Another pancake from Italy Piañina is perhaps the most typical dish of the Romagna region in Italy. Prepared pjadina very simply - flour, salt, water and olive oil - that's all the ingredients! Usually piadin is eaten with ham and various cheeses, adding a juicy leaf of lettuce, but this time we will prepare piadin with stuffing from pumpkin, potatoes and Ricotta cheese. This filling will make the pjadin juicy and soft. Piadina can be both an excellent snack, and an independent lunch or dinner! And great for "dry rations" on the road!
Ingredients:- Flour, wheat 300 g
- Water 3 tbsp. l.
- Baking Powder 0.5 tsp.
- Salt 2 tsp.
- Olive oil 3 tbsp. l.
- Nutmeg ground 0.5 tsp.
- Salt 1 pinch
- Ricotta cheese 250 g
- Potatoes 2 pcs.
- Pumpkin 300 g
- Onion white 1 pc.
- Step 1 To prepare piadina you will need flour, salt, olive oil, baking powder and water. For the filling - pumpkin, potatoes, onion, Ricotta cheese, salt and nutmeg.
- Step 2 Mix the flour, salt, baking powder, then add olive oil and stir a little. Add water slowly to get a soft dough.
- Step 3 Knead the dough until it becomes elastic. You will have to do this for at least 15 minutes. Leave the dough for 10 minutes to rest. Then divide the finished dough into 3 identical pieces.
- Step 4 In the meantime, put out the pumpkin and cook the potatoes. When the potatoes are ready, cool it a bit and clean it. Pumpkin let it drain on the sieve to lose excess liquid.
- Step 5 Wipe the boiled potatoes on a large grater, add pumpkin and ricotta. Fry, salt, pepper and add nutmeg (if desired).
- Step 6 Now prepare the piadine. To do this, roll the ball of dough into a pancake, about 2-3 mm thick.
- Step 7 Lay one filling on one half, leaving a little space on the edge
- Step 8 Cover with the second half and protect at the edge with a fork, pre-lubricating the edge with water.
- Step 9 Put the piadin on the hot pan, not lubricating it. Toast on medium heat on both sides until it has a golden hue. Serve with olive oil.