Blogging Marathon# 64: Week 2/ Day 3
Theme: Cook from 1 European Cuisine — Italian
Dish: Italian Piadina Sandwich
Traditional piada are made with white flour, lard or olive oil, salt and water. I subbed some of the white flour with wholewheat flour and the lard with vegetable shortening. These piada are very much like our kulchas and are leavened with baking powder. These are rolled out very thin unlike the kulchas that are a bit thicker.
For the filling, I used some roasted vegetables, chopped greens and a garlic, sun-dried tomato flavored cheese sauce (recipe from here). Piadadough can be refrigerated for couple of days and then they can be made fresh whenever you like. But if you are lazy to bring out the rolling pin every time, then make the piadas, let them cool, wrap tightly in foil and freeze for up to a month. Microwave until pliable, fill, fold and enjoy!!
Recipe from the Kitchn:
Italian Piadine Sandwich
- 1¼ cups All purpose flour
- 1¼ cups Wholewheat Flour (or use 2½cups of all purpose flour)
- 1½ tsps Baking powder
- ¾ tsp Kosher Salt
- 2 tbsps Shortening Vegetable
- ¾ cup Water
For the Filling:
- Lettuce As needed Chopped or other baby greens
- Savory Cheese Sauce As needed
- In a large mixing bowl or a bowl of a stand mixer, combine flour(s), baking powder and salt. Add the vegetable shortening and mix until the mixture is crumbly.
- Add the water; mix and knead until a smooth and soft dough forms. Cover and set aside for for about 30 minutes.
- When ready to cook, divide the dough into 3~4 equal size pieces (3 pieces for large piadine and 4 for smaller ones). Shape each piece of dough into a roll and cover.
- Roll each piece into 8~9" round flatbread. Place it on a hot griddle and cook on medium-high flame for 1~2 minutes on both sides until brown spots form. Transfer the cooked piadina to a clean dishtowel and keep covered. Repeat with the remaining dough.
- To make the Piada Sandwich: Place roasted vegetables, greens and cheese sauce on one half of the piadine, fold and serve right away.