Piadina with extra virgin olive oil: a simple and light recipe

piadine con olio extravergine di oliva

Piadina with extra virgin olive oil: a simple and light recipe

Olio Farchioni
4.20 from 5 votes
Genuine and tasty, fill it up to your liking!
Print Recipe
Prep Time 15 mins
Cook Time 10 mins
Waiting Time 10 mins
Total Time 35 mins
Course Main Course
Cuisine Italian
Servings 4 Servings
Calories 300 kcal

Equipment

  • Bowl
  • Pastry board
  • Rolling Pin
  • Skillet

Ingredients
 

  • 400 g All-purpose flour
  • 200 ml Warm water
  • 20 ml Extra virgin olive oil
  • to taste Salt

Instructions
 

  • Place the flour in a bowl, add water and mix with a spatula
  • Slowly add EVO oil while mixing.
  • Place the dough on a pastry board when it is compact enough.
  • Add a pinch of salt and knead with your hands until you get a smooth dough ball.
  • After letting it rest for 5 minutes, cut the loaf into 4 pieces and roll them out with a rolling pin until you have 4 thin disks.
  • Let them rest for about 5 minutes.
  • Meanwhile, heat the skillet over high heat.
  • As soon as it is hot, lay the first disc of dough in it.
  • As soon as the piadina starts to puff up, forming bubbles, turn it over and let it cook on the other side for a few moments.
  • Remove it from the pan, let it cool a bit and fill it up with your favorite filling.
piadine con olio extravergine di oliva

Today we will try “piadina”, the typical flatbread of Romagna. However, instead of using lard we will be using extra virgin olive oil because we want our piadina to be as good as the traditional version but also light and healthy.

Piadina with extra virgin olive oil: tips to get it right

Piadina does not require a lot of ingredients, but it does require a lot of attention during processing.


  • Use lukewarm water to mix the various ingredients.

  • Sift the flour to prevent lumps.

  • Add the EVO oil slowly while mixing.

  • If possible use a cast-iron skillet, which heats more evenly.

  • Do not let your piadina cook for too long: as soon as you see bubbles forming on the surface turn it over, wait a few seconds and remove it from the skillet: it will remain soft and you will be able to easily roll it or fold it after adding your filling.

 Piadina: Why are we not using lard?

 Lard undoubtedly enhances the flavor of piadina, but extra virgin oil does exactly the same, plus it is healthier and more digestible. Moreover, piadina prepared with extra virgin olive oil can also be served to vegans.

 

Not only is extra virgin olive oil not bad for us, it helps improve our health for a number of reasons:


  • The antioxidants it contains neutralize free radicals, and thus cellular aging.

  • Its “good” fats help regulate blood cholesterol levels.

  • It gives an extra touch of flavor to all foods, while being very digestible and light on your liver.

 

For our piadina we used Farchioni Extra Virgin Olive Oil. It is 100% Italian and cold-extracted from local olives harvested in the best production areas. This delicate oil, slightly fruity and very versatile, is particularly suitable for piadina.

 

 Are you ready to get to work? Read very carefully our recipe for piadina with extra virgin olive oil!

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