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
Servings 4 to 6
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
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.