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Prosciutto, Arugula and Ricotta Piadine Filling

Prosciutto, Arugula and Ricotta Piadine Filling

  • Makes
    4 piadine
  • Cook Time
    10 minutes

In Romagna, piadine are often served with cured meats, greens and fresh cheeses that soften in the warmth of the freshly cooked bread. If possible, purchase fresh-cut prosciutto, sliced as thinly as possible, and allow it to come to room temperature. The flavor and texture of ricotta cheese varies widely by brand; we like Calabro.

Ingredients
  • ¾

    cup whole-milk ricotta cheese

  • ½

    teaspoon grated lemon zest, plus 2 tablespoons lemon juice

  • Kosher salt and ground black pepper

  • 8

    slices prosciutto, room temperature

  • 4

    ounces baby arugula (about 4 cups)

  • 3

    tablespoons extra-virgin olive oil

In a medium bowl, stir together the ricotta and lemon zest. Taste and season with salt and pepper. Spread the ricotta mixture evenly over half of each piadina, then top with 2 slices of prosciutto. In a medium bowl, toss the arugula with the lemon juice and a pinch of salt. Mound on top of the prosciutto. Drizzle with oil and fold.

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