Tag: Piadina

Piadina alla Bismark Recipe – Italian Cuisine – Italian Cuisine


Solve the dinner with a single dish that imitates pizza and offers original combinations of egg and beetroot

  • 500 g of boiled beetroot
  • 125 g of natural yogurt
  • 50 g of bread
  • 2 pickled gherkins
  • 2 eggs
  • 2 wraps
  • pickled capers
  • vinegar
  • basil
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of the Bismark flatbread, blend the beetroot with the gherkins, the bread soaked in 1 tablespoon of vinegar, 2 teaspoons of drained capers, salt and pepper, obtaining a soft sauce.
Reheat the wraps in a pan, placing them on top of each other and turning them over. In another pan, cook the fried eggs with a drizzle of oil and salt.
Spread the beetroot sauce on the wraps, lay the fried eggs on top and serve with yogurt and basil.
Preserve any rest of the sauce in the fridge for 2 days.

Recipe: Joëlle Néderlants, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada

Piadina alla riminese with vegetables au gratin: 3 ideas – Italian Cuisine


For a quick but tasty lunch, the solution is often the piadina. But have you ever tried it with au gratin vegetables? Here are some ideas for stuffing it

There piadina alla riminese it is one of the most famous and appreciated fast and tasty dishes of the Italian cuisine but, to taste its true flavor and follow the original recipe it is mandatory to use the rolling pin, cook it preferably on a baking tray terracotta and eat it immediately after cooking it, without waiting for it to lose its typical fragrance.

As the carasau bread, the marchigiana crescia or the Emilian tigella, the piadina alla riminese is part of the "yeast-free breads" dear to the Italian tradition of the Bel Paese.

piadina alla riminese original recipe

Precisely because of the "simple" nature of this preparation, the piadina alla riminese needs one filling "Strong" and full of flavor. From the classic with ham raw, rocket and squacquerone to those stuffed with sausage, mortadella, provola, gorgonzola and even, for those who love dessert, Nutella.

And for those who love stuffed with vegetables?

Piadina alla riminese with vegetables au gratin: here's how

Piadina with le zucchini au gratin it's a great classic. The flavor of the piadina goes perfectly with that of the courgettes. To gratin the zucchini, just prepare one chopped with parsley, breadcrumbs and grated Parmesan cheese, a pinch of salt and ground pepper and sprinkle the courgettes with the mixture directly on a baking sheet, season with a drizzle of extra virgin olive oil and cook in the oven at 200 ° for about 20 minutes. In this case the piadina goes "enriched”With a soft cheese.

Another original idea for the filling is a mix of aubergines, peppers and tomatoes, for a strong flavor and a piadina alla riminese really rich in taste. If you have opted for this choice, start by cutting each vegetable a depending on its shape: the striped peppers, the aubergines in disks and the tomatoes in half, adding a pinch of salt and turning them upside down to drain them well for about 30 minutes. Before putting the vegetables in oven (25 minutes at 200 ° C) to gratin them, stuff them with the usual mix of breadcrumbs, grated cheese and spices.

Even the piadina with courgettes, aubergines and onions au gratin it is ideal for bringing a tasty dish to the table. To prepare it will be enough wash the vegetables and cut them into thin slices. Then, always in the oven at 200 °, they must be cooked after dusting them with bread crumbs, cheese (maybe pecorino) and aromatic herbs, without forgetting a drizzle of oil, salt and pepper.

Romagna: Mrs Lella's piadina – Italian Cuisine


That of Lella is not a simple piadina. That of Lella is the Romagna piadina par excellence, because she, first of all, believed in its potential (as well as being the first to create the winning combination of raw, squacquerone and rocket). And he did so in years when tradition was more a shame to hide than a pride to show. Instead, Gabriella Magnani, now for everyone in art Lella, in the day when no one ever works, she took courage and on May 1, 1986 she inaugurated those 27 meters of her first piadineria. "I had nothing but the desire to open something of mine. But I was afraid because I didn't feel up to it . And in fact whoever would have thought that from those first tortillas a little crooked and lopsided, Lella would then open other offices, including one even in New York, becoming the symbol of a way of being, the Romagna one, in world. "But without my children working with me, I would never have done it." For this reason, even though nowadays there are piadine in galore, everywhere, of different heights and shapes, if you want to know the original one you can only turn to her, where for other things Bottura also goes when he feels like the real piadina romagnola .

One. Know the story

If today we find piadine on the corner of every street, both in Romagna and elsewhere, before the opening of the Lella it was not like that. Until that time, in fact, the piadina was "only" a home-made food, always present in every self-respecting Romagna family: "The dough with flour, water and lard was the job of women. Instead, the men were responsible for cooking it on the wood stove. Then when it was ready we all sat at table and often ate it with potatoes . In the past it was also done the puff pastry, which was the piada of Sunday: the ingredients were the same, only then it was rolled up, cut and wet in the oil.

Two. It's all about the climate

Before starting to prepare a piadina it is essential to check the climatic conditions: if there is humidity in the air, in fact, it takes less water in the dough; in case of strong wind it takes more. And so on with other small tricks and tricks of the trade, which holds only those who have been doing it for years. "For this reason, piadina is so good in Romagna, because there is a whole microclimate in it".

Three. Local basic ingredients

One of the secrets of the Romagna piadina is the use of local ingredients, starting with the basic ones. First of all, it is important that the flour is fresh, that is, that it has just been ground, preferably with Rimini grain in a local mill, such as the one using Lella. The same goes for sea salt and lard, but above all for water, which must be from Rimini, the only one able to give that special touch to the Romagna piadina.

Four. Iron cooking

In some more inland areas of Romagna, such as the Apennines, other ingredients such as milk, oil, ricotta or honey are added to the base mixture of water, flour and lard. In these cases the piadina is thicker and therefore can also be cooked on cast iron. But in the case of the classic Romagna piadina, that is the thinner one that is prepared on the coast, it can only cook on the iron, since it is the only material able to conduct heat more quickly, allowing a cooking at the right point, for a few minutes , without running the risk of burning it.

lella

Five. Raw, scquaquerone and rocket: a must

Raw, squacquerone and rocket is one of the most widespread piadine, now almost an icon of Romagna. But it was not always like this: it was Lella, in fact, who tried and created this combination first. "I didn't invent it, I simply assembled the ingredients I had eaten on the pizza, which initially were just rocket and scquaquerone; then over time I added the raw. And to think that not even rocket was cultivated here, I sent my brothers to pick it up around . Therefore raw, squacquerone and rucola is the first piadina to be tried in absolute by Lella, in the temple of its birth and invention, prepared directly by the hands that thought it.

Six. Only fresh products

It is important that the ingredients used as seasoning are fresh and of quality. So it is for squacquerone, which for Lella is the cheese par excellence. "The squacquerone lasts a maximum of six days, but already at the fifth you feel a pinch that is not good, so it should be used no later than the third day". For ham, on the other hand, the one of 24 months is better. Over the years, increasing the possibilities of choice, the ingredients have also increased: so there are some classics always present, such as mortadella, salami and onion, tomatoes au gratin or another icon of the Romagna piadina: onion, salad and sardines (marinated or grilled). But in all these cases it is always fresh and first choice ingredients.

Seven. Try different dough and you won't regret it

Over the years Lella has not stopped in its creations and has developed a series of alternative mixtures, so today there is really something for everyone. There are wholegrain tortillas, with local grain flour, oil, rosemary, turmeric, cereals, nettle. The raw materials for spelled and for Senatore Cappelli also come from the Marche, among the most requested. Obviously, with a peperino of woman like that, could not miss the al chili pepper.

Eight. Blessed be the chest

Outside the borders of Romagna, the caisson is less known. But to get to know the world of piadina at 360 ° you can't not even try this other delight, in particular as prepared by Lella. The caisson is nothing but the same mixture of piadina, but closed. In the past it was prepared only from October to March, in the period of the rosole, which are the young green poppy herbs, also present in the Marche watercresses. At one time, in fact, as a caisson there was only "green", while today "red" with tomato and mozzarella is also in great demand, even if there are a dozen other variants.

Nine. Also take-away

But in the end the greatest advice of Lella is: «Eat the piadina with the one you like best, because it is a round disk that, like the sun, conveys joy, joy and warmth. For this reason, his tortillas can be bought for take-out or sent anywhere, so that everyone can have the chance to enjoy them at home, with the condiment they prefer.

Ten. With the Caciara it is better

Many choose beer as an accompaniment, but they don't know what they are missing with a nice glass of Sangiovese. This is what the family thought of Ottaviani with its Caciara, a pure Sangiovese of great quality, which conveys a more pop Romagna in the world. Even more so since the Ottaviani brothers, Nut is Macio, together with that marvel of woman that is the mother Loredana, have inaugurated one new cellar, which in the area has already become a disruptive reference point: all modern, always ready to welcome with piadine, aperitifs and tastings, as only in Romagna can do.

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