Piadina Romagnola
Emilia-Romagna · bread · serves 4 · 45 min total · easy
The flatbread of Romagna, sold at green roadside chioschi from Rimini to Ravenna. Squacquerone is the local fresh cheese — squishy, fresh, slightly sour.
Ingredients
- 500 g '00' flour
- 80 g lard (strutto) — or olive oil
- 220 ml warm water
- 0.5 tsp baking soda
- 1 tsp salt
- 300 g squacquerone cheese (or stracchino)
- 200 g prosciutto di Parma
- 1 handful rocket (arugula)
Method
- Mix flour, salt, baking soda. Rub in lard until sandy. Pour in warm water and bring to a dough. Knead 5 minutes, rest 30 minutes covered.
- Divide into 4 balls. Roll each thin (2 mm) and round, about 25 cm across.
- Heat a dry cast-iron pan over medium-high. Cook each piadina 1 minute a side, prick with a fork if it puffs.
- Fill while hot: spread squacquerone, lay prosciutto, scatter rocket. Fold in half.
- Eat with hands.