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Best Easy Piadina Romagnola Recipe

Name: Best Easy Piadina Romagnola Recipe
Total time: 40 min
Yield: 180 g
Ingredients: All-purpose flour 2 cups; Whole milk 2 tbsp; Lard 2 tbsp; Squacquerone cheese 6 oz; Prosciutto 4 oz; Salt 0.5 tsp; Baking soda 0.5 tsp

Thin unleavened flatbread from Romagna, filled with squacquerone and prosciutto, is street food perfection. A versatile mediterranean wrap that's great for family meals and easy to customize for any calorie goal.

Cook 40 min Difficulty NORMAL 350 kcal

#mediterranean #vegetarian #diabetic friendly

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Ingredients

Main ingredients

All-purpose flour 2 cups
Whole milk 2 tbsp
Lard 2 tbsp
Squacquerone cheese 6 oz
Prosciutto 4 oz

Seasonings/Sauce

Salt 0.5 tsp
Baking soda 0.5 tsp

Nutrition summary

Carbohydrates 41 g 47%

Protein 13 g 15%

Fat 14 g 38%

Serving size 180g

Cooking steps

1

In a large bowl, combine the all-purpose flour, salt, and baking soda. Add lard and milk, then gradually pour in 2/3 cup lukewarm water, mixing to form a soft and smooth dough.
2

Knead the dough on a lightly floured surface for about 7 minutes until elastic. Allow it to rest, covered, at room temperature for 30 minutes.
3

Divide the dough into 4 equal portions. Roll each piece into a thin round, about 9–10 inches in diameter, keeping the thickness even for uniform cooking.
4

Preheat a cast iron skillet over medium-high heat. Cook each piadina for 2 minutes per side, flipping once, until golden spots appear but the bread remains soft.
5

Immediately fill each warm piadina with squacquerone cheese and prosciutto. Fold in half, let cheese soften from residual heat, and serve warm.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Piadina Romagnola Recipe?

The key ingredient in Piadina Romagnola is the flatbread itself, made from a simple mixture of all-purpose flour, lard, milk, salt, and baking soda. Its soft, thin, and slightly chewy texture is essential for wrapping the creamy squacquerone cheese and savory prosciutto, creating the iconic flavor and bite of this Italian street food classic.

Q. How should I control heat and timing for the perfect piadina?

Preheat a cast iron skillet over medium-high heat and watch each piadina closely. Cook for about 2 minutes per side, flipping once. Look for small golden-brown spots—this indicates the flatbread is cooked but still soft and flexible. Avoid high heat, which can crisp the bread, or low heat, which can dry it out.

Q. How can I prevent my piadina from becoming tough or dry?

To keep your piadina tender, roll the dough evenly and avoid overcooking. Let the dough rest for 30 minutes before rolling—this helps gluten relax, ensuring a softer texture. Immediate filling after cooking helps retain moisture, and high, short cooking prevents dryness.

Q. What are the nutrition highlights per serving for this recipe?

Each serving is about 180g, with approximately 350 kcal, 41g carbohydrates (47% of calories), 13g protein (15%), and 14g fat (38%). The balance of carbs, moderate protein from the cheese and prosciutto, and classic Mediterranean fat profile make this a versatile meal option to fit a variety of nutrition goals.

Best Easy Piadina Romagnola Recipe

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