Stuffed piadina is the great classic of local cuisine, and now in all of Italy, served in all bars and breweries as quick and nutritious meal, in the office lunch breaks or even just for dinner with friends or family.
Make the piadina is simple, with an easy mix of three ingredients, flour, milk and extra virgin olive oil, which does not even rest. You can then prepare it so fast even after a hard day of work and fill it with any cold cut and sliced cheese. The filling can in fact be made from any ingredients, as well as in this recipe, stuffed with soft cheese, tuna and rocket.
Instructions
- To begin with this recipe started to prepare the dough. Take a bowl where sift the flour (1) in which make a hole in the center where you will pour the hot milk (2) and then, in the same hole, four tablespoons of extra virgin olive oil (3).
- Now adjust with salt (4) and then with hands started to mix the ingredients (5) bringing the flour from the bottom to the top. Knead energetically for about fifteen minutes until the mixture is elastic and smooth (6).
- Place the dough on a wooden worktop dusted with flour and cut it into two halves (7) to make two wraps. Now roll out each half with a rolling pin (8) to obtain two sheets of a millimeter (9) of thickness approximately. Now let the sheets to dry slightly.
- Wash the rocket (10) very carefully and then dry it in a terrine or a centrifuge. Then coarsely cut it (11) with the large knife on the cutting board and place it in a saucer (12) apart. Then drain the tuna from its oil.
- Heat well a broad and non-stick pan over high heat and when it is very hot, put in one of the sheets (13). Cook on one side (14) for two or three minutes, then lower the heat and turn it (15) to cook the other side.
- When you have turned the piadina, start to spread on one half, a portion of soft cheese (19), and also put the tuna (20) and part of the rocket (21). Then close the piadina on itself and cook a few more minutes on each side, before putting it on a plate.
