Today, I offer you to fly towards Italy and discover these typical sandwiches, the piadine, from the North of the country, Emilia Romagna.
Piadine are a sort of flat bread made of flour, butter or plant oil, water and milk. Thus, you can make them vegan if you use some oil and some non dairy milk! You cook them on a frying pan and then you can garnish them with whatever you like and eat them folded in two or rolled-up.
I decided to garnish the piadine with Italian color food such as arugula/rocket, mushrooms and buffalo mozzarella and cherry tomatoes. If you have never experienced buffalo mozzarella, you should really try it instead of the basic one (cow milk mozzarella), it's really more tasty and juicy, nothing comparable. You can also put spinach or green pesto sauce, red or green pepper...
Piadine, North Italian sandwiches
Prep time : 10 min
Cook time : 10 min + 5 min
Serving : 3 x 7.8 inch-piadine (3 piadine of 20 cm)
- 1 + 3/4 cup (250 g or 8,75 oz) flour, sifted
- 1 tsp baking powder, sifted
- 1/4 cup (45 g or 1,575 oz) plant oil or melted butter
- 1 tbsp honey
- 1 tbsp cane sugar
- 7 tbsp (50 g or 1,75 oz) dairy or non dairy milk
- 6 tbsp (45 g or 1,575 oz) water
- 1 tsp table salt
- a handful of arugula/rocket (or fresh spinach)
- a few mushrooms
- a ball of buffalo mozzarella
- 1 tomato or a few cherry tomatoes
- sea salt, pepper, olive oil (optional)
Preparation of the piadine
- In a mixing bowl, pour the flour and baking powder, add the oil and honey and mix with a whisk, you'll have a coarse and granular dough.
- Add the sugar, milk, water and salt and mix with a wooden spoon or spatula then continue with your floured hands fr about 5 minutes until you can make a dough bowl.
- Wrap it in clingfilm and put it in the fridge for about an hour.
- Cut the dough in 3 and roll each part out with a rolling pin on a floured work plan so you have a thin dough. Cut circles of about 20 cm (7.8 inches) with a pastry cutter or using a plate and sharp knife.
- Cook each piadine in a hot frying pan, about 2 minutes on each side. Pierce the dough bubbles that appear with the point of a knife if needed.
- Once cooked, put lay the piadine on a dinner plate or flat dish.
Preparation of the garnish
- You can pre-cook the mushrooms and/or tomatoes, I preferred to let them raw.
- Lay a piadina on a warm frying pan, put a little of arugula/rocket, mushrooms, mozzarella and tomatoes slices, add a little of sea salt, pepper and olive oil (optional), fold the piadina in two or roll it up and let it cook for a few minutes.
- You can enjoy the piadina as a whole or cut in half (it's more convenient). You can keep the piadine (non garnished) wrapped in clingfilm for two days.
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