← Nouns Cooking · Italian

Ingredients

• 500 g plain or Tipo 00 flour
• 2 tsp Baking powder
• 1 tsp Salt
• 4 tbsp olive oil (or 60 g lard, the traditional choice)
• 250 ml Water, lukewarm
• 200 g squacquerone, stracchino or ricotta
• 120 g Prosciutto crudo
• 2 handfuls Rocket (arugula)

Method

1. Mix the flour, baking powder and salt in a bowl, then add the oil and water and bring it together. Knead for 5 min into a soft, smooth dough, adding a splash more water if it feels dry.
2. Wrap or cover the dough and leave it to rest for 30 min so it rolls out easily.
3. Divide into 6 balls and roll each one into a thin round about 22 cm across and 3 mm thick.
4. Heat a large, dry frying pan or griddle over medium-high heat. Cook each piadina for 1–2 min a side, pricking any big bubbles with a fork, until speckled with brown spots. Stack them in a clean tea towel to stay soft.
5. While still warm, spread half of each with cheese, add prosciutto and rocket, fold over and eat straight away.

Tips

• For a vegetarian piadina, fill it with grilled courgettes, mozzarella and rocket instead of ham.
• Cooked piadine freeze well; reheat them for a minute in a dry pan.

Sources

Written in our own words after cross-checking these recipes:

Great Italian Chefs Pasta Grammar Ciao Italia