italian cooking recipesitalian cooking recipes        italian cooking     italian cooking recipes  italian cooking recipes

video recipes on Youtube

italian starters recipes

finger food/appetizers

rice/risotto recipes

spaghetti and pasta recipes

soups recipes

main courses recipes

single courses recipes

sweets recipes

sorbets recipes

recipes for drinks

basic recipes

preserved foods recipes

italian sauces
pictures of italian foods for sale

summary  tables

homemade pasta dough recipes

fish recipes

vegetarian recipes

chicken recipes

beef recipes

pork recipes

gluten-free

white meat poultry recipes

lamb/sheep recipes

traditional recipes

cold dishes recipes

volovant/vol au vent

potato gnocchi recipes

recipes with egg pasta

panzerotti recipes

low calorie recipes

holyday and celebration recipes

encyclopaedia

italian cooking words

Italian cooking tools

the fish

kinds of  pasta

how eat spaghetti

italian eating habits

beef meat cuts

sheep meat cuts

pork meat cuts

other meats

guide to recipes

culinary news

contact

Italian cuisine
italian cuisine at home
Promote Your Page Too


Italian Cuisine at Home
on Google+

ITALIAN FOOD RECIPE 



flag

flag  

flag

 

recipe with pictures: how to make piadina 

 piadina

go  to the ingredients table

Preparation step-by-step photographed recipe

preparationin a blow sieve the flour to check that it is free from bugs and make it soft.
preparationAdd sugar and salt and mix well. If you wish add aroma as wanted. Add salt and sugar and mix.
doughLittle by little add the lard and mix well
preparationAdd salt and sugar and melt in the milk the cube of yeast

add the milk with yeast slowly

preparation

Stop as soon as you get a smooth ball  not sticking neither to your hands nor to the counter, but remaining elastic.

dough

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)dough
doughAfter 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)
doughcut it to small balls (the measure of a tennis ball.)
doughWith the rolling pin roll it to a disk ,thick approximately 0,079 inches (2 millimeters)

 dough

dough

shape

If the form is not well regular, cut to circles, helping you with a dish.
piadinaif 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)

piadina

As soon as  bubbles are forming on the surface turn it. It takes 2 or 3 minutes for piadina

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

piadina

piadina

 

go to the home page