The Italian Grandmother
Home of Nonni's Kitchen
Piadina Romagnola
Ingredients:
100-150 gr. cornflour type 0 (for salt recipes)
some yeast ( a little)
water
Directions:
Mix corn flour, yeast and some water. After 3-5 minutes a small white
ball will result.
Leave it still for 2-3 hours covered with a cotton or linen cloth.
Then, use it to create a great round dish no higher than 2-3 mms.
Turn on the fire and put a large frying
pan on it. Leave the pan heating up for 5 minutes, then cook your dish!
If the frying pan is hot, the "piadina" will cook in 2-3 minutes. Be
careful not to burn it.
Now, you can use it as bread, or you can fill it in with something. Typical
piadina fillings are:
- prosciutto di parma + mozzarella
- salame milano + fontina
- stracchino + rucola