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A piadina is an Italian flatbread from Romagna, which is filled with seasonal ingredients. A classic combination of fillings would be something along the lines of prosciutto, mozzarella, tomato and basil. That works for the summer of course, when tomatoes are at their best, but for the rest of the year, anything goes.

I’ve used a combination of ingredients I had to hand already, so there’s ricotta, some coppa, rocket and thinly sliced fennel which is quick-pickled. Basically, you want a meat-cheese-leaf combination, then something herby or piquant to really bring it to life.

  • Piadina dough

  • 500g of plain flour, white
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 tbsp of olive oil
  • Filling

  • ricotta
  • coppa
  • rocket
  • pickled fennel
Mix the flour, baking powder and salt. Add water until the dough comes together – it will be soft and just a little sticky (take care not to add too much water). Add the olive oil, then knead until smooth. This will take at least 5 minutes
Leave to rest in a lightly oiled bowl, covered for 20 minutes, then cut into 6 pieces and roll out as thinly as you can, roughly into a circle shape
Prick the piadina with a fork, then cook in a dry frying pan for a few minutes on each side
Spread the ricotta on half of each flatbread and top with the rocket, coppa and pieces of pickled fennel
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