PIADINA ROMAGNOLA
INGREDIENTS FOR 4 PIADINE:
500 g flour
6 g salt
75 g butter
2 dl milk or water
2 g baking soda
PREPARATION:
In a bowl, pour
the flour and baking soda, add the butter (1-2) and warm water (or milk if you prefer a
softer flatbread) in which you have dissolved the salt (3). The amount of water (or milk) must be
required to obtain a consistent dough and hard but workable.
Work the whole
thing for about ten minutes until all the ingredients to mix thoroughly (4-5), cover with a damp
cloth and put in the dough rest for half an hour (6).
Then divide the
dough into 4 balls, about 180 g each, this amount of dough you will need to get 4 piadine
with a diameter of 25 cm. At this point, with floured rolling pin, roll out
thin discs (7) (should
be about 4-5 mm thick). To be able to have a smooth edge, help cutting the dough with a
dough cutter of circular shape (8), or help yourself to a wheel cutter blade smooth, and follow
(for example) the contour of a plate to obtain a regular circular shape (9).
Heat a nonstick
skillet (ideally cast iron or clay) and cook your piadine on both sides (10-11) quite quickly
and cheerful fire. During cooking (1-2 minutes per side) the flatbread prick with a fork and,
if you will form bubbles on the surface, mash with the tines. Once they are cooked on both
sides (12), you can stuff the tortillas with all the ingredients you like, according to your tastes
(cheese and ham, vegetables,..)
TORTELLINI (PASTA)
CIAMBELLA
INGREDIENTS:
- 500 g of sifted white flour
- 2 eggs
- 180 g of fine sugar and a little fine sugar to sprinkle on top of the cake
- 90 g butter, to be melted without letting it brown, a little grated lemon rind (anise seeds or chopped candied citron)
- 15 g cream of tartar
- 5 g baking soda mixed together and dissolved in a little lukewarm milk (or 15 g of baking poder)
- a little milk
- 1 egg yolk
- a buttered baking tin
PREPARATION:
Beat the eggs in a bowl, add
the sugar, whip well with a fork until the mixture becomes foamy, add the
butter and stir again.
Place the flour on the board
in the shape of a well, drop the eggs in the middle, use your fingertips to
gradually bring the flour into the centre, and then mix using your hands.
Add some grated lemon
rind (or anise seeds or citron), the cream of tartar and the baking soda
dissolved in the milk. Work the dough and, if needed, add some more milk. The
dough must be smooth, but not too firm.
Shape the dough into a
big stick, place it on the tin joining the two ends to form a ring-shaped cake.
Brush the top of the cake with
egg yolk, make some small cuts on the surface, sprinkle with sugar.
Place in the oven pre-heated
at 200° and bake until the top of the cake is golden brown (about 20/30 min).
Take out of the oven and allow
to cool completely before removing the cake from the tin.
