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Piadine Romagnole

Piadine Romagnole

Mix un sifted flour with salt and baking soda, then with lard at room temperature or oil. Add the milk / water at room temperature and knead an elastic and firm dough, it will not be too soft. Cover with foil, and leave for 30 minutes.

Divide the dough into 4 equal balls of about 200 g each. Sprinkle the table with a little flour and spread a round sheet of about 25 cm in diameter.

I have a pan exactly this size, for those who have smaller utensils, divide it into several balls. It's okay if they come out thinner or thicker.

Heat the pan well without oil or other and bake the piadina, uncovered. In a few seconds it will swell a little, then prick it with a fork in several places, to bake evenly.

When color spots form on the bottom, turn it over and leave it for a few more minutes. About 2 minutes on each side.

They can be filled with absolutely anything that comes to mind, I filled one part with Prosciutto di Parma and Emmentaler, and the other with Chorizo ​​(spicy salami) and thin slices of Parmesan cheese. .I forgot that I had made pesto di rucola, I was sure I still have.I never run out of… It fits perfectly in the piadinas.

Enjoy your meal !


Utensils


  1. Combine all the upper ingredients in a big bowl and knead well combined and it comes together. If necessary add a few tablespoons of water. For this bread I use a kneading machine as it’s faster and easier.
  2. Wrap with foil or cover with a bowl and lest rest at least 60 minutes.
  3. Cut into 8 slices and shape them into balls.
  4. Roll out each ball to rounds of about 25 cm (10 inches). You will not need flour on the table.
  5. Put the rolled out piadine on a tray using parchment foil to separate them.
  6. Now heat up your nonstick skillet or an old non sticking fry pan to medium high. Don’t add any kind of oil or fat!
  7. Bake dry on the first side, check the underside, and when it looks done, flip it and bake the other side. The piadina should be pale, but with dark brown spots. Be careful not to burn it. During baking pinch them and roll them with the fork. In about 3-4 minutes they should be ready.
  8. In the meanwhile roll out the second piadina and so on.
  9. Serve immediately and don’t cover!

Tip: I have two old nonstick pans that I reserved for this recipe or to roast nuts. I use both at the same time!


Aksìa acquires Gastone's Romagna piadinas


Accinni Cartolano e Associati, EY, AECOM (environmental) and De Luca & Partners were the consultants who assisted Aks & igravea Capital IV and CRM Casa della Piada in the operation.

The Aks & igravea Capital IV fund, through the subsidiary Casa Della Piada CRM, took over 100% of the Romagna company & agrave Gastone Srl, a historic producer of piadinas.

From this operation, a group with 26 million revenues expected at the end of the year will be formed, of which 22 originated from Casa della Piada Crm and about 4 from Gastone. The goal for 2020, says Perillo, is set to reach 30 million.

Gastone Srl & egrave was founded in 1965 by a family from Ravenna, started as a small shop in the center of Ravenna and then developed into the production not only of piadina, but also of bread in a box, bowls and dry pizzas for the national market. Since 2015 & egrave official licensee of the Piadina romagnola igp. Casa Della Piada Crm, on the other hand, is based in Modena and produces over 100 million piadinas within its 22,000 square meter plant, dimensions that allow it to operate as a market leader.

The law firm Accinni Cartolano e Associati provided assistance to Aks & igravea with the partner Chiara Cella and the associate Giulia Sannino.


Let’s Eat Outside! Piadine Romagnole with Italian Cured Ham and Creamy Cheese

Our last suggestion for a summer meal is the stuffed Piadina. It’s a typical and traditional flat bread of Romagna, the eastern area of ​​the EmilieRomagna region. Usually this crispy bread is filled with every kind of delicacies like cured meat, fresh cheese, greens but also with sweet ingredients. Today we suggest to fill this Piadina with Raw ham (Cured Ham) and Crescenzi or Stracchino, two creamy cheeses. Enjoy the sun and this delicious food!

INGREDIENTS for 4 servings

4 piadine romagnole
200 g good quality Italian Cured Ham, finely cut
250 g creamy cheese, like Growth, Stracchino or Crescione
8 lettuce leaves, washed

Warm up a flat-bottomed pan over medium heat for a few minutes. Place the piadina on top. After 2-3 minutes (or until warm) flip the piadina on its other side. Take the piadina off the heat. Spread the cheese on the piadina, add the Prosciutto and 2 lettuce leaves. Fold the piadina into a half moon. Serve immediately.


Piadine Romagnole

Piadinu znali už staří Etruskové. Tehdy byla asi ještě jednodušší nez dnes, pravděpodobně používaná místo talíře nebo natrhananá na kousky, určená k vytření mísy se zbytky jidla.

Dnes je piadina nadlehčená trochou prášku do pečiva (jinde sodou nebo i droždím). Ale pořád je to ta stará, prostá placka, kterou je možné naplnit podle přání a chutí jednotlivých stolovníků. Měkkým sýrem, rukolou a rajčaty, nebo rukolou s mozzarellou a plátky rajčat, jiný dá přednost náplni se šunkou & # 8211 prosciutto si do náplně vyberou spíš nase mužské polovičky.

Plněná piadina je podobná tortille, ale na rozdil od tortilly (převážně z kukuřičné mouky) je piadina z mouky pšeničné.

Patří k rychlým občerstvením, do ruky. V Itálii (v oblasti Emilia & # 8211 Romagna) ji turistům prodávají na pobřeží v blízkém okoli cest, vedoucich k moři. Koupite ji na ulici & # 8211 přehnutou a naplněnou, i s náplní stočenou jako tlustou palačinku nebo dvě piadine na sobě s náplní uprostřed, pokrájené na čtvrtiny.

Suroviny:

500 g hladké mouky
110 g mléka
140 g vody
lžička cukru
žička medu
15 g only
130 g změklého sádla
půl sáčku prášku do pečiva

Postup:

Prášek do pečiva smícháme s moukou, přidáme všechny ostatní surovimy a vymísime přijemně vláčné těsto, které necháme asi hodinu odpočinout. (Pokud pospícháte, da se tento krok vynechat.)

Bude třeba vyválet placky. Mďžeme buď vyválet velký plát těsta a z něj třeba kolem položeného talíře vykrojit kruh & # 8211 s hezky pravidelnými okraji. Nebo je možné těsto rozdělit na 6 dílů a z každého pak placku vyválet. Měly by být asi 2 mm tenké.

Rozehřejeme pánev s nepřilnavým povrchem, placky ještě před smažením propícháme vidličkou a přeneseme na horkou pánev. Smažíme přibližně 2 minuty z každé strany, až se na placce objevují tmavá očka.

Usmažené placky stohujeme natalíři, zakryté čistou utěrkou & # 8211 do naplnění změknou a nelámou se.


Naplnit je možné podle chuti. Měli jsme je s kozím sýrem, rukolou a plátky rajčat & # 8211 plní se jen na polovinu placky, druhá se přes ni přehne & # 8211 takto naplněnou placku je dobré trochu osmažit opět na suché pánvi dokřupava.

M podžeme podávat plněné, přehnuté napůl & # 8230.nebo naplnit a srolovat jako palačinku & # 8230.nebo náplň rozprostřít po celé ploše piadiny, druhou, prázdnou placku přiklopit a takto upraez je rozky.

Ať je konečná úprava kterákoliv, s libovolnou náplní, pořád je piadina výborným a rychlým občerstvením.


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О нас

Piadina

For all tastes

The variants of the Romagnola piadina are: Low-calorie piadina Integral piadina Vegan piadina Vegetarian piadina Light piadina Lard-free piadina Lactose-free piadina Yeast-free piadina Intolerant piadina Sweet piadina Children's piadina

THE ROMAGNOLA PLAIN

Its secular history

The History of the & ldquo Piada & ldquo The first known historical document that speaks of the & quotpiada & quot, dates back to 1371, to the description of Romagna compiled by Cardinal Angelico, in which among the tributes that the city of Modigliana had to pay to the Apostolic Chamber were 2 & quotpiade & quot. It was Giovanni Pascoli who gave cultural dignity to the & quotpiada & quot, a poor food spread among the less affluent classes. In various of his works, Pascoli speaks of the "bread of Aeneas", of the "rough bread of Rome", linking the origin of the "piapia" to the Latin "canteen", finding it in the seventh song of the Aeneid. In a introductory note to the poem "La Piada", published in "Life Internazionale" in 1900, Pascoli wrote: it is soaked without yeast and baked in a clay pan, which is called text, above the hearth, which is called arola. & quot. The Roman ancestry will then be taken up again in the cultural tradition, which will be aggravated by affirming with the magazine "La Pi & eacute", established in 1920 by Aldo Spallicci. The "piapiada" became the symbol of Romagna, synonymous with the house, the homeland. Max David, journalist and writer, defined the piadina as & quotla pi & ugrave romagnola delle specialit & agrave romagnole & quot. edited by Renato Lombardi La piadina nell & # 39Italia antica Gi & agrave the inhabitants of the Lombard stilts of 1200 BC used to eat loaves kneaded with various flours and these unleavened focaccia (without yeast) were then cooked on hot plates (but these jokes were certainly very hard and indigestible). In ancient Italy it was probably the Etruscans who taught the locals how to cook cereals (cereal flour was in fact a typical Etruscan dish). The piadina in ancient Rome Influenced by the Etruscans the early Romans began to use spelled, barley, broad beans and vetch. Ceres, for the Sabines, was the wheat that gave life, the cereal par excellence and in Rome she became the Goddess of the harvests. The first cereal cultivated by the Romans was barley and with its flour they prepared puls (or farinata) and unleavened pies but barley was soon replaced by spelled, a typical durum wheat of upper Lazio, still very popular today. our. The bride and groom, during the wedding rite, used to offer Jupiter a spelled focaccia, the confarreatio. Wheat replaced spelled in the 4th century BC and in that period the appearance of the first leavened bread is usually traced. In 100 BC, leavened bread had almost completely replaced cereal polenta, but unleavened pies cooked under the ashes or in the oven remained the favorites. These focaccia had also appeared in Rome around 170 BC resembling a kind of low, hidden and rather hard biscuit. In any case, it was a rich food even though it remained edible for a few hours after cooking because it hardened to cool until it became inedible. Like the piadinas of our days, these biscuits were never eaten alone but were usually accompanied by cheese. The stern Cato was opposed to the spread of this new food among the population of Rome because, by requesting a companion, he would make his countrymen greedy and soft. But bread and pies also became an important element in the Roman diet, so that baking in the morning became an austere rite, as had been the preparation of the pulse in the past. Thus a new tradition was born and even Cato, in the end, gave in to the use of unleavened bread when then the leavened bread became widespread, the use of unleavened bread was reserved for religious purposes only. Of all the types of bread and focaccia that the Romans became very good at preparing, we must mention the clibanicus, a species of piadina lying on a red-hot pot and then dropped half-baked on hot ash facaceus, a kind of bread from which our focaccia is derived. and that the tarunda, a votive crush of honey spelled, was seasoned in various ways and covered with fennel, anise, or celery seeds. The piadina in the Middle Ages The various barbarian invasions influenced, without disturbing them, the eating habits of the Italian population. In the Middle Ages, the people ate only what they produced or found in the woods in the wild (in practice they ate like the Roman people) and the lords imposed the use of their mills to make a profit so that it ended up causing great contrasts. It was in this period in England that the word "Lord" was derived, which comes from the Anglo-Saxon Hlaford and means "guardian of bread", in fact the Lord was the one who distributed the bread, and the word Lady "comes from the word Hlaefdige", which means "bread kneader" because the lord's wife was the one who, with her retinue, produced the bread that her husband gave to the people. In 1300, the year of the plague, the peasant class no longer had the opportunity to eat leavened bread and returned to the consumption of polenta, barley flour and unleavened buns made with less valuable cereals, dried legumes and acorns. The piadina in the Renaissance In Europe, in the Renaissance, there is the evolution of the culinary art, the first national culinary schools are born and the first great chefs are trained. In Italy each region has its own bread and focaccia, especially unleavened ones, are beginning to lose importance only in certain regions unleavened focaccia continue to be consumed by the poorest social classes, especially in times of famine. Called by Giovanni Pascoli the & quotPrude bread of Rome & quot, the piadina & egrave a crush of unleavened cereal flour seasoned with pork lard or lard cooked on a slab of refractory stone or crockery, the so-called & quottesto & quot. The etymology of the term piadina & egrave uncertain and probably & egrave connected to the Greek & quotplaukous & quot & quotfocaccia & quot and if this hypothesis is accepted the term would therefore derive from the Byzantine domination of Romagna. These focaccia in 1500 were packaged with poor cereals, broad beans, acorns and bran and in times of famine were added, as fillers, even sawdust or worse (it was inevitable that with such ingredients the piadinas could only be unleavened). The piadina in Romagna of the twentieth century Gi & agrave at the beginning of the twentieth century the piadina had a great revival thanks to the presence of corn flour which, mixed with that of soft wheat for more economic than culinary issues, was used to prepare the dough. The five- or six-year-old girls learned to make puff pastry and cook fragrant piadinas in the text, stuffing them with traditional homemade salami, grilled sausage, boiled cabbage seasoned with oil, garlic and rosemary, or with the head cup (special sausage of preparation similar to wurstel but composed, instead of a puree of lean meat, of semi-fatty waste of the processing of the ears of the ear and of the head of the pig cooked in little water until producing a flavored gelatinous mass then with a spice called & quotsaporita & quot this was then bagged in a large intestine of the colon or in the & quotmula & quot which was nothing but the sac of the esophagus). And the piadina, together with the other specialties of Romagna, began to conquer tourists in the & # 3940 and & # 3950, when they began to appear along the state roads that led to the sea the first kiosks that sold the piadina prepared at the time and enjoyed with pork pork, grilled sausages, cabbage, tomatoes and aubergines au gratin and this tradition has continued to this day. La Piadina at the dawn of the 21st century Today, the offer of available foods has increased, alongside the traditional crates and piadinas, also the typical specialties of American "fast food": hamburgers, hot dogs, french fries, etc. and even the piadinas have changed in the meantime few at home prepare them at the moment and those who are satisfied use to cook them precooked by passing them on the hot plate for a few seconds or, in extreme cases, in the microwave. They are stuffed according to current food standards related to the "dietary" needs of the new generation: salad and tomato, arugula, grilled vegetables and all hidden or almost, using pre-packaged and cheap sausages, soft and creamy cheeses once non-existent and sausage, ahim & , no & egrave pi & ugrave la preferita. Today the Romagna piadina is eaten daily almost as if bread finds its place both in the family table and in business and school canteens, in fast food but also in traditional restaurants and hotels, a bit everywhere. Very few housewives, now they are also on the road to & quotestination & quot, prepare or know how to prepare a good piadina we are now used to finding it at the supermarket already beautiful and ready but if we are gourmets we will go directly to one of the many & quotbaracchini della piadina & quot where there they cook at the moment and, properly wrapped, arrive hot and fragrant to our house. Romagna piadina has now overcome the process of industrialization that has led this food from a strictly familiar preparation to an ordinary consumer good (also produced in large artisanal and industrial plants) and at this point no one is surprised when it is said that piadina does not It is more of a typical regional food because the industries, which produce it in large quantities, re-direct it throughout the Italian market (in the north in particular, to the extent of about 500,000 pieces per week) and abroad (including the United States). of America, which make a total request for about 20 million pieces per year).


The most appreciated dishes, served on the street, from all over the world

The culture of street food, street food, is not very developed in Romania. In many parts of the world, however, there are dishes that people consume only from street vendors, who prepare them best.

According to Food Atlas, which compiled a list of the 50 most popular street dishes, Romanian pretzels are on the 13th place. Here are the rest of the dishes appreciated and known around the world:

  • Falafel & # 8211 Israel

Even if these vegetarian chickpea meatballs are considered Israel's national dish, they would have originated in Egypt, Lebanon or Palestine. In the & # 821750s, in order to earn a living, immigrants began to make falafel on the streets, and sell them wrapped in sheets of paper.

  • Satay & # 8211 Indonesia

Satay is a popular and versatile Indonesian dish. It consists of strips of meat served with sauce. All types of meat can be used to make satay, even some of the exotic varieties, such as crocodile or snake. It is essential to marinate before putting the meat on the grill.

  • Pierogi & # 8211 Poland

These stuffed dumplings were a favorite food of peasants, but they became one of Poland's favorite dishes. Each family has its own version of the filling, and the ingredients that can be used are varied.

  • Gyros & # 8211 Greece

Gyros consists of pork, beef, chicken, lamb or veal cooked on a vertical skewer. The meat is sliced ​​and placed next to the pita with tzatziki and tomatoes, onions, salad and cucumbers.

Pho & # 8211 Vietnam

Pho is a Vietnamese noodle soup & # 8211. One of the most beloved Vietnamese dishes in the western hemisphere due to its complex, unique flavors and elegant simplicity.

  • Pad Thai & # 8211 Thailand

Pad Thai is the national food of Thailand, a flavorful dish, composed of rice noodles, tofu, dried shrimp, bean sprouts and eggs. It can be prepared with chicken and pork, and its flavors are a complex combination of sweet, sour and salty.

  • Miso Ramen & # 8211 Japan

Miso ramen is an aromatic preparation obtained by cooking miso base, broth and vegetables in a wok. The soup is supplemented with bean sprouts, shredded pork, garlic, sweet corn and (sometimes) local seafood. It was invented in 1955 in Sapporo.

  • Tamal & # 8211 Mexico

Tamal has survived since Aztec times and is prepared from a cornmeal dough and a sweet or salty filling, wrapped in peel or banana leaves. It is served with atolls, a specific drink.

  • Spanakopita & # 8211 Greece

Spanakopita is a puff pastry pie filled with boiled spinach, lemon juice, feta cheese and sometimes dill. Before, it was the staple food of the field workers, who put it in their pockets and ate it while working the land.

  • Piadina Romagnola & # 8211 Italy

Piada or piadina Romagnola was once a bread of the poor, often made with corn flour. The piadinas of now can have any filling, resemble sandwiches, and can be easily found freshly prepared at many street kiosks.

  • Lahmacun & # 8211 Turkey

Even though lahmacun is popularly nicknamed Turkish pizza, it is actually a crunchy dough sprinkled with spicy minced meat. In Turkey it is the favorite street food for lunch. It can be found at many street stalls, as well as in almost any traditional Turkish restaurant, or in kebab restaurants.

  • Shaorma & # 8211 Lebanon

Shaorma is a marinated and fried meat dish that rotates on a large skewer. It was first cooked during the Ottoman Empire, and its name comes from the Arabic pronunciation of the Turkish word çevirme (letter to return).

  • Tacos & # 8211 Mexico

Tacosus is the national food of Mexico, dating from the eighteenth century. Today it is one of the main street and fast food products in Mexico & # 8211 consists of thin and flat tortillas, grilled, topped with numerous fillings, folded and eaten without utensils.

  • Dondurma & # 8211 Turkey

Turkish ice cream comes from the city of Maras and what really distinguishes it from other varieties is its resistance to melting and its particularly dense, gummy texture. These qualities are brought about by adding two thickeners to the basic mixture of milk and sugar: gum arabic and salep & # 8211 a type of flour obtained from the root of the early wild orchid.

  • French fries & # 8211 Belgium

There are not many dishes as popular in the world as french fries. Although there is a rivalry between France and Belgium in terms of the exact origin of the dish, Belgians love french fries the most and raise them to the rank of culinary art.


Nico's agenda

Romagna piadina is the most classic of Romagna specialties. It originates as a poor food for farmers: it consists of a simple dough, gave a greater feeling of satiety, and therefore found a valid alternative to bread, if not even at the main meal.
I do it that way.

Arrange the flour in a bowl, incorporate the lard (heated and cooled) and oil and add salt and yeast or baking soda. With the help of warm water, work everything until you get a firm dough. Divide it into 8-9 balls of pasta and let it rest for about 30 minutes under a napkin.
Heat the cast iron or non-stick pan.
Roll out the loaves with the rolling pin until you get discs about 20cm in diameter and 3-4mm high and bake on the hot pan for a few minutes per side.

The watercress recipe (closed piadina type calzone) I found here






PIADINA, the original from Romagna (Emilia-Romagna-Italy region), in the last century, was used instead of bread, prepared especially by the poor. It can be found at special kiosks, where it is prepared on the spot, also warm in all stores.
It can be eaten stuffed with sausages and cheeses, various grilled or raw vegetables, sausages, sausages, etc. You can also eat sweet, filled with hazelnut cream.

Ingredient:

* 500 gr. White flour
* 3 tablespoons lard
* 3 tablespoons extra virgin olive oil
* 1/2 sachet of baking powder for pizzas or savory tarts (not granulated brewer's yeast, instant) or a pinch of baking soda / you can also use baking powder but without vanilla.
* 1/2 teaspoon salt
* warm water (about 200-250 ml.)
.

In a bowl or directly on a board, put flour and pour a little melted and cooled lard, oil, salt and baking powder. Start pouring warm water, little by little, incorporating well, mix by hand at the end, until the dough becomes compact, elastic, not too hard.
The dough should be neither soft nor too hard. Add flour if necessary. It is not necessary to knead much. Divide the dough into 8-9 balls, cover them with a napkin and let them rest for 30 minutes. Spread with a facet a round sheet of about 20 cm. and 3-4 mm thick, put it on a baking tray. non-stick pan / Teflon well heated on both sides.

If we fill the piadina sheet with cheese, sausages, tomato sauce and close it like a calzone, bake on both sides on the teflon plate / pan, make a watercress recipe you can find it
here


Nico's agenda


Fried watercress (or gussoni), are the variant of the most famous watercress, typical Romagna food, relative of the Romagna piadina.
Watercress a Casson, are trousers trained with the piadina dough. and gussoni a shells I am one specialties of Ravenna, are watercress stuffed with pumpkin and potatoes, mashed, fried with lard, garlic and onion, then add with nutmeg and Parmesan cheese, then fried in lard.
Bartolaccio di Tredozio belongs to the same category.

Boil the spinach in plenty of salted water, drain, squeeze and finely chop.
In a frying pan, fry the lard or bacon with a tablespoon of garlic oil and onion, add the chopped spinach and season well.
Turn off the heat then add the Parmesan cheese (or ricotta) and salt, mix well with a wooden spoon.
Form a fountain with flour on the platter and knead it with all the ingredients. Work the dough carefully until it becomes smooth. Let stand for about an hour.
Roll out a thin sheet, 2-3 mm discs, with a rolling pin. thickness, diameter 15-20 cm.
Put in the flavored spinach or mozzarella cubes and tomato, close tightly by pressing on the edge and then cut with the wheel. Fry the watercress in hot oil and serve hot immediately.










GROWTH (or cassone), a traditional dish from the Italian region Emilia-Romagna. The recipe made by me is the recipe for a fried watercress, also called gussone, they are typical of Ravenna and surroundings. Crescione, a kind of calzone, made with piadina dough. flour, water, lard (oil) and baking soda (or baking powder for salted dough), are filled with various ingredients, mozzarella + tomato sauce, sausages + cheese, sausages, cheeses, hardened mushrooms, eggplant, peppers & # 8230etc), with various combinations between these ingredients. They are also made sweet, with hazelnut cream or jam.
.

Ingredient:
for 9 pieces

* 500 gr.faina
* 3 tablespoons of solid lard (then melted)
* 3-4 tablespoons olive oil
* 1/2 teaspoon baking soda (or & # 189 baking powder for pizzas, piadinas, salty tarts / you can use a classic baking powder, without vanilla)
* about 200-250 ml. warm water
* salt

Filling:
* tomato sauce
* 1 mozzarella
* 1 plate with boiled spinach
* 1 tablespoon olive oil
* 30 gr. chopped bacon or ribs
* & # 189 small onion
* 1 clove of garlic
* 50 gr.parmigiano reggiano- parmesan (sau urda, mozzarella, cheese)
* Peanut, olive, sunflower or lard oil. for frying
.
Other types of fillings:

* with boiled spinach or leaves of beet leaves (Beta vulgaris) (beet, in Italian) stewed in a pan with bacon or ribs and garlic, onion.
* mozzarella and tomato sauce
* sausage, sausage and onion, sausage cheese and stewed spinach or beet leaves, as I said above & # 8230or sausage + vegetables + mustard
* mashed potatoes and pumpkin, with onion and parmigiano reggiano (a kind of parmesan) --- typical gussoni in Ravenna
* sausages + cheeses + grilled eggplant or with hardened mushrooms, bell peppers, etc.
* bracelets + arugula + tomatoes
. or whatever you want, according to everyone's taste
& Gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt & gt

PREPARATION
Put all the flour and the rest of the ingredients on the board, incorporating all the ingredients well. The amount of water (warm) is variable & # 8230 because a dough must be not too hard & # 8230 so it is put little by little, so that we get a dough, not too hard and easy to spread. Sometimes, for example, I got 200ml. The water depends on the type of flour you use and the degree of humidity. After melting the lard, let it cool and then mix it with flour, water, oil, baking soda, salt. Knead a little, about 5 minutes, the dough should become compact and elastic. Let it sit at room temperature for about 1 hour. Then we spread it in a thin sheet, in large circles with a diameter of 15-20 cm. , fill with the desired composition, close in two, apply a little pressure with your fingers, on the edge and with the sprocket we pass on their edge. I only filled it with spinach + ribs + onion + parmesan and mozzarella + tomato sauce but they can be filled with various ingredients, as I gave the example above. or to your liking. How I prepared the filling. I put in the pan, 1 tablespoon of oil and finely chopped ribs, onion and garlic. I hardened a little, I added a little water and after about 3-4 minutes I put the boiled and chopped spinach. I mixed well, left for a few minutes. to like it. and then at the end I put the grated Parmesan cheese and salt to taste. With this composition I filled some of the watercress, the rest with diced mozzarella and tomato sauce. Then fry it in oil or lard, put it on paper to absorb fat, serve immediately.
If you want, they can be made on a non-stick pan, directly on the stove, in fact, classic watercress, they are made that way.
It is considered an appetizer but can be eaten, and as a unique dish.


Unique vegetarian dishes

Quelli che pensano che la dieta vegetariana sia fatta solo di rinunce e compromessi poco appetitosi, dovranno ricredersi con le nostre ricette di piatti unici veg stuzzicanti e succulenti. Iniziamo con un sandwich di fave e formaggio, un inno ai sapori primaverili che racchiude un cremoso segreto. Per stupirvi vi proponiamo una frittata alla pizzaiola, una finta pizza che non vi deluderà al primo assaggio. Per finire un&rsquoinsalata di riso venere decisamente unconventional! Dimenticate la classica insalata di riso anni &lsquo80 e venite a scoprire le nostre innovative ed esotiche varianti!