Tricolor piadina and Grana Padano Riserva
| Difficulty
Medium
|
Preparation  90 min
|
Servings for
6 per.
|
lactose free
Ingredients
500 g of flour 00
125 g lard
170 g of water at room temperature
15g salt
1.5 teaspoons baking soda
2 zucchini
1 sprig of mint
200 g of speck
100 g Grana Padano Riserva
Preparation
Combine the flour, salt, lard and baking soda in a bowl.
Knead by adding the water and once ready, transfer the mixture to the work surface and continue kneading until you obtain a homogeneous mixture. Form a ball, wrap in plastic wrap and let it rest in the refrigerator for 30 minutes.
After the rest time, divide the ball into 6 equal balls.
Four the base on which you are going to roll out the balls with a rolling pin until they reach a thickness of 2-3 mm.
Cook the rolls on a hot plate, turning constantly to obtain uniform cooking until golden brown.
Once cooked, fill them with grilled zucchini, Grana Padano petals and some mint leaves.
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