Piadina Romagnola with Mortadella and Stracchino and a Barilla Cooking Class
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Unrated
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Prep Time
2 hrs 30 mins
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Cook Time
5 mins
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Total Time
2 hrs 35 mins
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Course
Main Course
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Cuisine
Italian
Piadina Romagnola with Mortadella and Stracchino and a Barilla Cooking Class
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The recipe for a delicious Piadina Romagnola filled with Mortadella, Sun dried Tomato paste, Rocket and Stracchino and a Barilla Cooking Class.
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Ingredients
- 500 gms all-purpose flour either 00 or plain, 4 cups
- 200 ml water warm, 4/5 cup
- 80 ml milk 1/3 cup
- 40 gms clarified butter or ghee or 80 gms - 5 tbsp lard
- 4 gms fresh yeast or 1.5 gms - ¼ tsp dry yeast, ¾ tsp
- 20 gms sugar 1 tbsp
- 20 gms honey 1 tbsp
- 10 gms salt ½ tbsp
- 100 gms arugula aka rocket, 3.5 oz
- 4 tbsp sun-dried tomato paste
- 200 gms mortadella thinly sliced, 7 oz
- 150 gms stracchino cheese or Squacquerone cheese, 5 oz
Notes
- You can make unfilled piadine ahead of time. Cover them in cling wrap and reheat them in the frying pan. Add the filling, close and serve.
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