Pumpkin piadina
Published on 26 October 2020
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A surprising recipe new to me. I love pumpkin in sweet and savoury dishes and piadina with varied flours. Fill as preferred; lovely yellow colour and delicate flavour. The original says it keeps refrigerated covered or vacuum-packed for days.
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Ingredients
INGREDIENTS FOR 6 PIADINAS OF 30 CM
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Method
Introductory photographs from the original
0 steps completed out of 13
- Step 1 of 13
I mix flour, pumpkin flesh, salt and bicarbonate in a bowl.
- Step 2 of 13
I add oil and milk.
- Step 3 of 13
I start mixing with a spoon.
- Step 4 of 13
I turn onto surface and knead, probably adding flour depending on pumpkin moisture. I form a ball, cover and rest at least half an hour.
- Step 5 of 13
I weigh and divide into 6 equal balls.
- Step 6 of 13
I flour surface and flatten by hand then rolling pin.
- Step 7 of 13
I form piadinas.
- Step 8 of 13
I use an iron piadina griddle or non-stick pan. Make smaller if preferred. I cook one side and turn when coloured.
- Step 9 of 13
I cook all and fill; I spread Squacquerone.
- Step 10 of 13
I add grilled courgettes dressed with salt, pepper and oil.
- Step 11 of 13
Prosciutto crudo.
- Step 12 of 13
I fold in half and warm briefly on griddle.
- Step 13 of 13
Ready, delicious with beer or sparkling white wine.
Original source: https://incucinaconlilly.com/2020/10/26/piadina-con-crema-di-zucca/