Name: Piadine con Broccoli di Rape
Yield: Makes 8 piadine
Ingredients: 3 1/2 cups unbleached all-purpose flour; 1 teaspoon salt; 1/2 teaspoon baking powder; 1 cup warm water; 1/4 cup olive oil; 2 pounds broccoli rabe; 2 large garlic cloves; 3 tablespoons olive oil; a pinch dried red pepper flakes; coarse salt to taste

(Emilia-Romagna Flatbread with Broccoli Rabe)

A piadina is baked on a griddle, folded in half, and filled. In Emilia-Romagna, the fillings might include sautéed greens; cold meats such as prosciutto or salami; and semisoft or soft cheeses such as Fontina Valle d'Aosta. Piadine are usually eaten like sandwiches but can be cut into small wedges to serve as a first course.

Recipe notes

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