Piadini recipe

  • Serves 6 (Makes 6)
  • 10 mins to prepare and 10 mins to cook, plus resting
  • 144 calories / serving
  • Healthy
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Try your hand at bread-making with this classic Italian recipe. Dating back to Ancient Rome, these flatbreads have a flaky texture and are traditionally eaten cold with savoury fillings. Cover them with creamy ricotta, sun-dried tomatoes and basil for a hearty snack or light lunch.

  1. Sift the flour and 1/4 tsp salt into a bowl. Make a well and work in the oil and 65ml (2 1/2fl oz) water to form a soft dough. Knead on a floured surface until smooth. Wrap in clingfilm and leave to rest for 30 minutes.
  2. Divide the dough into 6 and roll out each piece to a 12cm (5in) disc. Heat a griddle pan until hot and cook the discs for 1-2 minutes on each side, until charred and puffed up; cool.
  3. Top the discs with the ricotta, sun-dried tomatoes and basil leaves; season. Fold over to eat.

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  • Ingredients

  • 125g (4oz) plain flour, plus extra for dusting
  • 1 tbsp olive oil
  • 1/2 x 250g tub ricotta
  • 1/2 x 285g jar sun-dried tomatoes, chopped
  • fresh basil, to serve
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  • Energy 605kj 144kcal 7%
  • Fat 5.9g 8%
  • Saturates 2.5g 13%
  • Sugars 1.5g 2%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 18.9g Protein 4.5g Fibre 1.9g

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