Yields6 ServingsPrep Time30 minsCook Time10 minsTotal Time40 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

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

Directions

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
Mortadella, Bocconcini & Semi-Dried Tomato Piadinas
IngredientsDirections