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 (vegetable shortening)
- 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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I’ve not heard of these. They really are similar to a tortilla. Love the idea of Swiss chard filling – we always grow a bunch every summer (it makes a great ravioli filling, as I’m sure you know) and I’m always looking for new ways to use it. Thanks!
You’re very welcome. John. Pieda is really like a tortilla. The mother of one of Sis’s friends made tortillas and would send some to Dad because he loved them so. Pieda is great to have at the dinner table in place of bread and I’ve often used it for lunchtime sandwiches.
Chard was Mom’s favorite vegetable. She even commandeered a patch of Grandpa’s garden so that she could have some. If you’re interested, check out our family recipe for cacioni, a hand pie stuffed with swiss chard and, sometimes, spinach. It’s just another way to prepare chard and, in my book, you can never have too many.
Thanks, again, for your comments and support.
Love this John! I grew up on swiss chard too. This is a perfect little envelope for it too 🙂
These are a great little substitute for bread, Judy, and very easy to make. When I prepare chard without pieda, I can’t help but feel something is missing. 🙂
Oh wow – this looks so good! what is crisco? Some sort of fat or shortening or is it oil?
Sorry, Tanya. I need to change the post. Crisco is a brand of vegetable shortening. This time of year, with so much verdura available. Mom made pieda for many of our meals.
Aha – I’m going to make these for sure! I’m busy now reading your other posts when I really should be doing other things. But this is much more fun!
I should be in bed … and I’m going there now. Buona notte!
Thanks, Tanya. You’ve got me going back to these posts and I realize I need to re-write them. Once I get caught up with current posts … 🙂
I love anything with flour. What a fun recipe and one that is totally new to me. It is always so fascinating how every culture has its own take on something. Tortillas, flatbread, rice paper, ma’aneesh-you get the picture. Can’t wait to try this and how great it is to keep this history alive.
Thanks, Abbe. Flatbreads play a role in so many cultures, this one just happens to be ours. These are quite simple to make and Mom made them often this time of year. She usually served them when Swiss chard was served for dinner. I loved the combination then and make them for myself now. 🙂