Piadine using a klarstein
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Dive into the delightful world of piadine, the Italian flatbread that has been the go-to snack for travelers and locals alike since the 14th century! Originating from the Emilia-Romagna region, this doughy delight is a culinary canvas, perfect for wrapping around your favorite fillings or simply enjoying with a drizzle of olive oil. Legend has it that piadine was once a humble street food, but it has risen to the ranks of gourmet fare with its crispy exterior and soft, warm interior. So roll up your sleeves, channel your inner Italian nonna, and get ready to impress your friends with this rustic yet sophisticated treat that pairs just as well with prosciutto as it does with Nutella—because we all know life is about balance!
Ingredients
- 300 g Flour t55
- 150 g Water
- 2 Tablespoon(s) Olive oil
- 1 Pinch(es) Salt
- 1 Teaspoon(s) Baking soda
- 20 g Basil pesto
- 20 g Arugula
- 30 g Raw ham
- 1 Fig
Steps
Piadina Dough
- Add 300 g of flour t55, 150 g of water, 2 tablespoon(s) of olive oil, 1 pinch(es) of salt, 1 teaspoon(s) of baking soda in the food processor bowl.
- Mix knead: 2:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl on a workplan.
- Form a ball.
- Cover with cling film.
- Setaside the dough during 30min.
Piadina Cooking
- Divide the dough into 4-6 equal portions.
- Roll out each portion on a lightly floured surface with a rolling pin to form thin circles.
- Cook in the oven without added oil.
- Heat a large skillet or griddle over medium heat.
- Cook in the oven without added oil during 2min and each side.
Assembling the Piadina
- Spread 20 g of basil pesto on a preparation content.
- Add 20 g of arugula, 30 g of raw ham, 1 fig on the preparation content.
- Fold the piadina in half or roll it up to serve.
- Serve Immediately.
