HOTEL VILLA RASTELLI
V.le Enna, 7
47038 Riccione

Tel. e Fax + 39 0541.690030
Cell. + 39 338.7016691
stefanorastelli.riccione@gmail.com


THE GREEDIEST...
also eat it
with NUTELLA!


  click to enlarge






Mamma Tina presents
the PIADINA ROMAGNOLA RECIPE

INGREDIENTS: ( 4 servings )
  • 500 gr. flour
  • 80 gr. lard
  • 200 gr. water or milk
  • salt
  • a pinch of baking soda

  • PREPARING and FIRING

    1) Pour the flour on the work surface, add a little bit of salt, a pinch of baking soda and lard. Mix all adding the water and warm milk in sufficient quantity to have a smooth but "workable" dough.

    2) Keep working the dough ten minutes, so that it is smooth and free of lumps. Cover it with a towel and let it rest for about thirty minutes.

    3) Now cut the dough into 4 or 5 loafs, and flatten them with floured rolling pin (also a bit of flour on a work surface), to obtain some circular disks with a thickness of about 5 millimeters.

    4) Heat a cast iron pan or earthenware pan (if you don't have it, you can use a frying pan) and cook the piada over high heat on both sides.

    You can fill it with cold cuts and cheese, cheese and rocket salad, grilled vegetables, sausage and onions and in many other ways according to your imagination ... or simply enjoy it as an accompaniment to the main course, instead of bread.

    OPTION: you can fill the piada by raw, only on one half of the disc, closing with empty half and then joining the two sides crushing them with a fork, so you will get theCASSONI ROMAGNOLI. Cook them in the same way on both sides.

    Back to PREVIOUS PAGE