Italian Flatbread (Piadina) with Fontina and Prosciutto

 

Italian Flatbread (Piadina) with Fontina and Prosciutto

 

Piadini is typically cooked on a grill, however I usually cook it in a pan.  Piadini is much like pizza, except the crust doesn’t rise.

Makes great sandwiches

cooknart15

Servings 4 to 6

Ingredients

3 1/2 cups all-purpose flour, plus extra for dusting

1/2 teaspoon baking soda

1 teaspoon fine sea salt, plus extra for seasoning

1 stick butter, cut into 1/2-inch pieces, at room temperature

2 tablespoons extra-virgin olive oil

1 pound whole milk ricotta cheese

2 teaspoons lemon zest (from about 2 small lemons)

Freshly ground black pepper

6 ounces fontina cheese, shredded (about 2 cups)

4 ounces prosciutto, thinly sliced-

1 cup chopped fresh basil

 

Directions:

In the bowl of your mixer fitted with the dough hook, combine the flour, baking soda, and 1 teaspoon of salt. On low speed,add butter and mix until incorporated, about 2 minutes. With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes 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. 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 extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from pan to cool. 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 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.

Pairs well with Cabernet Sauvignon

Here is Rosemary’s recipe The recipe is three servings however I find it just enough for lunch.  One for each and one to share.

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Quark- Brötchen

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Ready in 20 minutes
Serves 8 rolls
150 calories

Ingredients
125 g Quark or greek yogurt or sour cream
125 g flour
1 egg
4 tbsp milk
4 tbsp vegetable oil or any other oil that has no specific flavor
2 tsp baking powder
1 pinch salt
1 pinch sugar

Preparation
Preheat the oven to 375°F.
Add all ingredients in a large bowl and mix well. Adding raisins is optional!
Line a baking sheet with parchment paper.
Scoop the dough in heaps onto the parchment paper, about 9 of them.
Bake in the oven for about 20 minutes. Let cool for a few minutes and eat warm or cool. Tastes best with butter and jam!
Tips
Add raisins and granola if you like.