| Piadina Romagnola |
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Piadina change it's consistence and dimension as far as you change place in Romagna and Marche: in some places piadina is thinner than others, or it can contain baking-powder, but anyway all kinds of piadina are fabulous.
TYPICAL DOUGH
(for 10/12 pieces)
1 Kg of wheat meal
20/30 gr of salt
200 gr of melted lard
hot water for working into dough.
Blend all the ingredients to work into a dough, then cut the paste into parts of the dimension of a little orange; cover them with a dish-cloth for 2 or 3 hours and so , using a rolling-pin, make some disks as thinner as possible. Cook them on a hot special irony disk, or on a lateritius one. Piadina is done when some coloured bubbles appear on its surface. Now, you can stuff them with ham, salame, cheese, rocket, tomato, and whatever you like
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| Passatelli in Brodo |
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Ingredients:
100 g breadcrumbs
40 g grated parmesan
2 eggs
nutmeg
grated rind of 1 lemon
Mix together the eggs, breadcrumbs, parmesan, nutmeg and lemon rind. When the mixture has become firm and consistent, pass it through the potato masher (with holes that are not too small), so that you obtain long thin shapes of pasta the so-called passatelli.
Add the passatelli to boiling stock and leave for a couple of minutes, taking out when the stock begins to boil again.
Buon appetito!
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