Piadina with Goat Cheese and Arugula | Italian Flatbread
(0)
20 min
Quick
Sezamo
O piadină artizanală italiană pregătită rapid la tigaie, umplută cu brânză cremoasă de capră, rucola proaspătă și un strop delicat de miere polifloră.
Ingredients
Preparation method
Preparing the dough
In a large bowl, sift the white flour and mix it with the baking powder and sea salt.
Add the extra virgin olive oil and lukewarm still water. Knead vigorously for 5 minutes until you get a smooth, pliable, and non-sticky dough.
Divide the dough into 2 equal balls, cover them with a clean towel, and let them rest for 10 minutes at room temperature.
Chef's tip
Keep the pan dry, without adding oil, to achieve those crispy browned bubbles characteristic of the Emilia-Romagna region.
If you want the goat cheese to be extra creamy, cover the pan with a lid for 30 seconds after adding the filling.
35 min
Under an hour
