Italian piadina is a thin tortilla fried in oven or grilled. In the region of Emilia-Romagna, it is considered popular fast food that is cooked in numerous street stalls. Usually on the pyadina they put the most diverse filling and fold it in half in the manner of the Mexican cassadilla. But with using Italian cakes, you can cook pizza. Such “pizza” will appeal to lovers of thin pastry. Lay on pyadine cheese and prosciutto, sprinkle with herbs and cut into 8 треугольников. 
Time: 50min Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3.5 tbsp. premium flour and a little more for dusting
- 0.5 tsp soda
- 1 tsp fine salt and a little more to salt
- 110 gr. butter at room temperature, sliced into pieces of 1.5 cm.
- 2 tbsp. l olive oil
- 450 gr whole milk ricotta
- 2 tsp lemon zest (from about 2 small lemons)
- 200 gr. cheese fountain, grated (about 2 tbsp.)
- 150 gr. dried prosciutto ham, thinly sliced
- 1 tbsp. chopped basil
Recipes with similar ingredients: wheat tortillas, ricotta cheese, fontina cheese, dried ham, prosciutto, basil
Recipe preparation:
- In a bowl of the mixer with dough hooks, mix the flour, soda and 1 tsp. salt. Add the butter and mix for 2 minutes at low speed. Without turning off the mixer, add a little 10 – 12 tbsp. l water and mix until a dough is formed, sticking to nozzles. Put it on the work surface, lightly sprinkled with flour, and knead for 5 minutes until formed smooth mass. Cut the dough into 4 equal parts. Form 4 circle, wrap them in cling film and put in the refrigerator for 30 minutes.
- Heat a grill pan over moderate heat, or heat up the street grill. On a lightly floured working roll out 4 circles with a diameter of 20 – 25 cm and a thickness of 0.3 see grease circles with olive oil and grill for 4 minutes from each side. Remove the finished cakes from the heat and cool slightly. In a small bowl, mix ricotta and lemon zest. Salt and pepper to taste.
- Spread pyadina on each cake. 0.5 tbsp. ricotta top sprinkle evenly with grated cheese and put in two slices prosciutto. Cut each loaf of cake to the piadina into 8 pieces and shift to the dish. Sprinkle with basil leaves and serve. With this dish Cabernet Sauvignon red wine is combined.
