A quick flatbread recipe from the Emilia-Romagna region of Italy. From GialloZafferano, Italy’s #1 food website. Find this and many more recipes on the Giallozafferano App in English itunes.apple.com *** Hi GialloZafferano viewers. Today we’ll leap over to Emilia Romagna to make Piadina. The Piadina is a traditional flatbread from the region and can be used as a substitute for bread. This flatbread is made of flour, lard, and milk or water. According to the Romagnola recipe, the bread can be cooked on a cast iron pan or on heated terracotta plates. Then it can be filled with cheeses, meats or vegetables. Let’s see what we’ll need: • 4 cups of flour • 1/3 of a cup of lard which you can substitute with an equal amount of oil • 6 and ½ oz of milk or water • Just under a half tbsp of salt • Half a tsp of baking soda Let’s make our piadine. Begin by putting the flour into a large bowl. Create an indentation into which you can put the lard, the salt and the baking soda. Now add the milk which should be at room temperature. You can also use water at this point, or a mixture of the two. Add it a little at a time, and work it all together. When all the ingredients have come together, you can knead the dough on a worktop. Here’s the dough ready to be kneaded out on the worktop until it’s smooth. Once it’s properly kneaded, let it rest in a bowl covered with plastic wrap in a cool place for at least a half an hour. Once your dough has rested take it and divide it into four equal …
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A pretty yellow mimosa cake to celebrate the women in your life… happy March 8th from Sonia! Find this and many more recipes on the Giallozafferano App in English itunes.apple.com *** Hi GialloZafferano viewers and welcome to our kitchen. Today we’ll be preparing a soft and creamy dessert: the Mimosa cake. This is a cake that’s usually prepared for Women’s’ day — the 8th of March and its name comes from the crumbled sponge cake on the top that looks like mimosa flowers. Let’s see what we’ll need: For two 8 ½-inch (22 cm) round sponge cakes: • Just over 1 cup (220 g) of sugar • 4 whole eggs • 8 egg yolks • 1/3 cup (40 g) of potato starch • 1 ½ cups (200 g) of flour For the soaking syrup • ¼ cup (50 g) of sugar • just under ½ cup (100 ml) of water • 3 ½ tbsp (50 ml) of liqueur – normally an orange liqueur For the sweetened cream • less than 1 cup (200 ml) of heavy cream • 2 ½ tbsp (20 g) of powdered sugar For the custard • 1 ¼ cups (300 ml) of heavy cream • 1 ¼ cups (300 ml) of whole milk • 8 egg yolks • just under ½ cup (55 g) of flour • 1 cup (200 g) of sugar • ½ vanilla pod Let’s begin by making our 8 ½-inch cake bases: I’m putting all of the ingredients into the mixer at one time; you should halve the ingredients and make the 2 sponge cakes separately. Here I have the 4 eggs and the sugar in the mixer. Let it run for at least 10 minutes and when the mixture is aerated and firm, add the egg yolks and let the mixer run at high speed for another 5 minutes. Here’s our …
