This recipe requires a little extra work because it calls for making your own flatbread. But if you have a little extra time, or save it for the weekend, it’s worth the extra bit of effort. You can, in a pinch, use store-bought flatbread or even tortillas, but I urge you to try making your own. It’s fun, and nothing beats freshly made flatbread.
Italian "00" flour is a soft, white flour that is highly refined.
To drink: a sparkler, such as prosecco or cava.
Make Ahead: The dough needs to rest twice, for a total of 3 1/2 hours.
- For the dough
- 1/2 cup whole milk
- 4 cups Italian 00 flour or all-purpose flour, plus more for the work surface (see headnote)
- 1 teaspoon baking powder
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 3/4 cup warm water
- 1 tablespoon kosher salt
- For the filling
- 3 cups arugula, tough stems removed (2 ounces)
- 1 tablespoon extra-virgin olive oil
- 12 ounces thinly sliced prosciutto (about 24 slices), at room temperature
- 1 pound fresh whole-milk mozzarella, cut into thin slices, at room temperature
For the dough: Heat the milk in a small saucepan over low heat just until warm (about 105 degrees).
Sift the flour and baking powder into the bowl of a standing mixer fitted with a dough hook attachment. Add the butter, water, milk and salt. Beat on low speed for about 10 minutes, until the dough is thoroughly mixed and pulls away from the sides of the bowl. Shape the dough into a smooth ball and place on a plate. Cover with a damp kitchen towel and let rest for 3 hours at room temperature.
Divide the dough into 8 equal pieces. Shape each one into a ball and place the balls on the plate. Cover again with the kitchen towel and let rest for 30 minutes.
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
Dust the work surface with a little flour. Working with one ball of dough at a time, use a rolling pin to roll each one into a disk about 10 inches in diameter and 1/8-inch thick. Prick the dough all over with a fork. Place on a piece of parchment or waxed paper; stack the disks between paper as you go.
Place a large nonstick skillet or seasoned cast-iron skillet over medium heat. Once it is hot (after 1 to 2 minutes), carefully peel a disk of dough from the paper and place it in the skillet (the dough is quite delicate so use a gentle touch). Cook for 3 to 4 minutes, until the flatbread is slightly golden yet still soft, with some lightly charred spots. Use a spatula to turn over the disk; cook for 3 minutes, to achieve the same results on the second side. Transfer the piadina to a plate; repeat with the remaining disks, stacking them (no paper needed this time) as you go.
For the filling: Toss the arugula with the oil until evenly coated. Divide the prosciutto, mozzarella and arugula so you have 8 equal portions of each.
Working with one piadina at a time, place it on a cutting board and cover the surface with the prosciutto, then the mozzarella the and the arugula. Fold the piadina over the filling to create a half-moon shape and place on a baking sheet. Fill the remaining piadine and divide between the baking sheets.
Bake one sheet at a time for 3 to 5 minutes, until the mozzarella is warmed through and just beginning to melt.
Cut each piadina into wedges and serve.
Adapted from "Cucina of Le Marche," by Fabio Trabocchi with Peter Kaminsky (Ecco, 2006).
Tested by Domenica Marchetti .
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