Method

• 1.
  Place the flour, lard, milk and 1 tsp salt in a bowl and stir to combine. Form into a ball, then transfer the dough to a lightly floured work surface. Knead for 3 minutes or until smooth. Cover in plastic wrap and set aside for 30 minutes to rest.
• 2.
  Cut the dough into 6 pieces, then roll out on a lightly floured work surface to 22cm rounds. Place a sheet of baking paper in between each round to prevent them from sticking to each other.
• 3.
  Heat a large non-stick frypan over medium heat. Working with one piadina Download our enhanced App for Cook Mode at a time, cook for 1 minute or until the surface starts to bubble.
• 4.
  Turn and cover one half of the cooked side with 1 slice Tallegio, one-sixth mozzarella slices, 4-6 slices bresaola and 1 handful basil.
• 5.
  Fold one-half pastry over filling to form a half moon and cook for a further 2 minutes or until cheese is melted.
• 6.
  Set aside and keep warm. Repeat with remaining piadina. Serve with rocket.