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for cooking piadina here we have the traditional earthenware cooking tool called testo, nowadays
is used this cast iron pan. After leavening we take the ball of dough then we will split
this ball into many other little balls, as small as a golf ball, then we will press them
for making piadina, now we shape piadina, these are the balls, the smaller will be the
balls the easier will be to cook piadina, we can use at first the traditional rolling
pin you press and shape piadina, this is the fisrst way for making piadina, the second
way for making piadina is to use a cover, you press using your hands until you have
a disk for piadina, it is not as thin as using a rolling pin, now we cook piadina, we put
it on the testo we make a cross if you want, it is not necessary, but traditionally was
made for cutting after cooking, pinch all over piadina with a fork, as you can see it
cooks very quickly, about 1 2 minutes when you see the first bubbles you can turn up
to down as you can see it cooks very quickly it must be just a little brown on the top
now piadina is quite ready when see it is not all brown but the bubbles browning it
is ready, if you want it to freeze donìt cook it too much as you must cook again when
you take from the freezer