Filled Italian tortilla: how to cook? Video
Italian cuisine has presented the world with many famous and popular dishes, loved by culinary experts from all countries. The recipes for these dishes, as a rule, have been perfected to virtuosity by many generations of housewives and are great for home cooking. Hundreds of types of pizza and pasta, soups and salads, antipasti snacks and much, much more. Among the quick, but hearty Italian dishes, there is also a recipe for aromatic tortillas with a variety of fillings.
Filled Italian tortilla: cooking piadina
A thin Italian flatbread, mixed with wheat flour with lard or olive oil, has a beautiful name – piadina, also called pie or piada. Piadina is served with various fillings of vegetables, cheese, smoked meats. Piadina can be called the Italian version of fast food, as hot, fragrant tortillas with a variety of additives of your choice are sold throughout the country at special kiosks called piedineri.
Piadina with prosciutto and two types of cheese
The classic piadina, like pizza, is impossible without cheese. Often young fresh soft and tender Straccino cheese is put into homemade tortillas. You will need: – 250 grams of white wheat flour; – 50 grams of melted lard; – ½ teaspoon of salt; – ½ glass of water mixed in a ratio of 1 to 1 with dry white wine; – 100 grams of prosciutto; – 100 grams of stracchino cheese; – 50 grams of arugula.
You can replace the straccino cheese with the same amount of mozzarella and the ghee with olive oil.
Sift flour into the bowl of the food processor, add lard, salt. Use a hook-type attachment to mix the dough, gradually adding water and wine. You may need a little more or a little less liquid, depending on the moisture content of the flour. The finished dough should be firm and smooth. Roll it into a ball, cut it into five pieces, and roll each into a ball again. On a lightly floured surface, roll each ball into a thin circle. Fry the tortillas in a hot dry frying pan, preferably cast iron. Once golden bubbles appear on one side, turn the piadina over and fry on the other side. Cut the prosciutto and straccino into slices. Place some ham, cheese and salad greens on each hot tortilla, fold the tortillas in half, pressing hard with a spatula, and heat the piada in a frying pan for a few minutes until the cheese begins to melt. Serve hot.
Piadins are not only eateries, but also dessert ones. They are softer and more oily. To bake such a cake, you will need: – 3/4 cup wheat flour; – 1/4 teaspoon of salt; – 1 tablespoon of sugar; – 1/4 cup warm water; 1/2 teaspoon lemon juice – 2 tablespoons unsalted butter, melted; – 1 teaspoon of olive oil.
To make a sweet tortilla, use a hook attachment to combine flour with salt and sugar in a food processor. Make a depression in the center, pour in warm water, lemon juice and melted butter, knead a moist and firm dough at medium speed. Add flour, salt, and sugar 4 or 5 quart each. Use a dough hook and combine dry ingredients at the lowest speed. Make a groove in the center. Pour warm water, lemon juice and melted butter in the center and stir until the dough is too thick. Knead for 5 minutes at medium speed. Roll the dough into a ball, brush with vegetable oil and wrap in plastic wrap, put the ball in the refrigerator for 20-30 minutes. Cut the finished dough into 4 parts, roll out each on a floured surface into a thin cake. Fry each piadina in a dry hot skillet until golden brown. One of the most popular sweet piadin fillings is a lightly sweetened flavored soft mascarpone cheese with fresh fruit chunks.