantly), carefully place one piadina onto the hot surface. Cook for about 1-2 minutes per side, or until puffed in places and lightly golden brown with characteristic brown spots. Repeat with the remaining dough portions.
⏱️ 5 minutes
4
Immediately after cooking, lay a piadina flat. Spread a generous layer of squacquerone cheese over one half, then top with slices of prosciutto and a handful of fresh arugula. Fold the other half of the piadina over the filling to create a half-moon shape. Slice in half if desired and serve immediately.
⏱️ 5 minutes

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💡 Proffstips

✓For the best results, roll the dough as thinly as possible without tearing.
✓Ensure your cooking surface is very hot before adding the piadina. This creates the characteristic spots and ensures it cooks through quickly.
✓Serve piadine immediately after filling and folding for the freshest taste and texture.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

Add cooked crumbled sausage or pancetta with the prosciutto.
For a sweet version, omit the savory fillings and spread with Nutella and fresh fruit like strawberries or bananas.
Experiment with other soft cheeses like stracchino or even a mild gorgonzola.