Italian Flatbread (Piadina) With Fontina And Prosciutto
Serves: 4
Felicia King
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
56
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment
3
Add the butter and mix on low speed until incorporated, about 2 minutes
4
With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook
5
Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth
6
Cut the dough into 4 equal pieces
7
Form into disk shapes and wrap in plastic wrap
8
Refrigerate for 30 minutes
9
Place a grill pan over medium-high heat or preheat a gas or charcoal grill
10
On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick
11
Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side
12
Remove the piadina from the grill to cool slightly
13
Combine the ricotta cheese and lemon zest in a small bowl
14
Season with salt and pepper
15
Spread each piadina with 1/2 cup of the ricotta mixture
16
Sprinkle the fontina cheese evenly over the ricotta cheese
17
Arrange 2 prosciutto slices on top of the cheeses
18
Cut each piadina into 8 wedges and transfer to a serving platter
19
Garnish with the chopped basil