Three years ago, we spent a week in Romagna and going around feels the scent of piadina that is spreading through the streets of the city. Is characteristic of the area, replaces the bread and eaten when freshly made is exceptional!
Ingredients
3 5 / 8 cup (400gr) flour
1, 41 oz. (40gr) lard or butter
3, 38 fl. oz (100ml) water
a pinch of salt
By hand or with a mixer, work the flour with the melted lard a pinch of salt, and the warm water adjunct little at a time
The dough should be firm and elastic (Use other water if necessary)
It forms a ball and wrap in a cloth, letting it rest for 30 minutes.
We will derive about 14 discs 3 mm thick.
It heats a pan (I use the pan for crepes) and cook the disc 3 minutes on each side.
Serve hot with the filling appreciated.
Advice: The classic piadina is stuffed with prosciutto a few leaves of lettuce, but it is also excellent with salami and arugula, salami, soft cheese, ham and cheese, ham and arugula and mayonnaise, sweet version with Nutella
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