Homemade savor with farmhouse Ricotta cheese and piadina
Ristorante Osteria Cerina

Type of recipe: Appetizers

Preparation method:

Preparation of the savor

Boil the grape must until it has reduced by half. Peel and chop the fruit and add. Boil for at least 5 hours. The savor is ready when the juice is thick and dark (the colour of caramel). Store in a glass jars in a cellar for about 2 years.

Preparation of the piadina

Place the flour on a work surface, make a well and add the lard, water, salt and yeast. Knead to create a smooth dough. Cut into 7 small buns, cover with a damp cloth or place in a freezer bag and leave to rest for about an hour. Heat a hotplate. Roll out the buns to form discs measuring about 20cm in diameter each and place on the hotplate. Prick the piadina all over with a fork and cook for 5 minutes on each side (turning 3 times).

To serve

Cut the piadina into slices, top with small spoonfuls of cow’s milk Ricotta (½ kg for 7 people) and serve with savor in a small side bowl.

Preparation method:

Preparation of the savor

Boil the grape must until it has reduced by half. Peel and chop the fruit and add. Boil for at least 5 hours. The savor is ready when the juice is thick and dark (the colour of caramel). Store in a glass jars in a cellar for about 2 years.

Preparation of the piadina

Place the flour on a work surface, make a well and add the lard, water, salt and yeast. Knead to create a smooth dough. Cut into 7 small buns, cover with a damp cloth or place in a freezer bag and leave to rest for about an hour. Heat a hotplate. Roll out the buns to form discs measuring about 20cm in diameter each and place on the hotplate. Prick the piadina all over with a fork and cook for 5 minutes on each side (turning 3 times).

To serve

Cut the piadina into slices, top with small spoonfuls of cow’s milk Ricotta (½ kg for 7 people) and serve with savor in a small side bowl.