Piadina, an Italian flatbread, hails from Emilia-Romagna, a region famous for Parma ham and Parmigiano-Reggiano. Essentially a street food snack, it easily becomes a meal paired with Lambrusco, their regional sparkling wine.
- Prep time 45 minutes
- Total time 45 minutes
- Portion size 8 servings
Ingredients
Piadina:
Filling:
Method
In large bowl, whisk together flour and salt. Using fingers, rub in lard until mixture resembles fine crumbs. Make well in centre; pour in water. Using fork, gradually stir flour mixture into water until soft dough forms.
Turn out onto lightly floured work surface; knead until smooth, dusting with more flour if needed, until dough is smooth, elastic and no longer sticky, about 1 minute.
Divide dough evenly into 8 balls. Roll out 1 ball into 10-inch round (do not dust with flour); keep remaining dough covered with kitchen towel (to prevent drying out). In large cast-iron or heavy-bottomed skillet, cook piadina over medium heat, flipping once, until browned, 1 1/2 to 2 minutes per side. Transfer to plate; cover with foil and kitchen towel to keep warm. Repeat with remaining dough.
Filling: Arrange 1 slice of prosciutto and 3 pieces of mortadella over half of each piadina. Layer with mozzarella and tomatoes; drizzle with oil (if using). Top each with 1 cup of the Arugula & Mushroom Salad; fold over uncovered half of piadina.
Test Kitchen Make-Ahead: Freeze cooled cooked piadina in a resealable plastic bag for up to a month. Thaw, then microwave on high until warm and softened, 20 to 30 seconds.
Nutritional facts PER SERVING: about
- Fibre 2 g
- Sodium 1112 mg
- Sugars 2 g
- Protein 23 g
- Calories 555
- Total fat 36 g
- Potassium 170 mg
- Cholesterol 59 mg
- Saturated fat 13 g
- Total carbohydrate 38 g
%RDI
- Iron 21
- Folate 39
- Calcium 30
- Vitamin A 8
- Vitamin C 16
