The Recipe Of The Piadina Romagnola ... Light!. If the piadina makes me crazy, but the classic recipe of piadina with plenty of lard or oil makes you cringe, today we see how to prepare a piadina very light but tasty like the traditional recipe.
The piadina light recipe was a real revolution for me because since I tried it in my kitchen, I immediately realized I would never bought that prepackaged supermarket ... also saving some money!
This lightweight variant of the piadina has only 156 calories per flatbread from 20/25 cm in diameter and unlike that with lard, remains a bit more crisp, but if I wanted to add lard you can do by replacing the oil with the same amount of lard.
This recipe of piadina with lard has the same calories than with oil, then don't worry, choose the option you like most between the piadina crisp is made with oil or piadina recipe with lard which remains soft.
What you need for the piadina light, 20 cm in diameter for 10 people ...
300 g flour
50 ml extra virgin olive oil
1 pinch of baking soda
1 teaspoon salt
130 ml water
130 ml milk
How to do ...
To prepare the piadina light the first thing you have to mix all the ingredients into a smooth and slick. 10 shape dough balls, put them in a baking dish, cover with plastic wrap and let rest in refrigerator for 30 minutes.
Remove the balls of dough from the fridge, let it sit out another fridge half an hour before you return them to soften slightly, then lay the wraps with a rolling pin.
Take a frying pan on the stove and good scaldala ungila lightly with a little oil, put to bake the piadina for about 2 minutes per side, or until you see small brown spots that mark when the flatbread is cooked. This continues for all the wraps. To get the most out of goodness is good to mix the piadina in the morning for the evening or the day before for the next day.
Try this light really delightful piadina ... and let me know how it turned out!!
Showing posts with label Pizza And Focaccia Bread Recipes. Show all posts
Showing posts with label Pizza And Focaccia Bread Recipes. Show all posts
Saturday, January 26, 2013
Rustic Light With Turnovers Of Piadina
Rustic Light With Turnovers Of Piadina. You have always loved the cottages? But given their heaviness and the presence of fat puff pastry, you won't have you ever eaten them in peace? Now I think about it I, with my light of piadina turnovers ... a much less calorie delight of classic rustic elements of puff pastry!
The preparation of my rustic light is hardly complex, but I admit it takes a little time to devote to cooking. The nice thing about these turnovers of piadina besides the fact that they have fewer calories, is that you can prepare many, then cooking them to the plate and put them in the freezer, so you have them already beautiful than ready whenever dinner don't have anything ready!
The mixture of my rustic light is the same that I use to prepare the classical piadina light of which I always keep a large stash in the freezer, then when I wanted to prepare a few stocks, always prepare the typical piadina light, both these turnovers of piadina alone 120 calories per piece. The recipe of the Piadina Romagnola ... Light!
What you need to about 25 turnovers of piadina of 7 cm in diameter.
Piadina dough light
For the filling:
Vegetables such as herbs, chard, chicory, spinach (I love those with chicory!)
chicken sausage
mozzarella
tomato sauce
1 pinch of sugar
oregano
oil
Salt
pepe
garlic
How to do ...
To prepare the panzerotti of piadina as first thing you have to prepare the mixture of piadina light. Then knead all ingredients into a smooth and slick. Form small balls of dough, put them in a baking dish, cover with plastic wrap and let rest in refrigerator for 30 minutes.
Meanwhile clean the vegetables, put it to boil in water and once cooked ripassala in a pan with a little oil, garlic and chicken lean sausage crumbled. If you want to prepare the turnovers with tomato and mozzarella with tomato sauce prepared by heat a little olive oil with a clove of garlic chopped finely, then add the tomato sauce, salt and pepper, 1 pinch of sugar and bake. Once ready Add plenty of oregano sauce. Now cut the mozzarella into cubes.
Remove the balls of dough from the fridge, let it sit out fridge another half-hour to soften slightly, then lay the wraps with a rolling pin to a size of 7 cm, then farciscile with sausage and chicory and/or with tomato and mozzarella.
Close the cottages of piadina Crescent, crushed fine edges with a fork and cook on moderate heat plate.
The turnovers they can fill with any ingredient, I I tried them with tomato and mozzarella, chicken and sausage, chicory, but are also excellent with raw Arugula and smoked!
Try these rustics of really delicious flat bread with ingredients that you like ... and let me know how they came out
The preparation of my rustic light is hardly complex, but I admit it takes a little time to devote to cooking. The nice thing about these turnovers of piadina besides the fact that they have fewer calories, is that you can prepare many, then cooking them to the plate and put them in the freezer, so you have them already beautiful than ready whenever dinner don't have anything ready!
The mixture of my rustic light is the same that I use to prepare the classical piadina light of which I always keep a large stash in the freezer, then when I wanted to prepare a few stocks, always prepare the typical piadina light, both these turnovers of piadina alone 120 calories per piece. The recipe of the Piadina Romagnola ... Light!
What you need to about 25 turnovers of piadina of 7 cm in diameter.
Piadina dough light
For the filling:
Vegetables such as herbs, chard, chicory, spinach (I love those with chicory!)
chicken sausage
mozzarella
tomato sauce
1 pinch of sugar
oregano
oil
Salt
pepe
garlic
How to do ...
To prepare the panzerotti of piadina as first thing you have to prepare the mixture of piadina light. Then knead all ingredients into a smooth and slick. Form small balls of dough, put them in a baking dish, cover with plastic wrap and let rest in refrigerator for 30 minutes.
Meanwhile clean the vegetables, put it to boil in water and once cooked ripassala in a pan with a little oil, garlic and chicken lean sausage crumbled. If you want to prepare the turnovers with tomato and mozzarella with tomato sauce prepared by heat a little olive oil with a clove of garlic chopped finely, then add the tomato sauce, salt and pepper, 1 pinch of sugar and bake. Once ready Add plenty of oregano sauce. Now cut the mozzarella into cubes.
Remove the balls of dough from the fridge, let it sit out fridge another half-hour to soften slightly, then lay the wraps with a rolling pin to a size of 7 cm, then farciscile with sausage and chicory and/or with tomato and mozzarella.
Close the cottages of piadina Crescent, crushed fine edges with a fork and cook on moderate heat plate.
The turnovers they can fill with any ingredient, I I tried them with tomato and mozzarella, chicken and sausage, chicory, but are also excellent with raw Arugula and smoked!
Try these rustics of really delicious flat bread with ingredients that you like ... and let me know how they came out