Piadina with Ricotta, Prosciutto and Arugula Recipe

Name: Piadina with Ricotta, Prosciutto and Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; Kosher salt; 4 ounces lard or vegetable shortening (1/2 cup), at room temperature; 3/4 cup water; 1 tablespoon extra-virgin olive oil, plus more for brushing; 1 1/2 cups fresh ricotta cheese; Freshly ground pepper; 4 ounces baby arugula (4 cups); 1 teaspoon fresh lemon juice; 1/4 pound thinly sliced prosciutto, mortadella or salami

Servings: persons

3 1/2 cups all-purpose flour
1/2 teaspoon baking soda
Kosher salt
4 ounces lard or vegetable shortening (1/2 cup), at room temperature
3/4 cup water
1 tablespoon extra-virgin olive oil, plus more for brushing
1 1/2 cups fresh ricotta cheese
Freshly ground pepper
4 ounces baby arugula (4 cups)
1 teaspoon fresh lemon juice
1/4 pound thinly sliced prosciutto, mortadella or salami

1
In a standing electric mixer fitted with the dough hook, combine the flour, baking soda and 2 teaspoons of salt.
2
Add the lard and mix at medium-low speed until evenly combined.
3
Slowly add the water, mixing until the dough forms a mass around the hook.
4
Increase the speed to medium and knead until smooth, 5 minutes.
5
Divide the dough into 6 pieces and roll each piece into a ball.
6
Wrap the balls in plastic and let rest at room temperature for 30 minutes.
7
Preheat the oven to 225.
8
Heat a cast-iron griddle until very hot.
9
On an unfloured work surface, roll out each ball to a 10-inch round, about 1/8inch thick.
10
Brush both sides of each round very lightly with oil and grill over moderate heat, turning once, until golden and cooked through, 3 to 4 minutes.
11
Wrap in foil and keep the breads warm in the oven while you cook the rest.
12
In a small bowl, season the ricotta lightly with salt and pepper.
13
In a medium bowl, toss the arugula with the 1 tablespoon of oil and the lemon juice and season with salt and pepper.
14
Arrange 3 breads on a work surface and spread with the ricotta.
15
Top with the prosciutto, followed by the arugula salad.
16
Cover with the remaining breads, cut into quarters and serve warm.

572

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

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, 1/2 teaspoon baking soda, Kosher salt, 4 ounces lard or vegetable shortening (1/2 cup), at room temperature, and more.

Yes, Piadina with Ricotta, Prosciutto and Arugula 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 Ricotta, Prosciutto and Arugula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions