Piadine

Piadine are Italian flat bread sandwiches. You can buy them all over Italy, filled with cold meats, cheese, grilled vegetables, and even sweet versions with Nutella. I love this simple, traditional version with prosciutto, rocket and cheese.

You can use any cheese here, Stracchino is a very soft Italian cows-milk cheese that has a beautiful delicate flavor. The mild taste of fresh mozzarella, ricotta or even mascarpone would also be delicious with the saltiness of the prosciutto.  But you can go with your own tastes and fill the dough with whatever takes your fancy.

The dough is very easy to make, I’ve given directions to make it by hand and also in a food processor to make things even easier.

Piadine

Traditional flat bread used to make Italian sandwiches.

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Servings: 6

Ingredients Method

Ingredients

  

• 300 g plain flour
• 2 tsp baking powder
• 1 tsp salt
• 2 tbsp extra virgin olive oil
• 185 ml warm water

Prosciutto, Cheese and Rocket Filling

• 375 g soft cheese (stracchino, fresh mozzarella, ricotta or mascarpone)
• 1 cup rocket leaves
• 2 tbsp lemon juice
• 1 tbsp olive oil
• salt
• freshly ground black pepper
• 12 slices prosciutto

Method

 

To make by hand

1. Place the flour, baking powder and salt in a medium bowl and mix to combine. Make a well in the center and add the oil and water. Use a fork to gradually mix the flour into the liquid, then bring together with your hands. Knead for a few minutes until smooth and elastic.

To make in a food processor

1. Put the flour, baking powder and salt into the bowl of a food processor and pulse to combine. With the motor running, gradually pour in the oil and water and pulse until mixture forms a ball. Remove and knead until smooth.

Once dough is formed

1. Cover the dough with cling wrap and allow to rest for 30 minutes.
2. Divide dough into 6 pieces and roll into flat thin circles. Don’t worry if they’re not perfectly round.
3. Heat a non-stick frypan over high heat. Place a piadina round into the dry pan and cook for a minute on one side. Flip over, the cooked side should have round blistered char marks. Now cook for another minute on the other side. Keep warm while you repeat with all the dough.
4. Top cooked piadine with a smear of cheese, rocket tossed with lemon juice and olive oil, a little salt and pepper and slices of prosciutto. Alternatively go with filling of your choice.
5. Fold to encase and serve.

Recipe from my book – Food for Sharing  Italian Style, New Holland Publishers, Photo – Jonathan VDK