Recipes · Italian · Bread
Piadina Romagnola
One serving has 639 kcal and 21 g protein, and at least a fifth of a woman's daily need of thiamin (84%), selenium (77%), riboflavin (55%), niacin (48%), folate (45%) and manganese (37%). Ready in 50 minutes.
- Preparation: 40 min
- Cooking: 10 min
- Makes: 1 serving (226 g)
- Difficulty: Medium
- Contains: dairy, gluten, pork
Ingredients
- 90 g Flour, all-purpose
- 15 g Lard
- 0.8 g Salt
- 45 g Water
- 35 g Ham, dry-cured
- 30 g Cream cheese
- 10 g Arugula, raw
Method
- Mix the flour, lard and salt with your fingertips until crumbly, then work in the water to form a smooth, firm dough; knead 5 minutes.
- Cover and rest the dough for 30 minutes, then roll it out into a thin round about 22 cm across.
- Cook the round in a dry, hot pan (or on a griddle) over medium heat for 2 minutes a side, until it bubbles and picks up light brown spots.
- While still warm, split the piadina open and fill with the sliced prosciutto, the soft cheese (a stand-in for squacquerone) and the arugula.
- Fold in half and serve immediately while the bread is warm and pliable.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 639 kcal | 30% |
| Carbohydrates | 70.8 g | |
| Water | 100 mL | |
| Fiber | 2.6 g | 9% |
| Protein | 21.1 g | 44% |
| Tryptophan | 0.25 g | |
| Threonine | 0.76 g | |
| Isoleucine | 0.85 g | |
| Leucine | 1.6 g | |
| Lysine | 1.2 g | |
| Methionine | 0.48 g | |
| Cystine | 0.36 g | |
| Phenylalanine | 0.98 g | |
| Tyrosine | 0.69 g | |
| Valine | 0.91 g | |
| Histidine | 0.61 g | |
| Fat | 29.2 g | |
| Monounsaturated | 10.9 g | |
| Polyunsaturated | 2.9 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.5 g | |
| Saturated | 13.1 g | |
| Trans-Fats | 0.35 g | |
| Cholesterol | 69 mg | |
| Calcium | 63.6 mg | 6% |
| Copper | 0.19 mg | 21% |
| Iron | 4.8 mg | 26% |
| Magnesium | 36.4 mg | 12% |
| Manganese | 0.67 mg | 37% |
| Phosphorus | 246 mg | 35% |
| Potassium | 351 mg | 7% |
| Selenium | 42.2 µg | 77% |
| Sodium | 1,354 mg | |
| Zinc | 1.8 mg | 23% |
| Thiamin (vitamin B1) | 0.92 mg | 84% |
| Riboflavin (vitamin B2) | 0.61 mg | 55% |
| Niacin (vitamin B3) | 6.7 mg | 48% |
| Pantothenic acid (vitamin B5) | 0.73 mg | 15% |
| Pyridoxine (vitamin B6) | 0.21 mg | 16% |
| Folate (vitamin B9) | 179 µg | 45% |
| Cobalamin (vitamin B12) | 0.37 µg | 15% |
| Choline | 54 mg | 13% |
| Vitamin A | 104 µg | 15% |
| Vitamin C | 1.5 mg | 2% |
| Vitamin D (D2 + D3) | 28.3 IU | 5% |
| Vitamin E | 0.7 mg | 5% |
| Vitamin K | 11.8 µg | 13% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.8 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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