Galette Cooking Recipe – Piadina Romagnola Recipe
The piadina is a very simple way of using wheat flour to make a quick and nutritious snack.
Serves 8-10
Preparation time: 5 minutes
Resting time: 1 hour
Cooking time: 4-6 minutes
Ingredients
- 9 cups (2 lb./1 kg) all-purpose flour
- ⅔ cup (5 oz./150 g) lard or olive oil
- 1 cup (250 ml) milk
- ⅔-1 scant cup (150-200 ml) water
- Salt
Equipment
- 1 cast-iron (pancake) skillet
Cooking Method
- Mix all the ingredients together to obtain a fairly firm dough.
- Cover with a dish towel and let rest for 1 hour.
- Divide the dough into eight to ten balls. Roll them out into 10 to 12 in. (25 to 30 cm) rounds, ⅒ to ¼ in. (2 to 6 mm) thick, according to your taste (bear in mind that they will become thicker as they cook).
- Piadini should be cooked quickly 2 to 3 minutes on each side over high heat in a cast-iron skillet (a pancake skillet, for example).
- Turn them over several times.
- Bubbles will form on the surface that are characteristic of piadini; prick them with a fork so the galettes can cook evenly.
Suggested food/wine match
- Rinaldini, Vecchio Moro—Lambrusco dell’Emilia IGT
Chef’s notes
Piadini can be stuffed with ham, sausage, fresh or melted cheese, or vegetables sauteed with garlic (chard, spinach, mushrooms, eggplant, etc.). They need to be eaten while they are still very hot.
You can add 1 teaspoon ⅛ oz./4 g) of yeast or baking soda to the dough to make the piadini rise a little.
