Amarcord: Piadine

makes 8

3 1/2 cups All Purpose Flour (about 500 grams)

7 tablespoons lard or olive oil

1 teaspoon kosher salt

1/4 teaspoon honey

1/2 teaspoon baking soda

1 cup warm water

If using an electric mixer or food processor, attach dough hook/paddle. If by hand, just add ingredients in a mixing bowl, as directed, and stir/whisk.

Add flour, salt and baking soda and pulse to mix. Add lard and honey and mix at low speed until all ingredients are combined. Then, gradually add water (and I mean slowly) until the dough ball forms. You don't want the dough too moist, just a nice firm dough - not gooey. Remove dough and continue kneading by hand for about 3 minutes. Then return to bowl, cover, and let rest for 30 minutes.

Traditionally, the Piadine are cooked on something called a testo, similar to the Mexican comal. If you have a comal, use that. Otherwise, a large skillet or griddle will work. You can also cook them on an outdoor grill. Whichever way you choose, heat it now.

Divide the dough into eight equal-sized balls. One at a time, roll the balls into a thin pancake - about 8-inches in diameter. Getting a perfect circle takes practice. Feel free to cheat using a plate or a pizza cutter or just go rustic and do the best you can!

Place one at a time on the cooking surface. If it starts to puff up or get bubbles, use a fork or spatula to punch it down. Depending on your heat source, it could take 1 to 4 minutes per side. When it starts getting some nice char or color, flip it.

Remove from heat, insert your fillings, fold over, and eat! If not eating right away, put in pre-heated oven at 225*. Remember piadine should be eaten as soon as they're made.

Found at: http://chef-du-cinema.blogspot.com/2011/04/tv-bites-amarcord.html

All original content © Copyright 2010-11 by Ron Deutsch. Permission required for any republishing.