Piadina Fritta with Prosciutto and Arugula

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (60g) lard, melted 1/4 cup (60g) lard, melted
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 4 ounces (120g) prosciutto, thinly sliced 4 ounces (120g) prosciutto, thinly sliced
• 2 cups (60g) arugula 2 cups (60g) arugula
• Extra virgin olive oil, for drizzling Extra virgin olive oil, for drizzling

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 4g)
• Carbohydrates: 40g (Sugars: 0g)
• Protein: 12g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the melted lard.
2. 2.
   Gradually add water to the bowl while mixing with your hands until a soft dough forms.
3. 3.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
4. 4.
   Divide the dough into 4 equal portions and shape each portion into a ball. Cover with a clean kitchen towel and let rest for 30 minutes.
5. 5.
   On a floured surface, roll out each dough ball into a thin circle, approximately 8 inches (20cm) in diameter.
6. 6.
   Heat a non-stick skillet or griddle over medium-high heat. Cook each piadina for about 2 minutes on each side until golden brown and slightly puffed.
7. 7.
   Remove the cooked piadina from the skillet and let cool slightly.
8. 8.
   To assemble, place a few slices of prosciutto and a handful of arugula on one half of the piadina. Drizzle with olive oil.
9. 9.
   Fold the other half of the piadina over the filling and press gently to seal.
10. 10.
    Repeat the process with the remaining piadinas.
11. 11.
    Serve warm and enjoy!

Treat your ingredients with care...

• Lard — Make sure the lard is melted and at room temperature before adding it to the dough. This will ensure it incorporates evenly and results in a tender and flaky piadina.

Tips & Tricks

• For a vegetarian version, substitute the prosciutto with grilled vegetables like zucchini and bell peppers.
• Experiment with different fillings such as fresh mozzarella, tomatoes, and basil for a Caprese-inspired piadina.
• If you don't have lard, you can use vegetable shortening or butter as a substitute.
• To reheat leftover piadinas, place them in a preheated oven at 180°C (350°F) for a few minutes until warmed through.
• Serve the piadinas with a side of balsamic vinegar for dipping.

Serving advice

Serve the Piadina Fritta with Prosciutto and Arugula warm, either as a standalone meal or cut into smaller portions as an appetizer. Pair it with a fresh green salad or a bowl of tomato soup for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle a pinch of freshly ground black pepper over the filled piadinas. Garnish the serving plate with a few extra arugula leaves and a drizzle of olive oil.