Olive piadina

Published on 16 December 2016

Favourites stay in this browser only. Sign in to save them to your account.

Do I have all the ingredients?

INGREDIENTS FOR 9/10 PIADINE

You have 0 ingredients out of 6

You still need 6 ingredients

The checklist only records what you have available: it does not check allergens or food safety.

Selections and your current step are saved in this browser for this recipe.

Introductory photographs from the original

0 steps completed out of 19

1.Step 1 of 19
I used a mixer, or mix by hand, starting with flour and salt.
2.Step 2 of 19
I combine water and milk.
3.Step 3 of 19
I add to flour.
4.Step 4 of 19
Lard or oil.
5.Step 5 of 19
I work with hook until smooth and soft.
6.Step 6 of 19
I roughly chop olives.
7.Step 7 of 19
I incorporate, adding milk if dry.
8.Step 8 of 19
I work briefly on the surface, adding flour if sticky.
9.Step 9 of 19
I form a ball, wrap and rest half an hour.
10.Step 10 of 19
I divide rested dough into balls.
11.Step 11 of 19
I made 9 of about 90 g each.
12.Step 12 of 19
I cover to prevent drying and stretch each by hand.
13.Step 13 of 19
I lightly flour and roll very thinly.
14.Step 14 of 19
I form rounds.
15.Step 15 of 19
I cook on a hot testo or non-stick pan a few minutes on one side.
16.Step 16 of 19
Then the other.
17.Step 17 of 19
If not eaten immediately, refrigerate covered for 2/3 days. Good with salami and cheese.
18.Step 18 of 19
Cured ham, salad and Crescenza, or preferred fillings.
19.Step 19 of 19
Soft enough to roll, with a good beer!

Reserved advertising space · no adverts are active