Piadina

I’m reposting this today because it’s the recipe in this week’s newest episode of Married and Hungry! If you haven’t tried it out yet, now is a good time to give it a go, and while you’re at it, maybe watch the episode? I think that’s a great idea.

I think I’ve mentioned before that I’m currently learning Italian at the local community college right by my house. The class is a couple days a week. I get to ride my bike there and it’s the perfect break from all the work I do in the kitchen and on the computer on a daily basis. Not only am I enjoying learning the language, but I’ve become fascinated with the Italian culture itself and it’s people. There’s just something so warm and inviting about both. Having been to Italy twice now, I’ve had the chance to eat some really amazing food there. One of my favorite things is not fancy at all and can be found in tiny corner sandwich shops. Piadina (or Piadine when it’s plural) is an Italian flatbread prepared in the Emilia-Romagna region. The flatbread is filled with a variety of cheeses, cold cuts and/or vegetables. It’s traditionally made with lard, but I’ve made this one with vegetable shortening instead, to make it attainable for us all. It’s a fun weekend project to get in the kitchen and try out!

To make the piadina dough, in the bowl of a stand mixer fitted with the dough hook, combine the flour, baking soda and salt.

**Note: You can make this by hand if you wish or if you don’t have a stand mixer. A wooden spoon and some good ol’ elbow grease will do the trick as well!**

Add the shortening and mix until blended through and the mixture looks like fine sand. Stir in the warm water until the dough comes together.

Knead on high for about 5 minutes until it pulls away from the sides of the bowl and is smooth and not sticky. Cover with a kitchen towel and allow to rest at room temperature for 30 minutes.

**Tip: If the dough doesn’t come together, add a small amount of water more a tablespoon at a time, until it does. Remember that you can alway add more, but you can’t take it back!**

Cut the dough into 8 equal pieces and keep covered with the kitchen towel. In the meantime, preheat oven to 225 degrees F. Heat a cast-iron skillet over moderate heat until very hot.

**Tip: A large heavy-duty cast iron griddle works great here too, if you have one, that way you can cook two at a time!**

Working with one piece of dough at a time, roll out on an un-floured work surface into an 8-inch round, about 1/8inch thick.

Brush both sides with olive oil and cook in preheated pan, turning once, until golden and cooked through, about 3 to 4 minutes. You should see streaks of golden brown throughout the piadine. They’ll look almost like thicker flour tortillas or much thinner pitas. 

Transfer to a baking sheet and cover with a clean kitchen towel or aluminum foil, and keep warm in the preheated oven while you cook the rest.

In a medium bowl, toss together the arugula with 1 tablespoon lemon juice, 1 tablespoon olive oil and season with a pinch of salt and pepper. Set aside.

**Tip: You’ll want to do this right before serving as the arugula will begin to wilt due to the salt and the acid from the lemon juice.**

In a separate bowl, combine the ricotta, 1 tablespoon lemon juice, 1 tablespoon olive oil and a pinch of salt and pepper as well. Set aside.

**Tip: This can be done ahead of time and wrapped in plastic and kept in the fridge until ready to assemble the piadine.**

To assemble the piadine, fold each in half and then fill with ricotta and/or mozzarella, arugula and prosciutto. Top with a bit of coarse salt, if you wish.

You can assemble a few with ricotta and a few with the sliced mozzarella (provolone or fontina work great as well!) or you can use both cheeses in each, if you’re feeling like being luxurious. 

These sandwiches are best when eaten right when you make them, as the piadina is out of this world while it is hot and crisp. You can make the piadina ahead of time and keep in an air tight container in the fridge. To rewarm, lay out on foil and bake in a preheated 350 degree F oven for about 5 minutes. 

I love this flatbread dough because it’s incredibly easy to make. There’s no yeast and so you don’t have to worry about rising times or activating the yeast. The sandwiches can be filled with whatever cold cuts, cheese or veggies you like! They’re great for a crowd and even better for potlucks! 

Piadina

 

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Prep time

1 hour 15 mins

Cook time

20 mins

Total time

1 hour 35 mins

 

This homemade Piadina (Italian flatbread) is filled with prosciutto, mozarella, seasoned ricotta and baby arugula. It's the perfect snack or light lunch!

Author: The Candid Appetite

Serves: 8 piadine

Ingredients

Piadina:

• 3½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon kosher salt, plus more for serving
• ½ cup vegetable shortening
• ¾ cup warm water
• ¼ cup olive oil

Filling:

• 1 cup ricotta
• 2 tablespoons fresh lemon juice, divided
• 2 tablespoons olive oil, divided
• salt and pepper
• 4 ounces baby arugula
• 4 ounces sliced mozzarella
• ¼ pound thinly sliced prosciutto

Instructions

1. To make the piadina dough, in the bowl of a stand mixer fitted with the dough hook, combine the flour, baking soda and salt. Add the shortening and mix until blended through and the mixture looks like fine sand. Stir in the warm water until the dough comes together. Knead on high for about 5 minutes until it pulls away from the sides of the bowl and is smooth and not sticky. If the dough doesn't come together, add a small amount of water more a tablespoon at a time, until it does. Cover with a kitchen towel and allow to rest at room temperature for 30 minutes.
2. Preheat oven to 225 degrees F. Heat a cast-iron skillet over moderate heat until very hot.
3. Cut the dough into 8 equal pieces and keep covered with the kitchen towel. Working with one piece at a time, roll out on an unfloured work surface into an 8-inch round, about ⅛inch thick. Brush both sides with olive oil and cook in preheated pan, turning once, until golden and cooked through, about 3 to 4 minutes. Transfer to a baking sheet and cover with a clean kitchen towel. Keep warm in oven while you cook the rest.
4. In a small bowl, combine the ricotta, 1 tablespoon lemon juice, 1 tablespoon olive oil and a pinch of salt and pepper. Set aside.
5. In a separate bowl, combine the arugula, remaining tablespoon lemon juice and olive oil and season with a pinch of salt and pepper. Set aside.
6. To assemble the piadine, fold each in half and then fill with ricotta and/or mozzarella, arugula and prosciutto. Top with a bit of coarse salt, if you wish. Serve immediately. Enjoy!

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