If you love piadina but are looking for a lighter, completely lard-free alternative, you've come to the right place! This quick and easy recipe will allow you to make delicious, fragrant piadinas at home, perfect for filling with whatever you like. Colli Borbonici® extra virgin olive oil lends a delicate flavor and irresistible aroma, making these piadinas perfect for any occasion.
Ready to get your hands dirty?
Ingredients:
- 300 g of 00 flour
- 150 ml of water
- 30 g of extra virgin olive oil
- 5 g of fine salt
Preparation
Make the dough: You can knead the dough by hand, in a large bowl, or using a stand mixer. Start by adding the flour and gradually adding the water , mixing as you go. Then gradually add the extra virgin olive oil . If kneading by hand, you can use a fork to help combine the ingredients at first. Add the salt and continue kneading vigorously until the dough is soft , smooth, non-sticky, and well-strung.
Let it rest: Cover the dough with a clean cloth and let it rest for at least 20 minutes at room temperature. This will allow the dough to relax and make it easier to roll out.
Divide the dough: Using a pastry cutter or a knife, divide the dough into several small pieces. With this amount, I recommend making 4 to 6 piadinas , depending on the size of the pan you'll be using.
Form the balls: Work each piece of dough until it forms smooth balls .
Roll out the piadinas: On a lightly floured surface, roll out each ball with a rolling pin until it's thin and round. Don't worry if they're not perfect; the beauty of homemade piadinas is their imperfections!
Cooking Piadinas with Olive Oil:
Heat the pan: Heat a nonstick pan over medium heat. It's essential that it's very hot before placing the first piadina. There's no need to add oil or fat to the pan.
Cook the first piadina: Gently place the hot piadina on the surface and let it cook for a few minutes, uncovered. You'll see delicious bubbles begin to form on the surface.
Turn and continue cooking: When the bottom of the piadina is golden brown, turn it over with a spatula and continue cooking the other side until it is also golden brown and has characteristic brown spots.
Stack and serve: As the piadinas are ready, stack them on top of each other on a plate. This will help keep them warm and soft. You can make them right away while they're hot and enjoy them, or fill them and then reheat them briefly in a pan or on a griddle before serving.
Ideas for Simple and Tasty Fillings:
Piadinas are incredibly versatile! Here are some ideas for simple and delicious fillings, perfect for your extra virgin olive oil piadinas:
Classic and Fresh: Prosciutto crudo, squacquerone (or stracchino), and arugula. A timeless classic that never disappoints!
Mediterranean Vegetarian: Sliced tomato, fresh mozzarella (or crumbled feta), fresh basil, and a drizzle of olive oil.
Delicious and Creamy: Spreadable cream cheese, smoked salmon, and a pinch of chopped chives.
Grilled Vegetables: Grilled eggplant and courgette, shaved pecorino cheese, and a touch of fresh mint.
Dessert (for a different snack or breakfast) : Nutella or chocolate spread with chopped hazelnuts.
I hope this recipe is helpful and inspires you to create your own perfect piadinas!
What's your favorite piadina filling? Let me know in the comments!