Italian piadina flatbread with cheese and prosciutto
Votes: 4
Time: 50 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Piadina is a thin flatbread baked or grilled in the oven. In the Emilia-Romagna region, it's a popular fast food item served at numerous street vendors. Piadina is typically topped with a variety of fillings and folded in half, similar to a Mexican quesadilla. However, you can also make pizza using this Italian flatbread. This "pizza" will appeal to those who love thin crust. Spread cheese and prosciutto on the piadina, sprinkle with herbs, and cut into 8 triangles.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3.5 cups of premium flour, plus a little extra for dusting
- 0.5 tsp of soda
- 1 teaspoon fine salt, plus a little more for extra salt
- 110 g butter at room temperature, cut into 1.5 cm pieces.
- 2 tbsp. l. olive oil
- 450 g whole milk ricotta
- 2 tsp lemon zest (from about 2 small lemons)
- 200 g fontina cheese, grated (about 2 cups)
- 150 g dry-cured prosciutto ham, thinly sliced
- 1 cup chopped basil
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Recipes with similar ingredients: wheat flatbreads, ricotta cheese, Fontina cheese, dry-cured ham, prosciutto, basil
Cooking the dish according to the recipe:
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, baking soda, and 1 teaspoon of salt. Add the butter and mix for 2 minutes on low speed. With the mixer running, gradually add 10–12 tablespoons of water and mix until the dough coats the hooks.
Transfer it to a lightly floured work surface and knead for 5 minutes until smooth. Divide the dough into 4 equal pieces. Form 4 circles, wrap them in plastic wrap, and refrigerate for 30 minutes. - Preheat a grill pan over medium-high heat, or preheat an outdoor grill. On a lightly floured work surface, roll out 4 circles of dough, 20–25 cm in diameter and 0.3 cm thick. Brush the circles with olive oil and grill for 4 minutes on each side. Remove from the heat and cool slightly. In a small bowl, combine the ricotta and lemon zest. Season with salt and pepper to taste.
- Spread 1/2 cup ricotta on each piadina, sprinkle evenly with grated cheese, and top with two slices of prosciutto. Cut each piadina into 8 pieces and transfer to a platter. Sprinkle with basil leaves and serve.
This dish is paired with Cabernet Sauvignon red wine.
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