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Italian Flat Bread: Piadina with Thermomix



Piadina is an unleavened flat bread typical of Emilia Romagna and I don't know why but it reminds me of summer! Maybe because many Italians go to the Romagna coasts to spend their holidays. So during the hot lunch hours we don't need to sit at the table but we can just taste a good piadina filled with whatever we want: raw ham, mozzarella and tomato, rocket and bresaola etc.

What a freshenss and delicacy! I love eating it alone too....:-P

Nowadays you can find it in all Italian regions, even in winter. And it reminds us of hot summer...
In Italian bars they prepare it with everything! I like it, especially when I stop on the street to eat a quick snack. Of course it has nothing compared with the original Romagna's ones!

Even in motorway cafés they prepare piadina but...it is very far from the flavoured taste of the original one!

But if you are travelling, you could prepare your own piadina! With Thermomix you can!

I'm proposing you two different piadina recipes that are so good...

If you are looking for other ideas for your car trip, try the Focaccia Barese or the Mini-Pizzas with Zucchini and Cherry Tomato.


Recipe 1
This is Emanuela Nicosia's recipe.


Ingredients


(about 10 piadine)

- 600 g All Purpose Flour
- 60 g Lard
- 12 g Salt
- 150 g Water
- 150 g Milk
- 7 g Active Dry Yeast


How to prepare the Piadina Italian Flatbread


Put all the ingredients in the bowl. 2 Min. Speed Dough Mode.

Keep the dough refrigerated for 2/3 days so that it will be softer.

Then shape to small balls. Roll them out using a rolling pin and cook on a steak pan pitting it with a fork.


Recipe 2
This second recipe has been sent by Maria Esposito.


Ingredients


(8- 10 piadine)

- 500 g All Purpose Flour
- 250 g Milk
- 50 g Olive Oil
- 1 tsp Salt
- 1/2 tsp Baking Soda


How to prepare the Piadina Italian Flatbread


Put milk, oil and salt in the bowl. 1 Min. 37°C Speed 4.

Add flour and baking soda. 2 Min. Speed Dough Mode.

Keep the dough refrigerated for 2/3 days so that it will be softer.

Then shape to small balls. Roll them out using a rolling pin and cook on a steak pan pitting it with a fork.


Recipe 3
This third recipe has been written by Agata Garbiella Ursino Manola on the Facebook page of Ricette-Bimby. She wrote: "Hi, I don't know how the real and original recipe is because I've never been to Emilia Romagna so I don't know how it tastes. I'll give you my recipe and you'll tell me if it is similar or not".


Ingredients


- 500 g Flour
- 200 g Milk
- 150 g Oil or Lard
- 1 tsp Fine Salt


How to prepare the Piadina Italian Flatbread


Put milk, oil or lard and salt in the bowl. 10 Sec. Speed 4.

Add flour. 30 Sec. from Speed 0 to Speed 6 then 30 Sec. Speed 8.

Then 1 Min. Speed Dough Mode.

Divide the dough into small balls, as big as an egg.

Roll them out using a rolling pin into discs 1/2 cm thick.

Cover with flour each dish, put them one over the other and cover with a cloth.

Put an iron pan (or a good non-sticking pan) on the heat and heat it well. Then reduce heat and put a disc of dough in it.

Pit with a fork and let cook well on both sides.


My advice


A piadina is about 25-30 cm diameter.

It can be from 2 to 5/6 cm thick, according to your taste. Please notice it increases its size during cooking.

The piadina must be cooked in a very quick time on a very hot pan.

To have a better inside cooking you must pit the piadina surface with a fork.


How to prepare the Piadina Italian Flatbread without Thermomix


http://www.youtube.com/watch?v=f9HZJImzt8s
http://www.italyum.com/italian-recipes/pizza-recipes/piadina-flatbread.html


Translated from the Italian recipe
Piadina Romagnola col Bimby

Photocredit: schreiblockade








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