STUFFED PIADINA

The piadina from Romagna is very simple to do, with a recipe much loved even outside of Italy. Original of the Romagna, this dish even born in antiquity, it has been assimilated first by the Etruscans and then by the Romans, who have then passed down until it get to this day.

This flatbread, made with flour and milk with a tablespoon of oil, is then baked and filled with various ingredients including meats and cheeses. Try it here with two great classics like bresaola and mozzarella, or even with the mushrooms.

Print Recipe

STUFFED PIADINA

Course

Starter

Cuisine

Romagna

Keyword

Pizzeria

Prep Time

20 minutes

Cook Time

10 minutes

Servings

people

Ingredients

For the dought:

• 400 g Flour all-poupose
• 4 tbsn olive oil extra virgin
• 200 ml Milk whole and hot
• 1 teaspoon salt

For the stuffing

• 70 g Bresaola cold cut
• 120 g Mozzarella
• 80 g Mushrooms button

Course Starter Cuisine Romagna Keyword Pizzeria Prep Time 20 minutes Cook Time 10 minutes Servings people Ingredients For the dought: 400 g Flour all-poupose 4 tbsn olive oil extra virgin 200 ml Milk whole and hot 1 teaspoon salt For the stuffing 70 g Bresaola cold cut 120 g Mozzarella 80 g Mushrooms button

Instructions

1. Sift the flour (1) in a bowl making a hole in the center where you will pour the milk (2), and even the four tablespoons of extra virgin olive oil (3).

   
2. Now sprinkle a teaspoon of salt (4) and then start to mix with the electric mixer (5), or by hand, up to have an elastic and smooth dough (6).

   
3. Now put the dough on a wooden chop-board (7) floured, divide it in half and started to roll out each piece with a rolling pin (8) to obtain two sheets thick one millimeter (9). Then let it dry a little while you prepare the other ingredients.

   
4. Now wash the mushrooms (10), dry them and cut into thin slices (11) to be put in a small bowl (12) apart.

   
5. Now drain the mozzarella, cut into two parts (13) then into thin slices (14), and put apart (15) in a saucer.

   
6. Place a large nonstick pan on the fire over high heat, and once hot place on a sheet of dough (16) to make it cook a couple of minutes on one side (17). then turn it (18) when it begins to increase slightly in volume to cook on the other side.

   
7. Make now the first piadina putting on top the mushrooms (19), all grouped on one half of the piadina, where also will put half of the mozzarella slices (20). Let cook for five minutes, add salt, then fold the piadina (21) to close it. Let it cook on both sides for another five minutes and then take out from the heat and put it aside on a plate.

   
8. Now repeat the same operation for the second piadina, putting this time on a half will the slices of bresaola (22) and then the mozzarella (23) remaining. Again observed the same times of the first piadina, close it (24) and put it on the plate to serve immediately.