Homemade Pumpkin Piadine by @laricettaveg

30 min

4 servings

🎃

140 g

Pumpkin puree

💧

100 ml

Water

🫒

1 tbsp

Extra virgin olive oil

🧂

Salt

🌾

300 g

00 flour

0.5 tsp

Instant yeast for piadine

  1. Combine
    • Pumpkin puree
    • Water
    • Extra virgin olive oil

    Combine the pumpkin puree with the water, olive oil and salt in a bowl.

  2. Mix
    • 00 flour
    • Instant yeast for piadine or savory cakes

    Mix well, then add the flour and yeast, kneading first with a fork and then by hand.

  3. Add
    • 00 flour

    If the dough stays sticky, do not add more flour, let it rest for 15 minutes first; add a little flour only after resting if it is still sticky.

  4. Form

    Form 4 or 5 balls and let them rest for about ten minutes.

  5. Roll
    • 00 flour

    Roll out one ball at a time using a little flour; if the dough shrinks back, let it rest a few more minutes.

  6. Cook

    Cook the piadine in a very hot pan, stacking them as you go and covering with a kitchen towel.

Homemade Pumpkin Piadine by @laricettaveg

30 min

4 servings

🎃

140 g

Pumpkin puree

💧

100 ml

Water

🫒

1 tbsp

Extra virgin olive oil

🧂

Salt

🌾

300 g

00 flour

0.5 tsp

Instant yeast for piadine

Preparation Steps

  1. Step 1/6

    Combine the pumpkin puree with the water, olive oil and salt in a bowl.

    🎃Pumpkin puree
    💧Water
    🫒Extra virgin olive oil
    🧂Salt
    🥣Bowl

  2. Step 2/6

    Mix well, then add the flour and yeast, kneading first with a fork and then by hand.

    🌾00 flour
    Instant yeast for piadine or savory cakes
    🥣Bowl
    🍴Fork

  3. Step 3/6

    If the dough stays sticky, do not add more flour, let it rest for 15 minutes first; add a little flour only after resting if it is still sticky.

    🌾00 flour
    🥣Bowl

  4. Step 4/6

    Form 4 or 5 balls and let them rest for about ten minutes.

  5. Step 5/6

    Roll out one ball at a time using a little flour; if the dough shrinks back, let it rest a few more minutes.

    🌾00 flour
    🥖Rolling pin

  6. Step 6/6

    Cook the piadine in a very hot pan, stacking them as you go and covering with a kitchen towel.

    🧻Kitchen towel

Composition

Ingredients

Types

Vegetables, Other, Oils, Spices, Grains, Leavening agent

Ingredients

Pumpkin puree, Water, Extra virgin olive oil, Salt, 00 flour, Instant yeast for piadine

Notes

Salt (a good pinch), 00 flour (about 300g, 12g protein per 100g), Instant yeast for piadine (or savory cakes)

Allergens

Gluten

Dietetics

Dietary regimen

Low-Fat, Halal, Vegan, Egg-Free, Nut-Free, soy-free, Dairy-Free, Sugar-Free, Vegetarian, Pescatarian

Calories

210 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 40g, Fat: 3g, Fiber: 2g, Sugars: 1.5g

Nutritional Information

Minerals

Sodium: 300mg, Potassium: 160mg, Iron: 1.2mg, Calcium: 20mg

Vitamins

Vitamin A: 250mcg, Vitamin E: 0.6mg, Vitamin B1: 0.15mg

Preparation

Time Information

Preparation

30 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Bowl, Fork, Rolling pin, Kitchen towel

Appliances

to inform

Type

Type

Type Of Dish

Bread, Main Course, Side Dish

Occasions

Everyday, Meal Prep, Autumn

Origin

Source

Platform

instagram

Original Creator

@laricettaveg

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Soft, Chewy, Pliable

Flavors

Earthy, Savory, Slightly Sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 2-3 days (store in an airtight container or wrapped in a kitchen towel/plastic wrap), freezer : 1-2 months (separate layers with parchment paper,store in a freezer bag or airtight container,thaw at room temperature or reheat directly in a hot pan)