Mancunian Piadine Do It Yourself

The problem of making dinner, for someone like me who loves food and, it goes without saying, also cooking it, had never presented until a couple of weeks ago.Everything changed when I found myself having to cook for me and my hungry boyfriend, a young man with a lion's appetite and deep aversion to vegetables.The amount of food to be done then, was the first real dilemma, who knew that a 130gm can of peas divided in two becomes almost invisiblel when it's on a plate?After several meals of meat and fish frozen/precooked we had an epiphany, we will prepare piadine with wurstels!Now I need to write another root note for those people that like me find themselves in the UK without experience of shopping at the supermarket, if you'll look in the refrigerators tou won't find them , no, not even close to those sausages that look so much like their German cousins​​. You will find them in the aisle of canned food, here they are called hot dogs and are generally contained in glass jars or tin and stored in the " brine" .

This "brine" , which puzzled me so much when I bought them, is nothing but salted water(salamoia), very little salty, so that the hot dogs are good and if you'll follow my super simple steps you'll manage to bring on the table a dinner worthy of the best Italian piadinaro!To prepare my piadine the steps are simple and almost purely random, unfortunately I still haven't bought a kitchen scale so "more or less" doses are my quotidianity.The ingredients for two piaidne are:

•     200g flour (about 8 heaping tablespoons)

•     salt as needed ,

•     a tablespoon of olive oil,

•     lukewarm wateras needed

•     a pinch of baking powder* (if you want to use it) .

* The yeast I've used is not for cakes course, in Italy at home I only had the one with vanilla so I would not have used it ​​.First I put together in a bowl the flour, salt, baking powder and the tip of the olive oil.

Then I slowly mixed everything together and added some lukewarm water until the dough reaches the consistency of a ball that can be easily detached from the bowl and does not stick to your fingers.

I then divided my dough into two loaves and I rolled them out, there's no need for precision, if you have a rolling pin (I'm envying you!) you can create some nice looking discs of about 2/3mm height, but if you don't have it you can enlarge the dough with your hands, trying not to roll it out more in some areas than in others .You should get two circles of about 20cm in diameter.

At this point, heat a frying pan and when it is very hot put inside the first piadina, within 3 minutes you can flip it over and cook the other side.You should see the typical round signs of a cooked piadina.

I laid then on my piada, that was on the pan, a few slices of brie, after having made it melt for a minute I moved my cooked piadina on a dish and I put in the wurstel, that I made ​​previously simmer in the pot because I feared they could be too salty, and ketchup.Et voila with side of crisp, in about twenty minutes I served my hungry boyfriend and I brought little taste of home in Manchester . 

Of course, this experiment will be repeated, and to tell the truth I have already been recommended the filling for the next piade, sausages and mushrooms. :)