Irresistible home piadina +10 tips

Welcome Dear friends with Paulina Kitchen! On this occasion he summons an easy and rich recipe that comes direct from Italy.

We are talking about the piadinaone of the many wonders of Italian cuisine created with very simple ingredients.

The piadina It is the perfect example of tasty simplicity. This Pan plans for Italianhumble is a blank canvas ready to fill with what you like, and it is best that you do not have to wait too long or fill the flour kitchen.

Make one piadina casera It is very simple (much better than the Piadina Mercadona), And the ideal excuse to enjoy with a good ham, with vegetables and even fruits. The taste and texture of a Italian piadina Just made in your own pan is something of another level.

About piadina recipe

The piadinao jokeit’s a pan to the pan Typical of the Emilia-Romaña region, in northern Italy. Traditionally it was cooked on a terracotta dish, although today a good non -stick pan does the work perfectly.

• The piadina It is simple: Flour, water, salt, sodium bicarbonate and a little fatwhich can be lard (Strutto), butter or olive oil.

It is often confused with other flat breads, but has its own personality. It is not a Mexican tortilla or a little fajitasince its dough is more robust and with a more neutral flavor.

Nor is it an Arab bread, which inflates to create a pocket. The piadina romagnola Moreover Compact, flexible. We could say that she is a cousin sister of the focaccia, but in her finer and faster version.

The magic of Piadina recipe It is a wild card. It works as a sandwicha pizza base or simply as accompaniment. It is the perfect solution for a quick dinner, a light lunch or to surprise your guests. It is as versatile as Mexican tacos, but with Italian accent!

Filling for Italian piadina: 7 great ideas

1. Prosciutto, arugula and squacquerone: This is the excellence filling of the Romaña region. Squacquerone is a fresh and creamy cheese, but if there is no in your region, it can be replaced by a good Stracchino cheese or a crumbled burrata. The combination of salty ham, the bitter of the arugula and the creaminess of cheese is simply perfect.
2. Vegetarian caprese: A classic that never fails. Fresh tomato slices, buffalo mozzarella, fresh basil leaves and a splash of extra virgin olive oil. It is fresh, light and transports you directly to a terrace in Italy.
3. Sausage and caramelized onion: For those who seek something more forceful. Cook some Italian sausages (Salsiccia) crumbled and mix them with slowly caramelized onion. A little caused cheese melted on top and a piadin recipe that resurrects anyone is achieved.
4. Tuna, tomato and mayonnaise: A quick and delicious option. Mix tuna in good quality oil with some tomato dice, a little chopped red onion and a spoonful of mayonnaise. It is a juicy and flavor filling.
5. Smoked salmon, cream cheese and dill: For a more elegant touch, spread the homemade piadina with a generous layer of cream cheese, add smoked salmon slices and sprinkle with fresh dill and a little freshly ground black pepper. A few drops of lemon are wonderful.
6. Hummus, roasted vegetables and avocado: A 100% vegetable option full of color. Spread the piadina with homemade hummus and fill with grilled vegetables (pepper, eggplant, zucchini) and avocado slices.
7. Nutella and banana: Who said that piadina can only be salty? Hot, it is the perfect base for a quick dessert. It is smeared with a good nutella layer and slices of banana or strawberries. Fold and enjoy. It is as simple and comforting as good pancakes.

10 tips for a perfect home piadina

1. Do not knead excessively: The piadine mass only needs a short knead, just for it to be smooth and homogeneous. If you work too much, it can be hard.
2. The rest is key: Although it is short (about 30 minutes), the rest allows gluten to relax and the dough is much easier to stretch.
3. Stretch very fine: A good piadina must be fine. It is best to stretch it until it has about 2-3 millimeters thick. Don’t be afraid!
4. Very hot pan: The secret of good cooking is a pan (preferably iron or thick antiating) very hot and without oil. Fast heat cooks the dough without drying it.
5. Prick the dough: Before putting it in the pan, click the surface with a fork. This will prevent it from inflating too much (if you inflate much, do not scare yourself, it will not explode, but better to prick it!)
6. Fast cooking: Each homemade piadina is cooked 1-2 minutes per side. You will know that he is ready to turn it when golden spots appear on the surface.
7. Stack and cover: As you cook them, apílala on a plate and cover them with a clean kitchen cloth. This will keep them hot and flexible.
8. Fat imports: Olive oil gives you an incredible flavor. The Traditional Italian piadina recipe It is done with pig butter (Strutto), it gives it a unique texture.
9. Hot filling: Piadina is enjoyed better recently. Fill it while it is still hot so that cheeses melt and flavors are integrated.
10. Freezing wonderful: You can make a good amount and freeze them. To do this, seize them with baking paper before saving them in a freezing bag. They are preserved perfect for months.

If you liked this recipe, follow on Instagram

And on YouTube that I upload new recipes every week

Homemade piadina recipe

Yield: 6 to 8 portions

Preparation time: 30 minutes (plus 30 min of rest)

Ingredients

• 500 g of common wheat flour (type 00 or 0)
• 250 ml of warm water
• 75 ml of extra virgin olive oil
• 10 g of fine salt
• 1 teaspoon sodium bicarbonate

How to make homemade piadina step by step

1. Mix the dry: In a large bowl, place the flour, salt and bicarbonate. Mix well with a spoon to integrate.
2. Add the liquids: Make a hole in the center of the flour and pour warm water and olive oil. With the help of a fork or with your hands, start integrating the ingredients from the center out.
3. Knead: When the dough begins to take shape, pass it to a slightly floured work surface. Knead for about 5-7 minutes, until you get a smooth, soft and elastic dough. Intense kneading is not necessary.
4. Let stand: Form a ball with the dough, place it again in the bowl, cover it with a clean kitchen cloth or transparent film and let it stand at room temperature for at least 30 minutes.
5. Divide and form buns: After the rest time, divide the dough into 6 or 8 equal portions. Form a ball with each portion, gently kneading.
6. Stretch the piadinas: On the floured surface, take one of the balls and stretch it with a roller to form a fine album. It must be thin.
7. Cook: Heat a large pan over medium-high heat. When it is hot, place a dough disk. Click the surface with a fork so that it does not inflate. Cook for 1-2 minutes on each side, until the characteristics of gold spots appear.
8. Serve and enjoy: Remove the piadina from the pan and place it on a plate covered with a cloth to stay hot and flexible. Repeat the process with the rest of the dough. Fill the hot piadina and serve.