The piadina represents the symbol of Romagna: the quick street food that goes with the cold cuts and cheeses of the area, but also with more elaborate dishes. The piada or piadina, depending on the area, can be “stila” thin or thick and have more or less rich ingredients inside the dough. Although it was born with flour, water, salt and lard, with the evolution of cooking this recipe has also been renewed, meeting the various eating styles. Here the piadina becomes the subject of a single, balanced and healthy dish.
Hence, the vegan version, the whole wheat version, and the seed-enriched version are born. My proposal today stems from the study of these new products, which not only color the dough but also bring important flavor and nutritional values.
Ingredients
Base
- 800g Hemp Green Mix Flour
- 200g Flour 0
- 70g olive oil
- 18g salt
- Half a liter of water
- 5\10g baking soda or baking powder
Procedure:
Knead all ingredients, if needed increase the amount of liquid, make 120\150 g balls and let rest in the refrigerator for at least one hour.
Cream of Chickpea and Eggplant with Thyme
- Eggplant
- 1 clove of garlic
- Thyme
- 200 g. of chickpeas
- 1 shallot
- Extra virgin olive oil
- 1 clove of garlic
- 1 sprig of thyme
- Sesame seeds
Procedure:
Make a base with shallot garlic rosemary, add oil and sauté, pour in previously soaked and boiled chickpeas, cover with chickpea cooking water or vegetable broth and cook. Season with salt, pepper mash, keep warm.
Cut eggplant into small cubes, saute quickly in pan with oil garlic and thyme.
Roll out piada, cut out 6 cm diameter disks, bake, then stuff with chickpea cream and eggplant, sprinkle with a few sesame seeds.
Squaccherone Foam
- 300g squaccherone
- 250g cream
- salt and pepper
Procedure:
Mix squaccherone with cream, pass through mixer, strain and fill a siphon, let stand overnight then use.
Thanks to Cristina Lunardini for the recipe.
