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.
Prepare the meat broth. Remove the excess fat from the beef tenderloin, then wrap it tightly in plastic wrap. Let it rest in the refrigerator for 30 minutes. ...
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