Zucchini Piadinas

Zucchini piadina is a tasty and slightly lighter variant of the classic piadina romagnola. Here’s the recipe to prepare zucchini piadinas.

Ingredients

• 2 medium zucchinis
• 200 g of all-purpose flour
• 50 ml of warm water
• 1 pinch of salt
• 2 tablespoons of extra virgin olive oil
• 1/2 teaspoon of baking soda (optional)

Preparation

1. Start by grating the zucchinis with a coarse grater. Put the grated zucchinis in a colander, add a pinch of salt and let rest for about 10 minutes to release their water content.
2. Squeeze the zucchinis well to remove the excess water.
3. In a bowl, mix the flour with the baking soda (if you choose to use it) and a pinch of salt.
4. Add the grated zucchinis, oil and start kneading, gradually adding the warm water until you have a smooth and fairly soft dough.
5. Let the dough rest covered with a cloth for about 30 minutes.
6. Divide the dough into balls that you will roll out with a rolling pin on a lightly floured surface, until you get thin discs.
7. Cook the piadinas in a well-heated pan for about 2 minutes per side or until they are golden and slightly crispy.
8. Serve the piadinas warm accompanied by cured ham, fresh cheese, arugula or other ingredients of your choice.

Trivia

Piadinas can be customized with an endless variety of fillings. Respecting the Italian tradition, you might spread some stracchino or squacquerone cheese and add arugula and Parma ham for a fresh and salty flavor contrast. The piadina has ancient origins, it was peasant food of field workers and today it is considered a symbol of Romagna cuisine, increasingly appreciated throughout Italy and the world.