Piadina with Fontina and Prosciutto Recipe

Name: Piadina with Fontina and Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups all-purpose flour, plus more for dusting; 1/2 teaspoon baking soda; Fine sea salt; 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature; 2 tablespoons olive oil; 1 (15-ounce) container (2 cups) whole-milk ricotta cheese; 2 teaspoons grated lemon zest (from 1 to 2 lemons); Freshly ground black pepper; 3 cups (6 ounces) grated Fontina cheese; 4 ounces prosciutto, thinly sliced; 1 cup chopped fresh basil leaves

Servings: persons

3 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
Fine sea salt
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
2 tablespoons olive oil
1 (15-ounce) container (2 cups) whole-milk ricotta cheese
2 teaspoons grated lemon zest (from 1 to 2 lemons)
Freshly ground black pepper
3 cups (6 ounces) grated Fontina cheese
4 ounces prosciutto, thinly sliced
1 cup chopped fresh basil leaves

1
Combine the flour, baking soda, and 1 teaspoon salt in the bowl of an upright mixer fitted with a dough hook attachment.
2
Add the butter and mix on low speed until incorporated, about 2 minutes.
3
With the machine running, slowly add up to 2/3 cup water, until the mixture forms a dough around the hook.
4
Transfer the dough to a lightly floured work surface and knead for 5 minutes, or until smooth.
5
Cut the dough into 4 equal pieces.
6
Form into disk shapes and wrap in plastic wrap.
7
Refrigerate for 30 minutes.
8
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
9
On a lightly floured work surface, roll out each piece of dough into an 8- to 10-inch circle, about 1/8 inch thick.
10
Brush each circle with the olive oil.
11
Grill for 4 minutes on each side.
12
Remove the piadini from the grill and let cool slightly.
13
Combine the ricotta cheese and lemon zest in a small bowl.
14
Season with salt and pepper.
15
Spread each piadina with 1/2 cup of the ricotta mixture.
16
Sprinkle the Fontina cheese evenly over the ricotta cheese.
17
Arrange the prosciutto slices on top of the cheeses.
18
Cut each piadina into 8 wedges and transfer to a serving platter.
19
Garnish with the chopped basil.

1050

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 1/2 cups all-purpose flour, plus more for dusting, 1/2 teaspoon baking soda, Fine sea salt, 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature, and more.

Yes, Piadina with Fontina and Prosciutto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Piadina with Fontina and Prosciutto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions