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Best Easy Piadina con Prosciutto Crudo Recipe

Name: Best Easy Piadina con Prosciutto Crudo Recipe
Total time: 30 min
Yield: 180 g
Ingredients: all-purpose flour 2 cups; whole milk 0.5 cup; olive oil 3 tbsp; prosciutto crudo 8 oz; arugula 2 cups; sea salt 0.5 tsp; black pepper 0.25 tsp

Warm piadina wrapped around silky prosciutto crudo is an unbeatable Romagnola combination. This high protein mediterranean flatbread is a quick, fresh family meal.

Cook 30 min Difficulty EASY 345 kcal

#mediterranean #high protein

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Ingredients

Main ingredients

all-purpose flour 2 cups
whole milk 0.5 cup
olive oil 3 tbsp
prosciutto crudo 8 oz
arugula 2 cups

Seasonings/Sauce

sea salt 0.5 tsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 38 g 44%

Protein 16 g 19%

Fat 14 g 37%

Serving size 180g

Cooking steps

1

Combine all-purpose flour, sea salt, and olive oil in a mixing bowl, then gradually add milk, kneading for 5 minutes until the dough is smooth and pliable.
2

Divide the dough into 4 equal balls, cover, and rest for 15 minutes at room temperature to allow gluten to relax.
3

Roll each dough ball into a thin round, about 8 inches wide, dusting with flour to prevent sticking.
4

Heat a large skillet over medium-high heat. Cook one piadina at a time for 2–3 minutes per side, turning when light golden spots appear; avoid over-browning to keep the flatbread tender.
5

Lay cooked piadine flat, scatter fresh arugula, layer prosciutto crudo, and finish with a light sprinkle of black pepper. Fold each piadina and serve immediately while warm.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Piadina con Prosciutto Crudo Recipe?

Prosciutto crudo is the signature ingredient that defines both the flavor and identity of this piadina. Its silky texture and savory aroma are complemented by the arugula and olive oil flatbread base, delivering a classic Romagnola experience.

Q. What heat and timing tips help ensure the piadina stays soft and pliable?

The piadina should be cooked on a medium-high skillet for 2–3 minutes per side, just until light golden spots form. Overcooking will make the bread dry and rigid, so be sure to flip promptly and avoid high heat.

Q. How can I prevent the piadina from becoming tough or chewy?

Resting the dough for 15 minutes allows gluten strands to relax, making it easier to roll thin and ensuring tenderness after cooking. Also, don't overcook; remove the flatbread as soon as it turns lightly golden.

Q. How many calories and what is the protein-to-carb ratio per serving?

Each serving of this piadina contains 345 kcal, with 16g protein and 38g carbohydrates. The protein-to-carb caloric ratio is approximately 19% protein and 44% carbohydrates, making this dish high in protein and suitable for Mediterranean-style nutrition.

Best Easy Piadina con Prosciutto Crudo Recipe

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