Drive away with green broad beans and ricotta
single courses from Italy
Piadina recipe for buckwheat and sage
Piadina recipe for buckwheat and sage
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Who does not like the piadina !? That Romagna, tasty cheti fills the mouth. But alas, not everyone can enjoy this pleasure. When I want to piadina, I, I go for my one piadina recipe gluten. I make different versions, but this time I opted for using the buckwheat flour aromatizzandola with chopped sage. I must say that is one of the versions that satisfied me the most.
preparation
step 1
Let's start with the first suggestion: the buckwheat flour is very sticky so add it to a little at a time. Start by putting the flour in a bowl and pour the oil, the chopped sage and salt.
step 2
At this point you can begin adding water. If you can work the dough with a spatula that, otherwise, even a fork is fine.
step 3
When the dough will be quite smooth and shape, you can begin to work it with your hands. Knead well and when the dough does not stick to your hands ready.
step 4
You can now divide it into several parts. With these doses, usually, I get 10 maximum 12 balls.
step 5
Put the ball between two sheets of cartaforno and begin to flatten with a rolling pin giving as a circular shape.
step 6
Well, the worst is over. At this point you just have to continue cooking. Heat a non-stick pan and cook at least 5 minutes per side. The piadina will begin abbrustolirsi and become crisp.
step 7
Now you can pick the topping. I stuffed with greek yogurt and salmon, I added a few slices of tomato and sage dellaltra.
step 8
The rustic flavor of sage with fresh sage and the strong taste of salmon, meets the acidity of the yogurt and it is really so, it's delicious!