Piadina sfogliata (with freshcheese, zucchini and bacon!)

Pay attention: in Italy “Piada” and “piadina” are not the same!!

There are smaller and thicker ones, the one with lard and those with olive oil, the classic ones and the sfogliata ones! (that is multiple-layer dough like puff pastry!)

What’s coming off the cylinder today? just these (the ones I prefer): thin, with crunchy bubbles and extra virgin olive oil.

Fantastic!

MAKES 5 PIADINE

READY IN 1h 45 ‘

INGREDIENTS:

14 oz flour

10,5 oz milk at room temperature

¼ glass extra virgin olive oil

2 pinches salt

Flour to taste

¼ glass extra virgin olive oil

Flour to taste

Fresh spreadable cheese (I used Stuffer)

Grilled courgettes to taste

Sliced bacon to taste

STEP 1: MAKE THE DOUGH

Place flour, milk, oil and salt in a bowl (or into the mixer)

and knead to get an elastic and rather sticky dough.

STEP 2: REST

Cover the bowl with plastic wrap and let it rest for 1 hour at room temperature.

STEP 3: MAKE THE “SNAILS”

Place the dough on a lightly floured pastry board and divide it into 4 equal parts.

Sprinkle each piece with a little flour (both above and below) and using a rolling pin roll them out very thinly (I have rolled out circles of approx. 25 cm in diameter),

then brush them with oil

wrap them around themselves tightly

and finally twist the rolls obtained as if to shape a snail.

STEP 4: REST

Let the snails rest covered with a clean kitchen towel for 20-30 minutes.

STEP 5: ROLL PIADINE OUT

Put a thin layer of flour on the work surface, then roll out each snail with a rolling pin to get a circle of about 25 cm in diameter.

STEP 6: COOK

Heat a non-stick pan.

Add piadina and cook it on the stove for 1-2 minutes per side.

STEP 7: STUFF AND SERVE

Spread a generous layer of spreadable cheese on the piadina, cover with grilled courgettes and slices of bacon. Roll up and enjoy a fantastic piadina sfogliata!