Piadina

PIADINA

Piadina [pjaˈdiːna] or Piada [ˈpjaːda] is a thin Italian flatbread, typically prepared in the Romagna historical region (Forlì, Cesena, Ravenna and Rimini). It is usually made with white flour, lard or olive oil, salt and water. The dough was traditionally cooked on a terracotta dish (called teggia in the Romagnol), although nowadays flat pans or electric griddles are commonly used.

Prosciutto Piadina

YIELD 4 Piadina PREP TIME 20 min TOTAL TIME 50 min

INGREDIENTS

For the filling
2 tbsp extra-virgin olive oil
1 lb whole milk ricotta cheese
2 tsp lemon zest
black pepper
6 oz fontina cheese, shredded
4 oz prosciutto, thinly sliced
1 cup chopped basil

For flatbread
3 1/2 cups flour
1/2 tsp baking soda
1 tsp fine sea salt
1 stick butter

PREPARATION

1 Combine the flour, baking soda, and 1 teaspoon of salt in a bowl. Add the butter and mix for about 2 minutes. While mixing, slowly add 10 to 12 tablespoons water until the mixture turns firm.

2 Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.

3 Place a grill pan over medium-high heat. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly.

4 Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter.

Garnish with the chopped basil and Enjoy !

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PIADINA

Recipe

Prosciutto Piadina

INGREDIENTS

PREPARATION