Italian · Dinner
Prosciutto, Creamy Cheese & Arugula Flatbread
Piadina Prosciutto, Squacquerone e Rucola
The benchmark Romagnolo flatbread wrap of warm griddled piadina folded around prosciutto crudo, the soft creamy fresh cheese squacquerone, and peppery wild rocket — the whole built for hand-eating in three bites.
$$
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
24gFat
48gCarbs
2gSugar
1gFiber
780mgSodium
65mgChol
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Instructions
1
Prep
Combine 240g flour, 0.5 tsp salt, and 0.25 tsp baking powder in a bowl. Rub in 40g lard or stir in olive oil until evenly dispersed. Pour in 120ml warm water, bring together with a fork, then knead on a board 3 minutes until smooth. Divide dough in half. Wrap each portion in cling film, rest 10 minutes at room temperature.
2
Heat
Place a heavy dry skillet or cast-iron pan over medium-high heat for 2 minutes until hot. While pan heats, roll one dough portion on a lightly floured board into a thin round, 22cm wide and 2mm thick.
3
Toast
Lay dough onto the hot dry pan. Cook 90 seconds until light brown spots appear and surface bubbles. Flip with tongs, cook 60 seconds on the second side until flecked with golden-brown spots but still pliable. Transfer to a board and repeat with the second dough portion.
4
Build
Spread 60g squacquerone over half of the first piadina, leaving 1cm border. Layer 60g prosciutto slices over cheese, pile 30g rocket on top, grind over black pepper, drizzle with 1 tsp balsamic. Repeat filling process with the second piadina.
5
Wrap and plate
Fold the empty half of each piadina over the filling, enclosing it completely. Cut each diagonally in half. Serve immediately while the piadinas are still warm and the cheese softens slightly against them.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz) plain flour
- 40g (1.4 oz) lard
- 120ml (1/2 cup) warm water
- 0.5 tsp fine sea salt
- 0.25 tsp baking powder
- 120g (4.2 oz) prosciutto crudo
- 120g (4.2 oz) squacquerone cheese
- 60g (2.1 oz) arugula
- 1 pinch black pepper
- 2 tsp aged balsamic vinegar