Who said that piadina is a dish reserved for the summer? For those who can't give up, today I propose a winter version of this delight: mushrooms, pumpkin and smoked cheese are the protagonists.
Identity Card of the Recipe
- 151.5 KCal Calories per serving
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Ingrediants
- 300 gr of type 1 flour
- 160 ml of water
- 30 ml of extra virgin olive oil
- 7 gr of salt
- 5 gr of yeast for savory pies
For the stuffing
- 300 grams of pumpkin julienne
- 300 gr of champignon mushrooms
- 1 tablespoon of extra virgin olive oil
- salt to taste
- pepper to taste
- parsley to taste
- 200 gr of smoked cheese
Materials Needed
- Bowl
- Scale weighs food
- Pastry board
- Mattarella
- Sieve
- Cooking pan
Preparation
- First, prepare the filling. Clean the pumpkin, remove the seeds and internal filaments, then cut the leathery rind and extract the pulp. Grate the pumpkin to obtain a julienne; alternatively, cut the pumpkin into very small cubes.
- Clean the mushrooms, cut them into slices and collect them in a pan together with the pumpkin: season with salt and pepper, then add a tablespoon of extra virgin olive oil. Cook the vegetables for 10-15 minutes, stirring occasionally. Add fresh parsley to taste.
- Meanwhile, prepare the dough for the wraps: in a bowl, mix the type 1 flour with the yeast for pies (instant action), and the salt. In the center, pour the oil and water: mix thoroughly, first with a ladle, then with your hands, until you get a soft but not sticky dough.
Wholemeal flour gives a rustic flavor to the piadina, which lends itself to being stuffed with vegetables with a strong flavor, such as pumpkin, radicchio, mushrooms, cauliflower and spinach.
- Wrap the dough in a sheet of cling film and let it rest for about ten minutes.
