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Piadina Romagnola

Piadina RomagnolaThe piadina, as everyone knows, and one of the most typical recipes of gastronomy coast, known throughout the world and especially loved by millions of people. The piadina, looks like a sheet of batter and round with a delicious filling which can be among the most varied and goes according to the tastes and desires of the gourmet to eat: so piadina can be stuffed with mozzarella, tomato and ham, or soft cheese and arugula, or vegetables, cheese and meats, in short, the choice and unlimited. The history of piadina has ancient origins and was nothing less than the period of the Etruscans who used to prepare a batter with cereals, which was then cooked with a round shape and stuffed with vegetables or sauces or used as a sort of bread. After the Roman conquest of, many recipes were incorporated in the Roman tradition and among these there was also a flatbread that began to be consumed in ancient Rome in the most refined. Again, the ancestor of today's piadina, was consumed with filling pleasure or as a substitute for bread though had to be consumed quickly because after a few hours, because of inadequate cooking, became so tough as to be inedible. The flatbread romagnala sopravvise until the Middle Ages when, because of taxes and quotas on bread wheat to be paid to the lord of the moment, the bread became less and less consumed in favor of these muffins that could be prepared with flour of other cereals. E 'instead of the Renaissance that the piadina begins to undergo a very pronounced decline due to new culinary trends that were developing in the schools of cooking time. For many years the piadina was then a simple meal of peasants and poor people who could not afford anything more and had to make do with the products of the earth. Call from John Pastures "bread rude of Rome", the piadina and a cake of unleavened grain flour and topped with lard or bacon, cooked on a sheet of baking stone or clay, known as "text." In 900 the piadina instead had a great revival mainly due to the presence of corn flour, which, mixed with the wheat for culinary economic issues, was used to prepare the dough so that it became cheaper. But the real fortune of piadina starts only Neglia years 40 'and 50' when he began to take tourists along the roads leading to the sea thanks to the first kiosks scattered here and there that cheap offivano this fragrant goodness. With the passing of time, of course, the piadine have changed or now and really hard to find someone to prepare all fresh because they use pre-cooked tortillas that only need to be filled and kept the fire two minutes. Ingredients for 4 wraps of 25 cm diameter water (or milk) 200 gr bicarbonate 2 g Flour 500 g Salt 6 g 75 g Lard Preparation In a bowl, pour the flour and baking soda, add the lard (1-2) and the 'warm water (or milk if you prefer a flat bread softer) in which you have dissolved the salt. The quantity of water (or milk) required must be such as to obtain a consistent dough and hard but machinable. Manipulated the whole thing for about ten minutes longer to mix all the ingredients for good (4-5), flour the bowl, cover with a damp cloth and put to rest for half an hour (6). Then divide the dough into 4 balls from about 180 grams each, this quantity of dough will be needed to obtain 4 piadine diameter of 25 cm approximately. At this point the floured rolling pin roll out with the thin disks (7) (should be approximately 4-5 mm thick). To be able to have a smooth edge, help cutting out the dough with a pastry rings of circular shape (8), or help yourself to a wheel cutter from the blade smooth, and followed (for example) the contour of a plate to obtain a regular circular shape ( 9). Heat a non-stick pan (ideally cast iron or clay) and cook your tortillas on both sides (10-11) rather quickly and cheerful fire. During cooking (1-2 minutes per side) pitted the flatbread with a fork, and if bubbles are formed on the surface, mash with the tines. Once they are cooked on both sides, you can stuff the tortillas with all the ingredients you like, according to your taste.

In a bowl, pour the flour and baking soda, add the lard (1-2) and the lukewarm water (or milk if you prefer a flat bread softer) in which you have dissolved the salt. The quantity of water (or milk) required must be such as to obtain a consistent dough and hard but machinable. Manipulated the whole thing for about ten minutes longer to mix all the ingredients for good (4-5), flour the bowl, cover with a damp cloth and put to rest for half an hour (6). Then divide the dough into 4 balls from about 180 grams each, this quantity of dough will be needed to obtain 4 piadine diameter of 25 cm approximately. At this point the floured rolling pin roll out with the thin disks (7) (should be approximately 4-5 mm thick). To be able to have a smooth edge, help cutting out the dough with a pastry rings of circular shape (8), or help yourself to a wheel cutter from the blade smooth, and followed (for example) the contour of a plate to obtain a regular circular shape ( 9). Heat a non-stick pan (ideally cast iron or clay) and cook your tortillas on both sides (10-11) rather quickly and cheerful fire. During cooking (1-2 minutes per side) pitted the flatbread with a fork, and if bubbles are formed on the surface, mash with the tines. Once they are cooked on both sides, you can stuff the tortillas with all the ingredients you like, according to your taste.