Ristorante “Da Elena”
Ingredients and quantities

Quantities for 6 people approx.:

For the chard filling

  • 250g chard
  • 200g spinach
  • 100g onion  
  • extra-virgin olive oil

For the pumpkin and potato filling

  • 200g pumpkin
  • 200g potatoes
  • extra-virgin olive oil
  • 2 cloves garlic, chopped
  • grated Parmesan cheese

For the dough

  • 1kg flour
  • 1 tablespoon lard
  • 1 large pinch yeast
  • 1 pinch bicarbonate of soda
  • 1 glass of warm water, enough to make the dough soft and smooth
Accompanying wines:
Romagna DOC Sangiovese Superiore

Chard and pumpkin and potato flatbreads

Fresh homemade dough

Type of recipe: Appetizers

Click on the photos to enlarge

Preparation method:

For the chard filling: boil the spinach and chard in plenty of water. In the meantime, place a few drops of extra-virgin olive oil in a pan and cook the onion until brown, adding a glass of water, salt and pepper. When the spinach and chard are cooked and lukewarm, chop and add to the onion. Mix together and season with salt and pepper to taste.

For the pumpkin and potato filling: in separate pans boil the pumpkin and potatoes. When cooked, drain and allow to cool until lukewarm then mash both the pumpkin and the potatoes with a potato masher. Place the olive oil and 2 chopped cloves of garlic in a frying pan and add the mixture along with grated Parmesan cheese to obtain a uniform mixture

For the dough: prepare the dough (which is the same as for piadina) by putting the flour on a pastry board making a well in the centre. Add all the ingredients. Knead and allow to rest for an hour under a dishcloth in a cool place. Roll out until fairly thin and use a plate to cut out . . . >>>

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