350 g of 00 flour
200 g of courgettes
2 tablespoons of olive oil
1 teaspoon of bicarbonate of soda
Salt to taste.
1. Using a grater with large holes, grate the courgettes after washing them. Add a pinch of salt to the grated courgettes and mix.
2. Let it rest for about 30 minutes so that the salt helps to release excess water from the courgettes.
3. Once the resting time has passed, place the grated courgettes in a clean cloth and wrap them to form a sort of bag. Squeeze it well to remove the water. Store the courgette water in a bowl (you will use it at a later stage).
4. In a large bowl, add the squeezed courgettes, flour, baking soda, oil and a pinch of salt.
5. Add about 50 ml of the courgette water a little at a time.
Knead with your hands until you obtain a homogeneous and compact dough. If necessary, you can add a little more courgette water to reach the right consistency of the mixture.
6. Divide the dough into smaller loaves. Roll out each loaf with a rolling pin on a lightly floured surface, forming round or square sheets, choose the shape!.
Transfer the dough sheets to a hot non-stick pan. Cook the wraps over medium heat for about 5 minutes per side, or until they are lightly golden and cooked.
7. Once ready, you can fill or season with your favorite ingredients. If you are on a low-calorie diet, try combinations with: light cheeses (light ricotta, cottage cheese, Greek yogurt...) and vegetables, fat-free cured meats and vegetables, tuna and vegetables, hummus and add spices to customize the flavor and make them even tastier.
8 You can also keep the piadine (no filling) in the fridge for 3-4 days and use them when you're in a hurry by adding the filling.