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Piadina with Prosciutto

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  • Prep 2 hr 0 min
  • Total 2 hr 15 min
  • Ingredients 12
  • Servings 6
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At one point in my life, a long time ago, I was a frequent guest at a trattoria that served the best piadina in the universe. They would bring it to my table freshly made, smoky, served only with salt and a dish of extra virgin olive oil, green in color with the taste of black pepper. I assure you that it never needed anything more, it was a luxurious dish and I could eat a few of these in place of a main dish. It was also the perfect side for a caprese salad and artichoke mousse with black olive sauce that was truly delicious. If you're wondering what a piadina is, well it's an Italian flatbread sandwich that is very popular in that country. It looks like a flour tortilla, but not so thin and it has a soft texture, not toasted or crunchy. They cook it on a rock like kitchen appliance, but you can use a cast iron or metal skillet. Serve with a green salad and ham, – a lot like todays recipe – fold over the piadina and eat it like a taco. Delicious! This is one of the bread recipes I love the most, it's easy to make and the dough can be frozen and used at a later date, making it very convenient. Now that the weather has improved, it's time to break out the grill and let me tell you, the piadina makes a delicious grilled bread, all you need to do is take advantage of the heat and serve it at the same time as the meat. If you like grilled vegetables, you can use them to fill your piadina with a few drops of the best olive oil you can find. I know you'll quickly become as much of a fan of the piadina as I am. One last secret: piadinas can be easily reheated in the oven or on the grill.
by Morena Cuadra
Updated Sep 24, 2015
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Ingredients

  • 3 cups flour
  • 2 teaspoons salt
  • 1/2 teaspoon of baking soda
  • 1/3 cup melted shortening
  • 1/3 cup warm milk
  • 1/2 cup warm water
  • 4 oz prosciutto cut into thin slices
  • 1 cup micro spinach
  • 1/2 cup sunflower sprouts
  • 1 cup cherry tomatoes
  • Salt and pepper, to taste
  • Olive oil, to taste

Directions

  •  
    1
    Mix the flour, salt and baking soda in a bowl. Make a hole in the middle and add the melted vegetable shortening, milk and water. Mix everything with your hands and then move it to the table to knead until the dough no longer sticks to your hands, is smooth and elastic; about eight minutes.
  •  
    2
    Wrap in plastic and let sit for 2 hours.
  •  
    3
    Divide the dough into six portions. Place the pan on the grill – best if it's cast iron, but it can be metal or a tin.
  •  
    4
    Use a rolling pin to stretch out each piece of dough, leaving it as round as possible and about 1/4 inch thick. Poke with a fork several times and set to cook on the pan or tin, flip once. There should be several browned spots, but not the whole thing because they're not supposed to be toasted.
  •  
    5
    Remove from the pan and add layers of prosciutto to each piece. Then add a good amount of micro spinach, some sunflower sprouts and cherry tomatoes.
  •  
    6
    Sprinkle with salt and pepper. To finish, add a few drops of olive oil for the perfect touch.
  •  
    7
    Serve hot or warm. Don't let them get cold.

Expert Tips

  • tip 1
    If you can't find micro spinach, use baby spinach or arugula.
  • tip 2
    If you want, you can add sliced or grated mozzarella cheese. You can also add bocconcini (small balls of mozzarella cheese).
  • tip 3
    If you want to make them vegetarian, omit the prosciutto and add slices of cheese or more veggies, like grilled peppers.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • At one point in my life, a long time ago, I was a frequent guest at a trattoria that served the best piadina in the universe. They would bring it to my table freshly made, smoky, served only with salt and a dish of extra virgin olive oil, green in color with the taste of black pepper. I assure you that it never needed anything more, it was a luxurious dish and I could eat a few of these in place of a main dish. It was also the perfect side for a caprese salad and artichoke mousse with black olive sauce that was truly delicious. If you're wondering what a piadina is, well it's an Italian flatbread sandwich that is very popular in that country. It looks like a flour tortilla, but not so thin and it has a soft texture, not toasted or crunchy. They cook it on a rock like kitchen appliance, but you can use a cast iron or metal skillet. Serve with a green salad and ham, – a lot like todays recipe – fold over the piadina and eat it like a taco. Delicious! This is one of the bread recipes I love the most, it's easy to make and the dough can be frozen and used at a later date, making it very convenient. Now that the weather has improved, it's time to break out the grill and let me tell you, the piadina makes a delicious grilled bread, all you need to do is take advantage of the heat and serve it at the same time as the meat. If you like grilled vegetables, you can use them to fill your piadina with a few drops of the best olive oil you can find. I know you'll quickly become as much of a fan of the piadina as I am. One last secret: piadinas can be easily reheated in the oven or on the grill.
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