- Second courses
- 10 min
Nonno Nanni Robiola and Rocket Flatbread
300 g “0” flour
30 g lard
1 tablespoon baking soda
1 tablespoon granulated sugar
Nonno Nanni Robiola
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Place the flour on a work surface and form into a well.
Add the sugar, baking soda, lard and 1 teaspoon of salt.
Add water a little at a time until you obtain a firm dough.
Knead the dough for about ten minutes, then let it rest for half an hour covered with a dish towel.
Divide the dough into 4 pieces and roll it out into thin discs.
Cook the discs in a non-stick pan for 2 minutes on each side.
Serve warm topped with rocket and Nonno Nanni Robiola.
Recipe devised by food blogger
Francesca Maria Battilana
Breakfast at Tiffany's
My virtual world in minimalist style, just like the ’50s diva in Breakfast at Tiffany’s. Blogger, freelancer & food writer. Because food never goes out of style. Because food never goes out of style.