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Piadina

November 3, 2010

One of my favorite things to eat when I was in Italy was piadina (pronounced: pee-uh-dee-nuh). It’s the perfect snack because you can eat this Italian flatbread by itself or you can add any number of delicious meats and cheeses to enhance the flavor (I like prosciutto with mozzarella or Parmesan). Piadina originates in Romagna, however, most other Italian regions have a similar sort of flatbread that they believe inspired the others. Piadina is a dessert-plate-sized, round, flat dough that is traditionally cooked on a terra cotta stone.

When my sister was in Italy this summer, she mentioned to our cousin Nella how much I (Liana) love piadina and that I’ve been trying to duplicate Nella’s piadina snack for me. Nella told her that the proper (i.e. the only) way to make piadina is on the terra cotta stone. Nella was so sweet and sent Monica home with the perfect terra cotta stone for me so that I can make my own piadina at home. If you don’t have a terra cotta stone, you can use the grill to make your piadina. I hope you enjoy this filling snack as much as I do!

Piadina

Ingredients:

3 1/2 cups all purpose flour, plus extra for dusting

1/2 teaspoon baking soda

1 teaspoon salt

1 stick butter, at room temperature

10 to 12 Tablespoons water

2 Tablespoons extra-virgin olive oil

Directions:

Combine the flour, baking soda, and salt in a mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the mixer running, slowly add the water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for until smooth. Form dough into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.

Place a terra cotta baking stone over medium high heat (this can also be done on a grill). Pull dough apart into small dough balls (will make approximately 8 dough  balls). On a lightly floured work surface, roll out each piece of dough into an 8-inch circle, about 1/8-inch thick. Place on stone and cook for about 3 minutes on each side, or until slightly browned. Remove the piadina to cool slightly. Place your favorite toppings on top of the piadina–prosciutto, fresh mozzarella, basil, tomatoes, ricotta, etc. Serve and enjoy!

Piadina filled with fresh mozzarella and prosciutto

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