Bella Italia Foodie Adventures: Piadina con Mortadella, Mozzarella e Pomodoro
Oh, vacation memories! So we’ve spent a more or less hot and sunny week in beautiful Italy, (also experienced a couple of days freezing Autumn breeze and rain!!) where we could enjoy our meals on our apartment’s balcony, enjoying the breathtaking view, tranquility and fresh air. This piadina was one of our favourite balcony-breakfasts 🙂
Now for this one, I suggest using only the best available ingredients.
Ingredients (for 2):
2 piadina flatbread
1 fresh mozzarella ball, sliced or chopped as you prefer
mortadella or ham
1 tomato, sliced
Grab a ready to use Italian Piadina flatbread or you can also similar yourself! For 2 flat breads: dissolve a teaspoon of salt in 1/4 cup tepid water, in another bowl work 1tbs of shortening (or RAMA) into 3/4 cup of flour. Add the salty water to the flour mix and make the dough – if it is too sticky, add a little more flour. Make 2 balls from the dough and cover with plastic wrap. Let rest for about 30 minutes before rolling them out on a floured surface (I use the same recipe to make tortilla).
In a frying pan, bake one side of the piadina for about 20 seconds, then turn it (this is not a perfect piadina, but don’t you worry about that – I assure you it doesn’t matter!):
Then let’s add the filling. Starting with 1/4 of the mozzarella, your preferred choice of cold cut slices, tomato pieces and mozzarella again:
Then let’s close it and push it down well so it won’t open:
Bake – turn – bake – turn until both sides are nicely colored and crunchy:
Transfer to plates and have paper towels at hand, because the ‘extra’ mozzarella and tomato juices will be dripping. But that’s OK 🙂