Piadina with Fried Sardines and Burrata

Here is a recipe that blends the flavors of the sea with those of Italian dairy tradition, in this specific case the exquisite Burrata from Puglia.

Ingredients

• 500g of type 00 flour
• 200ml of lukewarm water
• 50ml of extra virgin olive oil
• 1 teaspoon of salt
• 1 teaspoon of baking soda
• 400g of fresh, gutted sardines
• Flour as needed to flour the sardines
• Oil for frying
• Salt
• 2 Burrata cheeses
• Arugula for garnishing (optional)

Preparation

1. Start by preparing the dough for the piadina. In a large bowl, mix the flour with the baking soda and salt. Make a well in the center and add the oil and lukewarm water.
2. Knead well until you get a homogeneous mixture, then cover with a damp cloth and let rest for at least 30 minutes.
3. Divide the dough into small orange-sized balls and roll them out with a rolling pin to obtain thin discs.
4. Cook the piadinas in a hot skillet for about 2 minutes per side, until they puff up and small dark spots appear.
5. Clean and wash the sardines, then lightly flour them.
6. Heat a generous amount of oil in a frying pan and fry the sardines until golden. Drain them on paper towels and season them lightly with salt.
7. Assemble the piadina by placing some fried sardines and pieces of fresh burrata on each disc.
8. Add a handful of arugula for a fresh and colorful touch, if you wish.
9. Roll up the piadina or fold it in half and serve immediately.

Trivia

The piadina is a traditional Romagnolo street food, simple and versatile, which lends itself to numerous fillings. With this combination of sardines and burrata, we create a contrast between the strong taste of fried fish and the creaminess of the burrata. Arugula also adds a slight peppery flavor that pairs well with the freshness of the remaining ingredients. This piadina is a perfect example of the Italian ability to create new dishes by pairing classic ingredients from its own cuisine.