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Piadina Romagnola with Mortadella and Stracchino and a Barilla Cooking Class
The recipe for a delicious Piadina Romagnola filled with Mortadella, Sun dried Tomato paste, Rocket and Stracchino and a Barilla Cooking Class.
Prep Time
2 hrs 30 mins
Cook Time
30 mins
Total Time
2 hrs 35 mins
Course:
Main Course
Cuisine:
Italian
Ingredients
- 500 gms – 4 cups Flour either 00 or plain
- 200 ml – 4/5 cup water warm
- 80 ml – 1/3 cup milk
- 40 gms – 2.5 tbsp clarified butter/ghee or 80 gms – 5 tbsp lard
- 4 gms – ¾ tsp fresh yeast or 1.5 gms – ¼ tsp dry yeast
- 20 gms – 1 tbsp sugar
- 20 gms – 1 tbsp honey
- 10 gms – ½ tbsp salt
- 100 gms – 3.5 oz. rocket/arugula
- 4 tbsp sun dried tomato paste
- 200 gms – 7 oz. Mortadella thinly sliced
- 150 gms – 5 oz. Stracchino cheese or Squacquerone cheese
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.