CREAM AND CREAM CREAMS
20 recipes
Piadine with squacquerone and caramelized figs
ingredients
servings
6
Squacquerone cheese
350 grams
Type 2 wheat flour
150 grams
Lard
100 grams
Sparkling water
100 grams
Full fat milk
100 grams
Sodium bicarbonate
1 pinch
Instant yeast for savoury dough
2 grams
Iodized salt
15 grams
Figs
1000 grams
White sugar
500 grams
Lemons
1 unit
Marsala liqueur
200 mL
single courses from Italy
Piadine with squacquerone and caramelized figs
Piadine with squacquerone and caramelized figs
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
http://lasalviadisilvia.com/2016/07/11/piadina-squacquerone-e-fichi-caramellati/
preparation
step 1
Begin preparing the piadines. Pour the mixed flour on the planter and make the classic fountain, add salt, then lard, cold sparkling water, then milk, baking soda and yeast.
step 2
The yeast should be thawed in a small amount of milk.
step 3
Mix everything until you get a smooth mix. The pieces of lard will have to melt perfectly.
step 4
Then rest the dough at room temperature, covered with a transparent film, for at least 3 hours (optimum would be a night or day equivalent, if not just 24 hours).
step 5
About 140 g of balls were obtained from the dough. Then, one at a time, press it slightly with the tip of your fingers and with a rolling pin roll it until you get discs.
step 6
Here it depends on how you want it: if you are in romagnola, the diameter will be 15 to 25 cm and it will be 6 to 8 mm high. Otherwise stretch it to the Rimini, that is very thin (2-3 mm) and wide from 23 to 30 cm.
step 7
Make holes on the disks with the forks of a fork to prevent bubbles from forming in the baking. Then cook them in a non-stick warm pan for about 3 minutes on the side
step 8
Serve with squacquerone and caramelized figs, which you can safely prepare while the piadines rest.
step 9
Take beautiful ripe figs, from the tip of which drops the drop, to understand. Wipe gently with a damp cloth and put them over a large pan next to each other.
step 10
The layer of figs must be unique. Do not stack them. If you have a sufficiently large frying pan, use two.
step 11
Sprinkle with sugar, join the wine and the grated lemon peel.
step 12
Cook on a low flame for about 2 hours without turning to avoid breaking the fruit. Every now and then, if needed, shake the pan.
step 13
If they advance, you can keep them in jars for one year. It will be enough to sterilize the jars in the oven at 130 ° C for a quarter of an hour, fill them with the figs and cover them with the caramel.
step 14
Place the jars upside down and wait for them to cool until they get the vacuum effect. If, over time, the caramel crystallizes, it will suffice to heat the jars in the bain-marie
others have searched
