Piadina is an ideal breakfast or a quick dinner choice! Your kids and family will love it!
The Piadina is the typical flat bread of the Apennines area of Forli, Rimini, and Cesena, and also of the Ravenna area and the rest of the Romagna region. It’s also widespread in the areas of Ferrara province, Pesaro e Urbino, Montefeltro, and the Republic of San Marino.
The Piadina has been added to the list of the traditional regional food products of Italy and the Emilia-Romagna Region.
Piadina is a lot like a pizza, apart from that the crust does not rise and it is typically cooked on a grill to give it a fine, smoky taste and crunchy crust. You can top a piadina with anything you like. Here is my suggestion:
- 3 1/2 cups all-purpose flour, plus extra for dusting
- 1 teaspoon fine sea salt, plus extra for seasoning
- 1/2 teaspoon baking soda
- 1 stick butter, cut into 1/2-inch pieces, at room temperature
- 1 pound whole milk ricotta cheese
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons lemon zest
- 6 ounces fontina cheese, shredded (about 2 cups)
- Freshly ground black pepper
- 1 cup chopped fresh basil
- 4 ounces prosciutto, thinly sliced
- Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment. 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.
- Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth.
- Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
- 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.
- Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly.
- Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese.
- Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.
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