A Taste of Prosciutto, Ricotta and Arugula Piadina


Italian Flatbread

This irresistible street food from the Romagna region of Northern Italy can be filled with everything from Gorgonzola to Nutella, but this prosciutto, arugula, cheese combination is a classic.



3 1/2 cups all-purpose flour

1/2 tsp baking soda

3/4 tsp kosher salt

1/2 cup lard or vegetable shortening, at room temperature

1 cup water

1 tbsp extra virgin olive oil, plus more for brushing

1 1/2 cups fresh ricotta cheese

4 cups baby arugula

1 tsp fresh lemon juice

1/4 lb thinly sliced prosciutto, mortadella or salami

Freshly ground black pepper



Stir together flour, baking soda and salt in bowl of stand mixer fitted with dough hook. Add lard and water and mix until dough is smooth—about 5 minutes, or longer if doing by hand. Divide dough into 6 balls, wrap in plastic and allow to rest at room temperature for about 30 minutes.

Heat a cast iron skillet or frying pan until very hot. Roll each ball of dough into a circle, about 1/8” thick, and brush both sides lightly with olive oil. Reduce heat to medium and cook dough circles until golden brown on each side.

Spread three of the bread circles with ricotta and season with a little salt and pepper. Arrange prosciutto and arugula on top. Stir together 1 tablespoon olive oil and lemon juice and drizzle over arugula. Top with remaining three bread circles, cut each sandwich in half, and serve warm.

Serves: 6

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