Italian · Dinner
Mortadella and Cheese Flatbread
Piadina Mortadella e Stracchino
A Bologna market-style piadina of warm griddled flatbread folded around thinly sliced mortadella and creamy stracchino cheese, sometimes spiked with a smear of pistachio cream — the simplest combo and one of the most loved.
$
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
520Calories
21gProtein
28gFat
45gCarbs
1gSugar
2gFiber
780mgSodium
45mgChol
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Instructions
1
Prep
Combine 240g flour, 0.5 tsp salt, and 0.25 tsp baking powder. Rub in 40g lard or stir in oil. Pour in 120ml warm water, knead 3 minutes until smooth. Divide dough in half, wrap each portion and rest 10 minutes. Toast 20g pistachios lightly, roughly chop. Slice 120g mortadella thinly.
2
Heat
Place a heavy dry skillet over medium-high heat for 2 minutes until hot. Working with one portion at a time, roll dough on floured board into a thin 22cm round, 2mm thick.
3
Char
Lay dough onto hot pan, cook 90 seconds over medium-high heat until brown spots appear and surface bubbles. Flip, cook 60 seconds on second side until pliable but lightly spotted. Repeat with second dough portion.
4
Build
Transfer first warm piadina to a board. Spread 60g stracchino over half, leaving 1cm border. Lay half the mortadella slices in soft folds over cheese. Scatter half the pistachios on top, grind coarse black pepper over. Fold empty half over filling, cut diagonally in half and set aside. Repeat with second piadina, remaining stracchino, mortadella, and pistachios.
5
Wrap and plate
Serve all piadina immediately while warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz) plain flour
- 40g (1.4 oz) lard or olive oil
- 120ml (1/2 cup) warm water
- 0.5 tsp fine sea salt
- 0.25 tsp baking powder
- 120g (4.2 oz) mortadella
- 120g (4.2 oz) stracchino cheese
- 20g (0.7 oz) shelled pistachios
- Pinch black pepper