Chef Nick Pellegrino's Piadina - WSMV News 4

Chef Nick Pellegrino's Piadina

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3 cups all purpose flour

1 teaspoon salt

4 tablespoons extra virgin olive oil

½ tablespoon baking powder

¾ cup warm water

Place the flour and salt in a mound on counter creating a well in the center.

Pour the olive oil and water into the center and using a fork begin to blend flour into liquid. Work the dough into a ball and knead for 8 minutes. Divide the dough into 8 equal pieces and shape each into a ball. On a lightly floured surface, press each ball one by one into a disk. Using a rolling pin, roll each into 8-10 inch rounds. Pre heat a heavy skillet until very hot. Brush disk with olive oil and place into pan. Brush the other side with oil and let cook for 2 minutes on each side till lightly browned. Use a fork to pop any bubbles that start to rise. Continue cooking the remaining piadina, stacking them and covering with a kitchen towel to keep warm. Fill with your choice of ingredients, fold in half and serve. Dough can be stored in fridge up to a week. Cooked piadina can be frozen up to a month, defrosted and heated up in skillet.

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