Homemade Piadina with Burrata Cheese | Italian Flatbread
(0)
25 min
Quick
Sezamo
O călătorie culinară în Emilia-Romagna chiar la tine în bucătărie! Piadina de casă este cel mai iubit flatbread italian, pregătit rapid la tigaie, fără drojdie. Umplută cu brânză Burrata cremoasă, roșii cherry dulci și rucola proaspătă, această gustare combină crusta rumenă și crocantă cu miezul fin și catifelat al brânzei. Perfectă pentru un prânz rapid sau o cină lejeră plină de savoare mediteraneană.
Preparation method
Preparing the dough and flatbreads
In a large bowl, mix the white wheat flour with the salt. Gradually add the lukewarm still water and the extra virgin olive oil, kneading until you get an elastic, smooth, and non-sticky dough. Let the dough rest covered for 10-15 minutes.
Divide the dough into equal portions and roll out each piece with a rolling pin on a lightly floured surface, forming thin discs about 2-3 mm thick. Lightly prick the surface of each flatbread with a fork to prevent large air bubbles from forming during cooking.
Heat a flat pan or a cast iron skillet over medium-high heat without adding any fat. Cook each piadina for about 1-2 minutes on each side, until characteristic browned spots appear and the dough is cooked through but remains pliable.
Chef's tip
For the best texture, cook the piadina in a well-heated pan. If the dough cooks too slowly, it will dry out instead of staying soft and pliable for folding.
Take the Burrata cheese out of the refrigerator about 15 minutes before serving; at room temperature, the cream inside reaches its ideal texture and authentic flavor.
35 min
Under an hour
