SEVERAL TRADITIONAL RECIPES
THAT COMPLIMENT PIADINA
Besides serving piadina with soft cheeses, green salads,
grilled meats and sausage, lunch meats such as prosciutto,
ham or salami, piadina also goes very well with the following
traditional recipes from Romagna.
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| Photos
Compliments of R & M Piadina, RSM, Dina Molinari |
1 large savoy cabbage, cut in large chunks
2 garlic cloves, chopped
3 tablespoons of olive oil
Salt and black pepper to taste (may replace hot
pepper with pepper)
Wash cabbage and remove exterior leaves. Boil in
salted water for approximately 45 minutes or until
tender. Saute garlic in oil (do not let garlic change
color). Add cabbage, salt and pepper. Cover and
simmer for approximately 30 minutes mixing frequently.
Cabbage and hot Piadina Mia are one of the most
traditional combinations in the Romagna region.
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2 cups dry roman beans (canned beans can be substituted
for faster procedure)
1 large onion, chopped
1 large potato, diced
+ cup tomato puree or
tomato sauce (no chunks of tomato)
4 tablespoons of olive oil
4 cups water
Salt and pepper to taste (for hot spicy substitute
red hot pepper)
Soak dry beans overnight with abundant water (if
canned beans are used, drain and rinse from can).
Simmer in large pan add oil and chopped onion until
translucent. Add potato, tomato puree and water.
Salt and pepper. Simmer and stir for one hour or
until soup has thickened. Serve with hot Piadina
Mia. Hearty, hot and delicious for freezing polar
nights. |
2 medium zucchini
2 long (thin) eggplant
2 large onions
1 red pepper
1 large potato
1 yellow or orange pepper
2 red ripe tomatoes
5 tablespoons of olive oil
Salt to taste
Slice onion and place in large pan with oil. Cook
until onion is translucent. Wash and drain all vegetables,
cut in fairly large cubes and add in pan. Add salt.
Simmer for approximately one hour or until all is
thick. This is a colorful, appetizing dish that
goes very well with Piadina Mia. Serve with soft
cheeses and you have a great dinner! |
olive oil
chopped basil
fresh tomatoes
mozzarella di bufala
Other toppings could be artichoke spread, sausage,
peppers, mushrooms… the possibilities are endless.
Prepare a Piadina Mia Pizza brushing lightly with
olive oil, chopped basil, fresh tomatoes and mozzarella
di bufala. Put on BBQ until mozzarella and other
toppings are warm and melted (approximately 1-2
minutes). Serve hot. |
extra virgin olive oil
salt
fresh rosemary
For a delicious, crusty and fast "fornarina", brush
on some extra virgin olive oil, sprinkle some salt
and add a few leaves of fresh rosemary. Bake in
preheated 400Ý oven for 2 minutes and serve hot!
Can also be accompanied with luncheon meats and
cheeses.
Per una deliziosa, croccante e veloce Fornarina,
riscaldare una piadina in una teglia da forno, irrorarla
con olio d'oliva, un pizzico di sale e guarnire
con ciuffetti di rosmarino. Cuocere in forno per
qualche minuto e servire calda. Si sposa bene anche
con affettati e formaggi. Buon appetito! |
one fresh ripe tomato (not too red)
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil (cleaned, washed and chopped)
3 slices muenster or soft cheese
salt, pepper or hot pepper (optional)
1 Piadina Mia
In glass jar prepare chopped basil, olive oil and
balsamic vinegar. Stir with spoon until well blended.
Slice your tomato and have your cheese sliced and
ready. Warm a Piadina on hot griddle as usual. Remove
from griddle and lightly brush basil, oil and vinegar
mix. On half of the piadina add cheese slices and
tomato. Again brush basil mixture. Close the piadina
in half and enjoy! |
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