Tag: Piadina

Because the piadina makes bubbles – Gordon Ramsay’s version

Carbonara when it was invented

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Why does the piadina make bubbles? This seemingly simple question hides behind it a world of culinary chemistry and tradition that has its roots in the history of Italian food and wine. There piadinaa symbolic dish of Romagna, is loved for its versatility and its unique flavour, but they are precisely the bubbles which form during cooking to give it that characteristic texture that we appreciate so much. Understanding the reason for this phenomenon is not just a curiosity for cooking enthusiasts, but is essential for anyone who wants to master the art of preparing this food, guaranteeing the perfect result every time.

Because the piadina makes bubbles

The formation of bubbles in the piadina during cooking is a phenomenon that can be explained through food chemistry and a little physics. When the piadina is placed on the hot plate, the water present in the dough begins to heat up, turning into steam. This steam, trying to escape, pushes the dough upwards, thus creating the characteristic bubbles.

Another key factor is the presence of bicarbonate or chemical yeast in the dough, ingredients which, reacting under the action of heat, produce further gas, contributing to the formation of bubbles. It is interesting to note how the Romagna culinary tradition has been able to exploit these chemical reactions to obtain a piadina with an unmistakable taste and consistency.

There quality of the flour used and the relationship between the ingredients they are equally crucial. A flour with a good gluten content favors the elasticity of the dough, allowing the bubbles to expand without breaking, thus keeping the piadina soft and crunchy at the same time.

For those interested in trying their hand at preparing this dish, here is a detailed recipe: Flaky Piadina – Recipe.

In short, the formation of bubbles in the piadina is not only a pleasant visual effect, but is evidence of a perfect harmony between chemistry, physics and culinary tradition. As we have seen, obtaining the perfect piadina requires attention and care in the choice of ingredients and their processing, but the final result is undoubtedly worthy of the effort.

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Piadina rolls with salmon – Gordon Ramsay’s version

piadina-rolls-with-salmon

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piadina-rolls-with-salmon

THE piadina rolls with salmon and robiola I’m a appetizer or finger food tasty and easy to prepare. The piadina, smoked salmon and robiola are ingredients that go perfectly together, creating a harmonious and balanced taste.

The preparation of these rolls is a lot simple and fast. Just a few ingredients and a handful of minutes are enough to obtain a truly delicious result.

The piadina rolls with salmon and robiola are perfect for an aperitif or a buffet, but can also be enjoyed as a second course or snack. They are a great idea for amaze your guests with an original and tasty dish.

Here are some tips for preparing perfect piadina rolls with salmon and robiola:

  • Use a fresh, soft piadina.
  • Cut the salmon into thin slices, so that it rolls up easily.
  • Distribute the robiola cream evenly over the entire surface of the piadina.
  • Add the salmon slices and the rocket.
  • Roll up the wraps delicately, starting from the short side.
  • Wrap the rolls in cling film and place them in the refrigerator for at least 30 minutes.
  • Cut the rolls into slices about 2 cm thick and serve.

piadina-rolls-with-salmon
piadina-rolls-with-salmon

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Piadina baskets, the recipe to try – Gordon Ramsay’s version

Piadina baskets, the recipe to try

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If there’s one food that I always keep ready for a last minute aperitif or starter, it’s piadine! Today we prepare some piadina baskets in two versions, one tastier than the other!

I love eating piadina for lunch or dinner but I love turning them into delicious finger food even more! Do you want some examples?

  • Mini tacos: with a unique delicacy, with avocado, vegetables, corn and cheese, they are ideal for an aperitif with friends. Perfect if you have vegetarian but also vegan friends, just make them without cheese!
  • Piadina cones: these are also really super tasty and perfect to customize in a thousand ways. In this recipe I prepared them with speck and Brie which go together perfectly!

Here, but let’s get to today’s recipe, piadina baskets in 2 versions: vegetarian and with cured meats! They can be prepared in an instant, put in the oven for 7 minutes and then filled as desired!

How to make piadina baskets

There are only two fundamental recommendations to avoid problems in preparation:

  1. Choose the ROLLABLE wraps: only with those can you obtain baskets of uniform piadinas without breakages. They are easily found in all supermarkets and there are many brands! Just look for the word “rollable” on the package and you’re done!
  2. Be quick: once taken out of the package, quickly cut out the circles and form the piadina baskets. This is important because the piadina must be elastic and soft to take the shape of the basket. If you are quick there will be no problems, you will get perfect baskets without giving the piadina time to dry.

If you keep these two tips in mind you won’t be able to go wrong, you will bring quick, delicious and excellent piadina baskets to the table!

PS: vegetarian friends, the version with stracchino, rocket and walnuts will win you over! And believe me, with a drizzle of honey on top they are truly incredible!

Dear piadina lovers, here we leave you with some other perfect ideas for you. But now… into the kitchen!

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