Italian Flatbread (Piadina) with Fontina and Prosciutto

Name: Italian Flatbread (Piadina) with Fontina and Prosciutto
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons baking soda; 6 servings Freshly ground black pepper; 1 stick butter, cut into 1/2-inch pieces, at room temperature; 828 milliliters all-purpose flour, plus extra for dusting; 473 milliliters ounces fontina cheese, shredded (about; 237 milliliters chopped fresh basil; 2 teaspoons lemon zest (from about 2 small lemons); 2 Tbsps extra-virgin olive oil; 113 grams prosciutto, thinly sliced; 1 teaspoon fine sea salt, plus extra for seasoning; 454 grams whole milk ricotta cheese

The recipe Italian Flatbread (Piadina) with Fontinan and Prosciutto could satisfy your Mediterranean craving in around 50 minutes. This recipe serves 6. This bread has 754 calories, 28g of protein, and 42g of fat per serving. A mixture of fontina cheese, flour, butter, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Watch how to make this recipe.

Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment.

Ingredients you will need

Baking Soda

Dough

All Purpose Flour

Salt

Equipment you will use

Blender

Bowl

Add the butter and mix on low speed 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.

Ingredients you will need

Butter

Dough

Water

Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth.

Ingredients you will need

Dough

Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick.

Ingredients you will need

Dough

Roll

Equipment you will use

Grill Pan

Grill

Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Grill

Remove the piadina from the grill to cool slightly.

Equipment you will use

Grill

Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Ricotta Cheese

Lemon Zest

Equipment you will use

Bowl

Spread each piadina with 1/2 cup of the ricotta mixture.

Ingredients you will need

Ricotta Cheese

Spread

Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses.

Ingredients you will need

Fontina Cheese

Ricotta Cheese

Prosciutto

Cut each piadina into 8 wedges and transfer to a serving platter.

Garnish with the chopped basil.

Ingredients you will need

Basil

Equipment

Ingredients

Servings:

1teaspoons

baking soda 6servings

Freshly ground black pepper 1stick

butter, cut into 1/2-inch pieces, at room temperature 828milliliters

all-purpose flour, plus extra for dusting 473milliliters

ounces fontina cheese, shredded (about 237milliliters

chopped fresh basil 2teaspoons

lemon zest (from about 2 small lemons)2Tbsps

extra-virgin olive oil 113grams

prosciutto, thinly sliced 1teaspoon

fine sea salt, plus extra for seasoning 454grams

whole milk ricotta cheese

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Spalletti Chianti Reserve Poggio Reale with a 5 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.