Located in the north of Italy, Emilia-Romagna is a collection of provinces, the southern border of which is shared with San Marino and Le Marche. Dad emigrated from San Marino, Mom’s family from Le Marche. Pieda, today’s recipe, originated in Romagna but it came to our dinner table via San Marino. It is a simple flatbread, similar to pita or tortillas, and, when folded in half, can be filled with lunch meat, cheese, or a variety of greens. My family’s favorite was Swiss chard that had been blanched before being sautéed with a little sliced onion in garlic-flavored extra virgin olive oil . (See Mom’s way of cooking Vegetables.) No matter how you choose to fill them, pieda are best when served immediately after cooking.
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makes 6 – 8 pieces
total time: approx. 50 minutes (includes 30 minutes rest)
- 3 cup flour
- 1/3 cup Crisco
- 1 tsp baking powder
- 1 cup milk
- Place all ingredients in food processor and mix until a ball of dough forms. Cover with plastic wrap and refrigerate for 30 minutes.
- Remove a small amount of dough and, using a rolling-pin, roll it out until it is about 6 inches in diameter and no less than 1/8 inch thick.
- Cook in a hot, non-stick frying pan over medium-high heat. It should only take a few minutes per side. Use a fork to prick any bubbles that may form during cooking. A side is done when it is mottled with brown spots of varying sizes.
- Place cooked pieda on a warmed dish in a warm oven until all are finished. Serve immediately.
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