ITALIAN FLATBREAD (PIADINA) WITH FONTINA AND PROSCIUTTO
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."
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- 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 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.
- 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. 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.
FLATBREAD STUFFED WITH CHEESE AND PROSCIUTTO (_TORTA AL TESTO_ )
This unorthodox panino-you work in reverse, griddling the bread first, then layering it with prosciutto, Fontina, and arugula before baking-results in a warm, gooey flatbread with a crunchy crust.
Provided by Ursula Ferrigno
Yield Makes 6 (first course) servings
Number Of Ingredients 8
Steps:
- Stir together yeast and 1/3 cup warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
- Stir together flour and salt with a fork in a large bowl. Make a well in center and add yeast mixture and oil. Stir in flour, then stir in as much of remaining 1/3 cup water as needed to form a firm, moist dough.
- Turn dough out onto a lightly floured surface and knead until smooth, shiny, and elastic, about 10 minutes.
- Put dough in cleaned large bowl and cover bowl. Let rise in a draft-free place at warm room temperature until doubled, about 1 hour.
- Punch down dough and divide into 2 pieces. Form each piece into a ball and let stand, covered, 10 minutes.
- Roll out each ball on a lightly floured surface with a rolling pin into an 8-inch round (about 1/4 inch thick; if dough resists rolling out, let stand 1 to 2 minutes, then continue).
- Preheat oven to 400F with rack in middle.
- Heat a heavy medium skillet or griddle over medium-low heat until very hot, about 10 minutes. Cook rounds 1 at a time, flipping frequently to avoid scorching and to aid even cooking, until golden, about 6 minutes per round. Stack rounds and wrap in a kitchen towel (not terry cloth) to keep soft while cooling.
- When rounds are cool, separate into halves by cutting into bread all around edge and gently pulling rounds apart. Sandwich cheese, arugula, prosciutto, and salt and pepper to taste between halves.
- Put stuffed breads on a baking sheet and bake until crisp and cheese has melted, about 8 minutes. Cut into wedges and serve warm.
GRILLED FLATBREAD WITH CRISPY PROSCIUTTO, RICOTTA AND VINCOTTO
Steps:
- Preheat a grill to medium high. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the prosciutto and cook, turning, until crispy and brick red in color, 3 to 4 minutes. Remove the prosciutto to a paper towel-lined plate and remove the pan from the heat. Brush the flatbread with the prosciutto oil on both sides.
- Add the flatbread to the grill and cook until golden brown and toasted, 1 to 2 minutes per side. Remove the flatbread from the grill and let cool 1 minute.
- Using a spatula, spread the ricotta all over the flatbread, leaving a small border along the edge. Sprinkle lightly with sea salt. Microwave the honey for 5 to 10 seconds just to loosen. Using a spoon, drizzle the honey over the ricotta and top with the crispy prosciutto. Drizzle with some vincotto and top with chives. Cut into pieces.
PROSCIUTTO & CHEESE FLATBREADS
This was posted in a supermarket magazine as a suggestion as a half-time snack for the upcoming Football World Cup. I thought it looked good and posted it here for safekeeping and to share. A bit like a quesadilla.
Provided by -Sylvie-
Categories Lunch/Snacks
Time 21m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place half of the tortillas flat onto a work surface.
- Divide the prosciutto ham between them and top with the gruyere.
- Top with the four remaining tortillas.
- Heat a little olive oil in a large skillet, add one tortilla sandwich at a time and cook on medium heat for approximately 2-3 minutes before carefully turning and cooking the other side for a further 2-3 minutes.
- Remove from pan and keep warm whilst cooking the remaining tortillas.
- Cut into wedges and serve with fresh arugula/rocket.
Nutrition Facts : Calories 225.9, Fat 13.7, SaturatedFat 5.7, Cholesterol 27.3, Sodium 274.2, Carbohydrate 15.5, Fiber 0.9, Sugar 0.7, Protein 9.9
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