Italian Flatbread (Piadina) with Fontina and Prosciutto (Giada De Laurentiis) |
|
 |
Prep Time: 12 Minutes Cook Time: 8 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Giada says, Piadini is a lot like a pizza, except that the crust doesn't rise and it's typically cooked on a grill to give it a nice, smoky[ flavor and crunchy crust. You can top a piadina with anything you like. This sauceless combination is very typical of northern Italy, where piadini are especially popular. ] Ingredients:
3 1/2 cups all-purpose flour, plus extra for dusting |
1/2 teaspoon baking soda |
1 teaspoon fine sea salt, plus extra for seasoning |
1 stick butter, cut into 1/2-inch pieces, at room temperature |
2 tablespoons extra-virgin olive oil |
1 pound whole milk ricotta cheese |
2 teaspoons lemon zest (from about 2 small lemons) |
freshly ground black pepper |
6 ounces fontina cheese, shredded (about 2 cups) |
4 ounces prosciutto, thinly sliced |
1 cup chopped fresh basil |
Directions:
1. Combine the flour, baking soda and 1 teaspoon 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 10 to 12 tablespoons 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.
3. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.
|
|