Piadina is a traditional Italian flatbread that is cooked on a griddle and finished in the oven.
Italian Biscuits and Gravy
- 4 1/2 cups cake flour (plus more for dusting)
- 1 tablespoon baking soda
- 1 teaspoon salt
- 2/3 cup lard or butter (cut into cubes)
- 1 cup ice water
For the Gravy:
- 1 pound spicy Italian sausage (removed from casing)
- 1 1/2 cups milk
- 2 tablespoons all-purpose flour
- 4 slices prosciutto (cut into thin ribbons)
- 1 teaspoon salt
- pinch nutmeg (freshly grated)
- Combine the flour, baking soda, and salt in a food processor and pulse to combine. Scatter the pieces of lard over the flour and pulse just until incorporated. With the motor running, add the water and process just until the dough begins to clump together.
- Turn the dough out onto a floured surface and roll to 1/4-inch to 1/2-inch thick.
- Heat griddle to medium heat.
- Cut the dough into 3-inch rounds.
- Working in batches, place the rounds on the griddle and cook until light golden brown on the first side, about 1 to 2 minutes. Turn and repeat on the other side.
- For the Sausage Gravy: In a sauté pan over medium heat, slowly cook the sausage, allowing the sausage to render all of its fat. Cook, crumbling with a wooden spoon, until sausage is crisp and dark brown, about 10-15 minutes.
- Warm milk in a small saucepot or in the microwave.
- Add the flour and, using a wooden spoon, stir vigorously. Slowly add the milk, stirring continuously to prevent clumping, and stir in the prosciutto. Bring sauce to a boil and cook until sauce has thickened and reduced slightly, then remove from heat. Season with salt and nutmeg. Serve the sausage gravy over the piadina.
1. Cake flour is better in this recipe than all-purpose flour because it is ground finer.
2. For easier cleanup, you can make the biscuits in a cast iron skillet, and then cook the gravy in the skillet as well.