Piadina Romagnola (Romagnolan Flatbread Sandwich)
This chewy, griddled flatbread that forms the frame for Emilia-Romagna's famous sandwich, which Alexia Nader described in her story The Cult of Piadina. Here, Alexia uses a classic filling of...
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Cooking tools:
- Double boiler
- Wooden cutting board
- Mixing bowl
- Sifter
- Griddle
- Rolling pin
- Plate
- Chef's knife
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Kitchen scale
- Stove
Ingredients
- 3⁄4 cup vegetable shortening or lard
- 2 cups whole milk
- 1 tsp. honey
- 8 cups tipo 00 flour
- 1 3⁄4 tsp. active dry yeast
- 1 egg, brought to room-temperature
- 1 tsp. salt
- 1 tsp. baking soda
- 10 oz. prosciutto, thinly sliced
- 2 cups fresh arugula
- 3 oz. Taleggio cheese, thinly sliced
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