ROMAGNOLA RECIPES

Steps:

• Combine all the ingredients (except the sparkling water) in a bowl. Mix well until the dough firms up. Now add the water and continue to knead until the dough is smooth. Remove the dough from the bowl and knead vigorously for 10 minutes until the surface is very smooth to the touch. Let it stand for 15 minutes, then work it again into the shape of a salami. Divide the dough into 12 balls of equal weight. Leave the balls to rest, covered with a clean cloth, for 30 min. Now roll out the flatbread: you can do this to a lesser degree and leave it about 1cm thick in traditional Emilia Romagna style, or make them thinner and wider. Now it’s time to cook them: Italian flatbreads, according to tradition, should be cooked on a large clay hotplate supported on a cooker or stove. There are now metal hotplates readily available, which also very suitable for cooking flatbreads. Cook the flatbread for about 5 minutes per side if you want to eat it right away (be careful that the flame is not set too high); if you want to prepare them in advance and then keep them in the freezer, cook them until just done, let them cool and then freeze them. This allows you to finish off the cooking when the flatbreads are defrosted, simply by warming them in a frying pan. These flatbreads are great with meat or mature cheeses!

Steps:

• To make piadina romagnola , prepare the dough by mixing flour, salt 1 , lard 2 and baking soda 3 in a bowl.
• Start kneading and add the water in 3 parts 4 , then transfer the mixture to the work surface 5 and continue to work until a uniform mixture is obtained. Form a ball, wrap it in a food bag and let it rest for 30 minutes 6 .
• After the resting time, remove the dough from the bag and shape it into a sausage 7 , then divide it into 6 equal parts 8 . Shape each part of the dough into a ball by kneading it for about 30 seconds so that it becomes smooth and even, then wrap them with a food bag again and let them rest for another 30 minutes 9 .
• After the rest time has elapsed, lightly flour the worktop 10 and roll out the balls with a rolling pin to a thickness of about 1/10" (2-3 mm) 11 . Heat a plate very hot and in the meantime roll the flatbreads out further, then cup them with a 8 1/2" (22 cm) 12 diameter pasta cutter.
• Now cook the flatbreads on one side for 2 minutes, turning them continuously with one hand to ensure even cooking 13 , then flip them and cook them for 2 minutes on the other side 14 , until they are slightly golden. Once cooked, stack your flatbreads on top of each other and stuff them while still warm 15 !