According to the original recipe, in Romagna, in Northern Italy, piadine are often served with cured meats, greens and fresh cheeses that soften in the warmth of the freshly cooked bread. They are folded in half and eaten like a sandwich. This version is based on the classic presentation. Yum.
The recipe was adapted from MilkStreetTV.com, contributed by Erica Bruce. I bought lard for the first time in my life to make this flatbread! Christopher Kimball convinced me that lard was the secret to both the optimal texture and flavor in this wonderful bread. In the article, they found that when using lard “the piadine were tender with just the right chew and (had) a deeper, richer background flavor. (They) also tested vegetable shortening, which gave the same supple dough but lacked a bit of flavor. Lard was the clear winner.” The flatbread was perfect.
This special sandwich was a fabulous and fast summer dinner. We hope to try piadine with all sorts of other toppings in the near future. It was dangerously easy to make. 🙂
Yield: 4 flatbread sandwiches (4 servings)
For the Piadina:
- 1/2 cup water, divided
- 1/4 cup (4 T) plain whole-milk yogurt (I used Greek yogurt)
- 311 grams (2 cups) bread flour
- 1 tsp fine sea salt or table salt
- 1 1/2 tsp baking powder
- 63 grams (5 T or 1/3 cup) lard, at room temperature
- In a liquid measuring cup, whisk together 1/4 cup of the water and the yogurt.
- In a food processor, combine the flour, salt and baking powder. Process 5 seconds.
- Add the lard and process until combined, about 10 seconds.
- With the processor running, add the yogurt mixture.
- With the processor still running, add the remaining water 1 tablespoon at a time until the dough forms a smooth ball, about 1 minute. If the dough doesn’t ball up in the processor, gather it together and briefly knead it by hand.
- Divide the dough into 4 pieces. (I used a kitchen scale.)
- Roll each into a ball, then cover with plastic wrap. Let rest for 15 minutes. Meanwhile, prepare the topping.
- Using a rolling pin, form each dough ball into a 10-inch round. (The round will be approximately 1/16-inch thick.) Poke the surfaces all over with a fork.
- Heat a 12-inch cast-iron skillet over medium until a drop of water sizzles immediately, 4 to 6 minutes.
- One at a time, place a dough round in the skillet and cook until the bottom is charred in spots, 1 to 2 minutes. (I cooked mine for a little less than 1 minute.)
- Using tongs, flip and cook for about 30 to 40 seconds. Transfer to a plate and cover loosely with foil. Repeat.
For the Topping:
- 3/4 to 1 cup whole-milk ricotta cheese
- finely grated lemon zest from 1/2 a lemon (about 1/2 tsp), or more, to taste
- 2 T freshly squeezed lemon juice (from 1/2 a lemon)
- coarse salt and freshly ground black pepper
- 8 slices prosciutto, at room temperature
- baby arugula (about 1 cup per person) (we also used baby spinach)
- extra-virgin olive oil, for drizzling, optional
- In a medium bowl, stir together the ricotta and lemon zest. Taste and season with salt and pepper. Add the lemon juice to the ricotta, or reserve to toss with the arugula (or spinach).
- Spread the ricotta mixture evenly over half of each piadina, then top with 2 slices of prosciutto.
- In a medium bowl, toss the arugula with the lemon juice (if not in the ricotta mixture) and a pinch of salt. Mound on top of the prosciutto.
- Drizzle with oil, if desired, and fold. (I omitted the oil.)