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Piadina Romagnola with Mozzarella | Crispy & Creamy
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30 min
Quick
Knuspr-Küche
Piadina Romagnola ist das legendäre italienische Fladenbrot aus der Emilia-Romagna: In der heißen Pfanne goldbraun gebacken, gefüllt mit herrlich cremig schmelzendem Mozzarella, fruchtigen Kirschtomaten und frischem Rucola. Ein herrlicher, unkomplizierter mediterraner Genuss für jede Gelegenheit!
Preparation method
Prepare the dough
In a large bowl, mix the wheat flour with baking powder and 1 tsp of fine table salt. Form a well in the center and pour in the lukewarm water and olive oil.
First knead the ingredients with a fork and then with your hands on a lightly floured work surface for about 5 minutes into a smooth, non-sticky dough. Shape the dough into a ball, cover, and let it rest for 15 minutes.
Prepare the filling
In the meantime, drain the mozzarella well and cut into thin slices or tear into pieces. Wash and halve the cherry tomatoes. Pick through the arugula, wash, and spin thoroughly dry.
Chef's tip
Traditionally, piadina in Romagna is baked on a flat terracotta or cast-iron plate called a testo. In the home kitchen, a well-preheated, heavy skillet without any added cooking fat works perfectly.
For an even creamier filling, traditional Italian Stracchino or Squacquerone cheese can be used in addition to the mozzarella.
Ingredients
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