Sizzling Piadina - Authentic Italian Flatbread
Crank up your taste buds, 'cause in Le Marche, you'll stumble upon Piadine or crescia at every nook! Each neighborhood and local has their spin on this Italian flatbread. Here's Jason's tasty take, and it pairs perfectly with a dusting of pecorino and a paper-thin slice of prosciutto! (Note: this recipe measures out in grams)
Yield: 8Difficulty: EasyTotal Time: 30 minutes
Ingredients
- 15g Strutto (pork fat)
- 350g Ferina (flour)
- Water
- Salt
Instructions
- In a mixing bowl, toss together the flour and salt.
- Cut the fat into the flour mixture.
- Transfer the dough mixture onto a clean work surface, making a well in the center. Gradually pour in enough tepid water to form a smooth dough.
- Let the dough rest for 15 minutes.
- Using golf ball–sized chunks of dough, roll them out into circles.
- Cook both sides of the circles over high heat on a grill or hot coals.
Piadine, a traditional Italian flatbread, varies significantly across the country. Some toss in eggs, baking soda, or milk. Ask five locals from Le Marche, and you'll get six different recipes!
Traditionally, Piadine fillings tend to stick with ham (prosciutto or mortadella), cheese (e.g., emozzarella or squacquerone), and vegetables (like spinach or zucchini). Modern iterations might branch out with an array of meats, cheeses, and creative veggies or herbs. Regional flavors, like those from Le Marche, might incorporate local ingredients such as prosciutto and arugula. Jason's version is a modern take on this classic dish, but we can't provide specifics without more information. Enjoy experimenting and savor each delicious bite!
Piadine, a cultural staple of Le Marche, can be customized with various foods and ingredients, much like Jason's modern take on the traditional flatbread recipe found here. This recipe contains 350g of Ferina (flour) and 15g of Strutto (pork fat), making it a unique spin on the many piadine recipes you might encounter in Le Marche. Each bite pairs perfectly with local ingredients, such as pecorino, prosciutto, and arugula. Let your taste buds explore the regional flavors and endless possibilities of piadine recipes.
