Saint Joseph's Zeppole
114 recipes
Piadina romagnola
ingredients
servings
3
Type 00 wheat flour
500 grams
Lard
125 grams
Water
170 grams
Iodized salt
15 grams
Bicarbonate
1 and 1/2 teaspoons
single courses from Italy
Piadina romagnola
Piadina romagnola
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Perfect as a unique dish for casual dining, piadina can also be used to create delicious appetizers to serve as an appetizer.
preparation
step 1
Prepare the dough by combining flour, salt, lard and baking soda in a bowl.
step 2
Start kneading and add water 3 times, then transfer the mixture to the working surface and continue to work until you get a homogeneous dough.
step 3
Form a ball, wrap it in a food bag and let it rest for 30 minutes.
step 4
After the rest time, remove the dough from the sack and form a sausage, then divide it into 6 equal portions.
step 5
Then wrap them up again with a food bag and let it rest for another 20 minutes.
step 6
After the rest time, lightly flatten the worktop and pull the balls with a rolling pin up to a thickness of 2-3 mm.
step 7
Warm up a plate and in the meantime lay down the paddles.
step 8
Now place the plates on one side for 2 minutes, rotating them continuously with one hand to ensure a uniform cooking, then roll and cook for 2 minutes on the other side.
step 9
Once cooked, make them like.
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