YIELDS

6 Servings

PREP TIME

30 mins

COOK TIME

10 mins

TOTAL TIME

40 mins

Mortadella, Bocconcini & Semi-Dried Tomato Piadinas

Ingredients

300gm D’Orsogna Mortadella, sliced 5mm thick
500gm plain flour
75gm lard, diced
250ml milk
1.5 tsp baking powder
2 tsp salt
150gm bocconcini, torn into pieces
250gm semi dried tomatoes
100gm rocket leaves

Method

Piadinas are a traditional Italian flatbread from the Emilia-Romagna region. They aren’t hard to make at home, but if you were pressed for time, a good quality flatbread from the supermarket heated in the oven for a few minutes would make a great substitute.

1

Mix together the flour, lard, baking powder, salt and milk to form a soft dough.

2

Knead on a floured surface until it is smooth and elastic.

3

Wrap in plastic wrap and rest for 30 minutes.

4

Cut the dough into 6 equal sized pieces and form into balls.

5

Roll each ball with a rolling pin into a circle 2mm thick and 30cm round.

6

Fry each round in a large, heavy based frypan over a medium high heat for about 2 minutes on each side.

7

Lay slices of D'Orsogna Mortadella, pieces of bocconcini, semi-dried tomato halves and rocket on one half of each of the piadinas and fold over to form a semi-circle.

TIP: We like to cut each piadina in half so you can see the fillings and eat them a bit easier

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