Best Italian Flatbread Piadina With Fontina And Prosciutto Recipes

PIADINA (ITALIAN FLATBREAD)

Piadina (Italian Flatbread) image

Piadina is an Italian flatbread from Emilia-Romagna region. The traditional recipe calls for lard in the dough which you can replace with a good extra-virgin olive oil. It is typically served stuffed with prosciutto and a local cheese called squacquerone but any soft cheese will work. Enjoy!

Provided by rosa

Categories Bread Quick Bread Recipes

Time 24m

Yield 4

Number Of Ingredients 4

Ingredients

2 cups all-purpose flour
1 pinch salt
½ cup water
7 tablespoons lard

Steps:

Mix flour and salt together in a large bowl. Mix in water a little at a time. Rub in lard until dough comes together in a ball.
Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 10 minutes. Divide the dough into 6 pieces; roll out each piece to 1/16-inch thickness.
Heat a dry, heavy skillet or flat griddle over medium-high heat. Cook each piece until golden brown, about 2 minutes per side.

Nutrition Facts : Calories 429.5 calories, Carbohydrate 47.7 g, Cholesterol 21.3 mg, Fat 23 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 8.9 g, Sodium 40.9 mg, Sugar 0.2 g

PIADINA WITH FONTINA AND PROSCIUTTO

Piadina with Fontina and Prosciutto image

Categories Sauce Side Prosciutto

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

3 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
Fine sea salt
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
2 tablespoons olive oil
1 (15-ounce) container (2 cups) whole-milk ricotta cheese
2 teaspoons grated lemon zest (from 1 to 2 lemons)
Freshly ground black pepper
3 cups (6 ounces) grated Fontina cheese
4 ounces prosciutto, thinly sliced
1 cup chopped fresh basil leaves

Steps:

Combine the flour, baking soda, and 1 teaspoon salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add up to 2/3 cup water, until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes, or until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
On a lightly floured work surface, roll out each piece of dough into an 8- to 10-inch circle, about 1/8 inch thick. Brush each circle with the olive oil. Grill for 4 minutes on each side. Remove the piadini from the grill and let cool slightly.
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 the prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.