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Home Flavours Traditional Recipes Bread and "Focacce" Grilled Piada

Grilled Piada

Piada in graticola

 

Grilled Piada It is a kind of piadina (flat bread) once very popular in Southern Romagna, particularly in the Lughese area; its peculiarity lies in the cooking, which takes place on a grill, on wood embers. It is usually served as an accompaniment of pork or goat meats, also cooked on the grill.

Difficulty: Medium

Ingredients: 1 kg of soft wheat flour type “0”, 2 small cubes of fresh yeast, 150 g of suet, 1 level tbsp. of cooking salt, 1 pinch of sugar, 1 1/2 glass of water or milk. Serves 6/8.

Preparation: put the flour on the pasteboard and make a well. Dissolve the yeast and the sugar in a glass of warm water, dissolve the salt in the remaining water, gently melt 100 g of suet and work everything into a very stretchy dough. Make a ball that easily comes off the hands (if the dough is too soft grilling would not be possible) and sprinkle it with a light coat of flour. Slightly cut with a knife into the top of the dough to shape a cross, cover with a soft cloth and leave to rise in a warm place for around 2 hours. Slice the dough in half and roll it out with the rolling-pin into two rounds about 6-7 mm thick and about 30 cm across. Put the two pizzas in a covered warm place and leave to rise for another two hours. Prick with the fork tines and brush the suet over the side that will rest on the grill, then the other, before you turn it over. Brown for approx. 15 minutes on a very low heat.

Notes: the fresh brewer’s yeast can be replaced by the freeze-dried one, a sachet equals to a small cube.

 

Suggested red wine Sangiovese di Romagna

 

 

Recipe sent by: Luigia Savorelli - Lugo (RA)

Last modified May 04, 2011

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