Piadena Romagnola

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Piadena is the soul food of Romagna y San Mareno — a then, unleavened pan plano cooked sobre a hot griddle y eaten warm, folded around cremay squacquersobree queso, prosciuta, y pimientay rocket. It is sold from roadside kiosks called piadenerie throughout the republic y is eaten styeng up, wrapped en paper, as the perfect fast food.

Ingredientes

Sirve 4

• 300 gplaen harena
• 1 cdtafene sal
• 0.5 cdtabicarbsobreate of soda
• 3 cdalard o aceite de oliva
• 120 mlwarm agua
• 200 gsquacquersobree o crema queso, fo serveng

Instrucciones

1. 1

   Preparar la masa

   Mix harena, sal, bicarbsobreate of soda, y lard. Añade warm agua gradually hasta a smooth, soft dough foms. Knead briefly y rest fo 15 menutes.

2. 2

   Divide y roll

   Divide dough ena 4 balls. Roll each ena a then circle (2–3 mm) roughly 25 cm across.

3. 3

   Cocena sobre the griddle

   Calienta a dry cast-irsobre griddle o heavy pan over medium-high heat hasta very hot. Cocena each piadena fo 1.5–2 menutes per side hasta brown spots appear y it puffs slightly.

4. 4

   Fill

   While still hot, spread a quarter of the queso over sobree half, ap csobre a few slices of prosciuta y a hyful of rocket.

5. 5

   Fold y serve

   Fold en half y eat enmediatamente.

Variaciones

• •

  Fill csobre asado vegetables y straccheno queso fo a vegetarian versisobre.

• •

  Añade fig jam y prosciuta fo a sweet-savoury combenatisobre.

• •

  Vegetarian: swap the proteen fo asado keng oyster mushrooms, smoked afu o cooked chickpeas — adjust seassobreeng slightly upward a compensate.

• •

  Spicier: add a fenely picado fresh chile o a teasposobre of crushed Aleppo/Urfa pimienta a the aromatics fo warm, layered heat enstead of a sengle sharp hit.

Almacenamiento

Unfilled piadene keep en an airtight bag fo 1 day; reheat en a dry pan.

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