Piadina for breakfast!

Here is the angel that hinders my daily posting...by constantly demanding my presence...  

So to be able to write, I am simultaneously singing "Jimmy-Jimmy" (Indian song - not my preferred music style but she likes it..)...multitasking as always...

Btw, she is among very few people on planet earth, or better to say the only one, who likes my "beautiful singing". It makes her laugh and stop the pure artistic, manipulative and artificial cry....

So now I can write about my favorite easy-quick-tasty-yummy breakfast snack - piadina with whatever you like! "Jimmy-Jimmy..."...sorry...

Even though its beauty fades next to my daughter's picture...it is really very yummy, and easy to make. The dough can be made ahead of time and kept in refrigerator for 3-4 days.The filling is up to you.

I love it with cheese and mushrooms, sometimes with sausages, or all together...you can put lettuce, ham, tomatoes, anything...you are welcome to improvise...I got the recipe of this dough from a book called "Pizza & Pane" by Minuz and Regiati. As they say "...toppings [for piadina] have just one limit: your taste and fantasy".

The dough is really easy to make even for beginners...To make dough for around 15 medium-sized piadinas:

500 gr. plain white flour
1 cup water
4 tbsp vegetable oil (I use olive, you are welcome to use any) - the original recipe uses lard
1 tsp salt

Make a well in the middle of flour, add all other ingredients and mix. Work the dough with your fingertips. The dough should be hard enough to be rolled. Leave the dough to rest for some 5 minutes. Make small balls from the dough and using a rolling pin flatten each of them to 3 mm in thick.



Heat the pan (I use grill pan) on really high heat.

Place piadina on the hot pan and fry (without oil or butter) for around 3 minutes.

Have all the filling ingredients cut and ready.

Now turn piadina, put all the ingredients for the filling on piadina, wait a minute for ingredients to warm and fold piadina into half.

Fry for 3 minutes from each folded side. Ready! Enjoy!

Notes: I initially grill mushrooms and sausages.

If using vegetables, or if you want the filling not to be hot, make a plain piadina by frying it for 3 minutes from each side, remove from fire and use it.

If you intend to keep plain baked piadinas for later use, keep them in  a closed container, as they easily get dry.