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| ITALIAN FOOD RECIPE
recipe with pictures: |
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in a blow sieve the flour to check that it is free from bugs and make it soft. | |
Add sugar and salt and mix well. If you wish add aroma as wanted. Add salt and sugar and mix. | |
Little by little add the lard and mix well | |
Add salt and sugar and melt in the milk the cube of yeast |
add the milk with yeast slowly | |
Stop as soon as you get a smooth ball not sticking neither to your hands nor to the counter, but remaining elastic. | |
Place it into a clean bowl, cover with a film so that it is fully sealed and put it in a warm place (near a radiator is enough) | |
After some hours the volume will increase from 30 to 50 percent. It is ready to be rolled. You can also store in refrigerator for a few days (better raw than cooked) | |
cut it to small balls (the measure of a tennis ball.) | |
With the rolling pin roll it to a disk ,thick approximately 0,079 inches (2 millimeters) | |
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If the form is not well regular, cut to circles, helping you with a dish. | |
if you put the circles on a dish divide them with some paper, or they will become stuck | |
Heat the "testo" i.e. the earthenware slab, or a simple pan of iron, and place the disc of dough. Pierce it with a fork at intervals of around 1 in (3 cm) | |
As soon as bubbles are forming on the surface turn it. It takes 2 or 3 minutes for piadina | |
if you do not serve immediately cover the piadine with a cloth, to keep humidity and heat. For taste it at its best serve hot |
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