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


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.



Kellie had posted this great recipe a little while back.  Since this month I’m looking for easy recipes for two people, this one is ideal for my collection.

Check out Kellie’s Blog, I really like her section on nutrition and cancer.

Easy Chicken and Dumplings

Have you ever had a day where nothing went as planned and you needed to have dinner on the table in an hour but you haven’t gone shopping?  This “Easy Chicken and Dumplings Recipe” will save the day.


4 cups carton chicken broth
3 cups shredded cooked chicken (about 1 1/2 lb)
1 can (10 3/4 oz) condensed cream of chicken soup
1/4 teaspoon poultry seasoning
1can (16.3 oz) Pillsbury™ Grands Homestyle refrigerated buttermilk biscuits (8 biscuits)
2 medium carrots, chopped (1 cup)
3 celery ribs, chopped



In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.

On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness;

Drop biscuits, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.