The piadina, a thin, flatbread originating from Romagna, Italy, is incredibly versatile. This recipe elevates the simple piadina to a delicious and satisfying meal with grilled vegetables and melted cheese, perfect for a light lunch, a quick dinner, or a tasty appetizer. We’ll explore not only the recipe itself but also answer common questions surrounding this flavorful dish.
What is a Piadina?
Before we dive into the recipe, let's clarify what a piadina is. It's a type of unleavened flatbread, similar in texture to a tortilla or crepe, but with a slightly more chewy bite. Traditionally made with flour, lard, water, and salt, it's now commonly found with variations using olive oil instead of lard. The beauty of the piadina lies in its simplicity; its subtle flavor acts as a perfect canvas for a variety of fillings.
Grilled Vegetable and Cheese Piadina Recipe
This recipe makes two piadine.
Ingredients:
- For the Piadina:
- 1 cup all-purpose flour (or a blend of all-purpose and 00 flour for a more authentic texture)
- 1/2 teaspoon salt
- 4 tablespoons extra virgin olive oil (or lard, traditionally)
- 1/2 cup lukewarm water
- For the Filling:
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 4 oz mozzarella cheese, sliced (or your preferred melting cheese)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves (optional)
Instructions:
- Prepare the Piadina Dough: In a large bowl, whisk together the flour and salt. Gradually add the olive oil and water, mixing until a soft dough forms. Knead the dough for a few minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
- Grill the Vegetables: Preheat your grill or grill pan to medium heat. Toss the zucchini, bell peppers, and red onion with 2 tablespoons of olive oil, salt, and pepper. Grill the vegetables until tender and slightly charred, about 5-7 minutes per side.
- Assemble the Piadina: Divide the dough into two equal portions. Roll each portion out into a thin circle (about 8 inches in diameter).
- Cook the Piadina: Heat a large skillet or griddle over medium heat. Cook each piadina for 2-3 minutes per side, or until lightly browned and slightly puffy.
- Fill and Serve: Spread the grilled vegetables evenly over one half of each piadina. Top with mozzarella cheese slices. Fold the other half of the piadina over the filling. Serve immediately, garnished with fresh basil leaves, if desired.
What vegetables are best for a piadina?
Almost any grilled vegetable complements a piadina beautifully! Zucchini, bell peppers (red, yellow, orange), red onion, eggplant, and mushrooms are all excellent choices. Experiment with seasonal vegetables for the best flavor. Asparagus, portobello mushrooms and even roasted cherry tomatoes work well.
Can I make a vegetarian piadina?
Absolutely! This recipe is naturally vegetarian. The cheese provides a rich flavor and creamy texture, but you can easily omit it for a vegan option, substituting with vegan cheese alternatives.
What kind of cheese is best for piadina?
Mozzarella is a classic choice for its melting ability and mild flavor, but you can experiment with various cheeses based on your preference. Provolone, fontina, or even a sharp cheddar can create a delicious twist. Consider the flavor profile of your chosen vegetables when selecting your cheese.
How do I store leftover piadine?
Leftover piadine can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. Reheat gently in a pan or toaster oven before serving.
This grilled vegetable and cheese piadina is a simple yet satisfying meal that showcases the versatility of this classic Italian flatbread. With its customizable fillings and quick preparation time, it's a perfect recipe for any occasion. Enjoy!
