Recipes › Sandwich › Crescione Piadina Recipe

Crescione Piadina Recipe

Recipe by Pedro M. A. Neves

Crescione piadina is a traditional Italian stuffed flatbread from the Emilia-Romagna region, featuring a crispy piadina shell filled with creamy crescione (watercress) that has been sautéed until tender. This simple yet satisfying sandwich combines the earthy flavor of fresh greens with melted cheese and a hint of garlic, all encased in a warm, slightly charred flatbread. It's a beloved street food and casual meal throughout northern Italy.

Ingredients

• 300g all-purpose flour (2⅓ cups)
• 150g lard or butter (5.3 oz / 10 tablespoons)
• 1 teaspoon salt
• 120ml warm water (½ cup)
• 500g fresh watercress (crescione), roughly chopped (18 oz / about 8 cups)
• 200g fresh ricotta cheese (7 oz)
• 100g Parmigiano-Reggiano, grated (3.5 oz / 1 cup)
• 3 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• Salt and black pepper to taste
• Pinch of nutmeg

Instructions

1. Combine flour and salt in a large mixing bowl. Add lard in small pieces and rub together with your fingertips until the mixture resembles breadcrumbs. Pour in warm water gradually while mixing with a fork until a shaggy dough forms.

2. Knead the dough on a clean work surface for 5-7 minutes until smooth, elastic, and slightly sticky. Cover with a damp cloth and rest for 10 minutes.

3. While dough rests, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant, then add the chopped watercress in batches, stirring until wilted (about 4-5 minutes total). Season with salt, pepper, and nutmeg.

4. Transfer the cooked watercress to a bowl and stir in ricotta and grated Parmigiano-Reggiano until well combined. Taste and adjust seasonings. Allow filling to cool slightly.

5. Divide rested dough into 4 equal portions and roll each into a ball. On a lightly oiled surface, flatten each ball with your hands into a thin circular disc approximately 6-7 inches (15-18 cm) in diameter, about ¼ inch (6 mm) thick.

6. Place a large skillet or cast iron griddle over medium-high heat with no oil. Once hot, carefully lay the first piadina on the dry surface and cook for 2-3 minutes until light golden spots appear on the bottom.

7. Flip the piadina and cook the other side for another 2 minutes. Just before it's fully cooked, using a sharp knife or kitchen scissors, carefully cut the piadina halfway around its edge to create an opening, leaving a border so it forms a pocket.

8. Spoon approximately 3-4 tablespoons of the crescione and cheese filling into the pocket of each piadina. Press gently to seal the edges slightly, then return to the griddle for 1 minute per side to warm the filling and lightly crisp the outside.

9. Transfer finished piadinas to a cutting board or serving plate. Serve warm while the cheese is still melted and the flatbread is soft but crispy. Can be cut into halves or quarters if desired.

Substitutions

• Use arugula (rucola) instead of watercress for a milder, peppery flavor
• Substitute ricotta with mascarpone or soft goat cheese for a different texture and tang
• Replace lard with unsalted butter or a neutral oil for a lighter version
• Use spinach or other tender greens if fresh watercress is unavailable

Tips

• Prepare the crescione filling ahead of time and store in the refrigerator for up to 24 hours, bringing it to room temperature before assembly
• For extra flavor, add a small pinch of red pepper flakes or a drizzle of aged balsamic vinegar to the watercress filling
• A cast iron griddle produces the most authentic results with better heat distribution and spotted browning
• If the piadina becomes too thick or tough, it likely needs more lard in the dough; a slightly sticky dough is preferable to a dry one

Crescione piadina originates from Emilia-Romagna, particularly the Marche and Romagna regions of Italy, where piadina is an iconic street food with centuries of tradition. The watercress filling represents the region's abundant fresh produce and the Italian tradition of creating simple, satisfying meals from humble local ingredients.

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