Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Simple | 4 | 60 minuti |
Ingredients
| 400 g | flour |
| 100 g | lard |
| 130 mL | warm water |
| 1 cucchiai | salt |
| 5 g | brewer's yeast |
| 320 g | strakì Sterilgarda |
| 300 g | raw ham |
| 1 | tomatoes |
| aromatic herbs | |
| 1 mazzetti | rocket |
Preparation
- To prepare the piadinas, mix the flour and salt in a bowl. Make a well in the center and add the lard and water in which you have dissolved the yeast.
- Mix the ingredients and turn the dough out onto the pastry board. Work until it is smooth and elastic.
- Cover with a cloth and let rest for about 20 minutes. Divide the dough into 4 portions.
- Flour well and roll out with a rolling pin to obtain 4 piadinas.
- Cook the piadinas one at a time, in a very hot non-stick pan without adding fat. After 2-3 minutes, turn the piadinas over and cook on the other side.
- Meanwhile, work the stracchino with the chopped aromatic herbs. Stuff the piadinas with the stracchino combined with the chopped rocket, 3 slices of tomato and the prosciutto.
Roll out the shortcrust pastry in a previously oiled round baking dish and keep it in the refrigerator until ready to use. Clean the courgettes and cut ...
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