Romagna-Style Pistachio Piadina
Difficulty
Easy
Preparation Time
-
Cooking Time
-
Portions
4
Ingredients
Ingredients
- 400 g all-purpose flour (00) or flour for piadina
- 100 g pistachio flour
- 70 g lard (or 50 g extra-virgin olive oil)
- 10 g baking powder for savoury preparations
- 10 g salt
- ~220 g warm water or a water/milk mix (half and half)
- Pistachio granules
- 50 g Babbi Pistacchio Supremo Paste
- 30 g honey
Preparation
Preparation
- Knead all the ingredients until you obtain a smooth, soft dough.
- Divide the dough into balls of about 100 g each, then roll them out with a rolling pin to form piadine about 25 cm in diameter.
- Cook on a testo Romagnolo or a flat griddle over medium heat for a few minutes on each side.
- You may add pistachio granules directly to the dough while rolling for extra texture and flavour.
- Fill as desired. Suggested fillings:
- Prosciutto crudo, Squacquerone cheese, Babbi Caramelised Figs, rocket
- Mortadella with pistachios
