Marcella says you will not find this word or the dumpling itself outside of Romagna. I certainly had never heard of it before. I would love to try it next time I'm in Italy.
It starts out with preparing the greens, a ratio of 2 pounds swiss chard and 1 pound rapini—washing, boiling and sautéing in olive oil and garlic.
(These turned out to be the best greens I’ve ever cooked! Eating the leftovers the next day was a real prize.)
Step two is making the piadina dough. (You can read Cindy’s post from the day before for more details on piadina.) Using the well method, it gets kneaded on the counter top.
Mine was very stiff and it took a good amount of energy to get it to be nice and elastic. We used the pasta maker to make thin sheets of the dough and cut it into squares.
Each square is stuffed with a layer of the greens; then it’s folded over to make a triangle shape.
The stuffed dumplings are browned on the griddle for about 5 minutes.
I thought we had made a lot but they were gone quickly. Perfect with a nice bottle of wine!