Ingredients for 4-5 pieces

200 gr Mix of natural flours for Mulino Marello unleavened bread

250g water

2 tablespoons extra virgin olive oil

salt to taste

a pinch of bicarbonate

4 artichokes

Vegetable spreadable cheese of your choice

Oregano to taste

Procedure

Place 50 g of the mixture in a saucepan and add 200 ml of water at room temperature. Stir over high heat until it thickens and the mixture becomes sticky, but without reaching the boil. Turn off the heat and let it cool. In the meantime, cook the artichokes in segments steamed or in a pan. Combine the cooled sticky mixture with the remaining 150 g of flour and the remaining water, add the oil, salt and knead. If necessary, use rice flour to help you. Heat a medium diameter non-stick pan and use your fingers to help you roll out the dough. Alternatively, roll it out with a rolling pin and carefully return the dough to the pan. Cook for a few minutes until it comes away from the bottom, turn it over and complete cooking. If necessary, turn it a few times to give it color. Serve with spreadable vegetable cheese and artichokes. Season with extra virgin olive oil and oregano.

Curiosity

I've tried making several gluten-free wrap recipes.

This is because piadinas represent a much loved, tasty and, I would add, also convenient recipe for a lunch or picnic. There are several industrial ones on the market, but honestly they are often rich in thickeners, sugars and flavorings and the flavor is artificial.

As all of us who eat gluten-free know, it is not easy to obtain a pasta that guarantees stability, the possibility of being crunchy and at the same time "bendable". For me they have usually always turned out to be either too crunchy and this prevented me from folding them without breaking them or too tender, more similar to a crepe than a piadina. However, I had a great time with this blend. The result is tasty and very pleasant, and also allows you to fold or roll the piadina as well as enjoy it on the plate, feeling it compact and crunchy. Absolutely worth trying! This is possible thanks to water roux, a sort of pre-dough, a starter based on flour and water which has the purpose of facilitating the creation of baked products by giving stickiness and softness.

Of course, I'll leave your imagination up to you to fill it!

My invitation is always to favor vegetables and vegetable ingredients, not only for ethical choice, but as attention to oneself and one's well-being. You won't miss the taste, I guarantee it!

Try my idea with some vegetable cheese made from soy, rice or cashews and add some artichokes, a fine and tasty winter vegetable.

In this way you will have a light and digestible dish, which certainly will not give you the digestive heaviness that a piadina stuffed with mozzarella and/or cured meats does!

Article by Dr. Isabella Vendrame - food coach psychologist, writer and popularizer.