Piadina Romagnola
Thin Romagna flatbread filled with prosciutto, squacquerone, and arugula.
- prep 20 min
- cook 10 min
- total 30 min
- serves 4
- intermediate
- Italy
Ingredients
- 400 g flour
- 200 ml water
- 40 ml olive oil
- 150 g prosciutto
- 200 g soft cheese
- 80 g arugula
Steps
- Mix flour, water, oil, salt into soft dough, rest 30 minutes.
- Divide, roll into thin discs.
- Cook on hot dry pan 2 minutes per side until spotted.
- Fill with prosciutto, cheese, arugula, fold in half.
≈ 460 kcal · 20 g protein · 55 g carbs · 18 g fat — per serving, estimate