Italian Flatbread (Piadina) With Fontina and Prosciutto |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 6 |
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Delicious. Ingredients:
2 teaspoons lemon zest |
6 ounces fontina cheese, shredded |
2 tablespoons extra virgin olive oil |
1/2 teaspoon baking soda |
1/2 cup butter, room temperature in 1/2-inch pieces |
1 teaspoon fine sea salt |
1 cup chopped fresh basil |
12 tablespoons water |
3 1/2 cups all-purpose flour |
1 lb whole milk ricotta cheese |
4 ounces prosciutto, thinly sliced |
Directions:
1. Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add the water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
2. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper, to taste. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange the prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.
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