Photograph of the finished Piadina romagnola

Italy · Bánh mì dẹt Romagna cuộn giăm bông

Piadina romagnola

20 min Hands-on time + 30 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 400 g
  • Photograph of Pork fat Pork fat 60 g
  • Photograph of Baking powder Baking powder 8 g
  • Photograph of Salt Salt 8 g
  • Photograph of Fresh milk Fresh milk 120 ml
  • Photograph of Italian raw ham (prosciutto) Italian raw ham (prosciutto) 160 g
  • Photograph of Ricotta cheese Ricotta cheese 160 g
  • Photograph of Rocket Rocket 80 g

Method

  1. 1 Mix the flour with baking powder and salt, then rub lard into the flour until it becomes loose like sand.
  2. 2 Add fresh milk and a little water, knead for 5 minutes until smooth and pliable, then wrap tightly and let it rest for 30 minutes.
  3. 3 Divide the dough into portions, then roll each portion into a thin circle about 3 mm thick.
  4. 4 Bake on a hot, dry cast iron skillet for 2 minutes on each side, or until browned. Lightly prick the surface of the pastry to prevent it from puffing up.
  5. 5 Spread ricotta cheese on a warm pastry, layer with raw ham and rocket leaves, then fold in half and eat immediately.

With an appliance

  • Oven 18 min

    Replace step 4: place piadina on the racks of a 250-degree oven for 4 minutes, flip and rotate the tray after 2 minutes; this bakes more pizzas at once but results in fewer brown spots and less dryness compared to a cast iron pan.

Start cooking