Mains | Quick Breads | Sandwiches | Video
Piadina
Piadina (or Piadine when it’s plural) is an Italian flatbread prepared in the Emilia-Romagna region. The flatbread is filled with a variety of cheeses, cold cuts and/or vegetables. It’s traditionally made with lard, but I’ve made this one with vegetable shortening instead, to make it attainable for us all. It’s a fun weekend project to get in the kitchen and try out!
I love this flatbread dough because it’s incredibly easy to make. There’s no yeast and so you don’t have to worry about rising times or activating the yeast. The sandwiches can be filled with whatever cold cuts, cheese or veggies you like! They’re great for a crowd and even better for potlucks!
Piadina
This homemade Piadina (Italian flatbread) is filled with prosciutto, mozarella, seasoned ricotta and baby arugula. It's the perfect snack or light lunch!
Servings: 8
Equipment
- Mixing bowls
- Rolling Pin
- Cast iron skillet
Ingredients
Piadina:
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt plus more for serving
- 1/2 cup vegetable shortening
- 3/4 cup warm water
- 1/4 cup olive oil
Filling:
- 1 cup ricotta
- 2 tablespoons fresh lemon juice divided
- 2 tablespoons olive oil divided
- Kosher salt and coarse black pepper
- 4 ounces baby arugula
- 4 ounces sliced mozzarella
- 1/4 pound thinly sliced prosciutto
Instructions
- To make the piadina dough, in the bowl of a stand mixer fitted with the dough hook, combine the flour, baking soda and salt. Add the shortening and mix until blended through and the mixture looks like fine sand. Stir in the warm water until the dough comes together. Knead on high for about 5 minutes until it pulls away from the sides of the bowl and is smooth and not sticky. If the dough doesn’t come together, add a small amount of water more a tablespoon at a time, until it does. Cover with a kitchen towel and allow to rest at room temperature for 30 minutes.
- Preheat oven to 225°F. Heat a cast-iron skillet over moderate heat until very hot.
- Cut the dough into 8 equal pieces and keep covered with the kitchen towel. Working with one piece at a time, roll out on an un-floured work surface into an 8-inch round, about 1/8inch thick. Brush both sides with olive oil and cook in preheated pan, turning once, until golden and cooked through, about 3 to 4 minutes. Transfer to a baking sheet and cover with a clean kitchen towel. Keep warm in oven while you cook the rest.
- In a small bowl, combine the ricotta, 1 tablespoon lemon juice, 1 tablespoon olive oil and a pinch of salt and pepper. Set aside.
- In a separate bowl, combine the arugula, remaining tablespoon lemon juice and olive oil and season with a pinch of salt and pepper. Set aside.
- To assemble the piadine, fold each in half and then fill with ricotta and/or mozzarella, arugula and prosciutto. Top with a bit of coarse salt, if you wish. Serve immediately. Enjoy!
