My F&W
quick save (...)
Prosciutto-Mozzarella Piadine
© Marcus Nilsson

Prosciutto-Mozzarella Piadine

  • ACTIVE: 35 MIN
  • TOTAL TIME: 4 HRS 15 MIN
  • SERVINGS: 4
  • STAFF-FAVORITE

Piadina is a pan-grilled sandwich made with a quick baking-powder flatbread. (If you’re in a rush, you could use a flour tortilla instead.) This recipe is from Casa Olivi in Le Marche.

  1. 2 cups all-purpose flour
  2. 1/2 teaspoon baking powder
  3. Kosher salt
  4. 1/3 cup warm water
  5. 1/4 cup milk, warmed
  6. 4 tablespoons butter, softened
  7. Vegetable oil
  8. 4 cups baby arugula (about 3 ounces)
  9. 1 tablespoon extra-virgin olive oil
  10. Freshly ground pepper
  11. 16 thin slices of prosciutto (12 ounces)
  12. 8 slices of fresh mozzarella (1/2 pound)
  1. In a stand mixer fitted with the dough hook, mix the flour with the baking powder and 1 1/2 teaspoons of salt. Add the water, milk and butter and beat at low speed for 10 minutes. Form the dough into a ball and transfer to an oiled bowl. Cover and let stand for 3 hours.
  2. On a floured surface, form the dough into 4 balls; set them on a floured baking sheet. Cover and let stand for 30 minutes.
  3. Preheat the oven to 350°. Heat a large cast-iron skillet. Roll out 1 ball of dough to a 10-inch round; prick with a fork. Oil the skillet. Add the round and cook over moderately high heat until it browns on the bottom and bubbles on top. Flip the round and cook until it’s browned on the bottom; transfer to a baking sheet. Repeat with the remaining dough.
  4. In a bowl, toss the arugula and olive oil; season with salt and pepper. Divide the prosciutto, mozzarella and arugula among the flatbreads and fold over. Bake until the mozzarella is softened. Cut into wedges and serve.

Suggested Pairing

Lively Verdicchio is great with prosciutto and mozzarella.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.