Luca Ciano's Piadina with Prosciutto di Parma & Stracchino Cheese

Discover the essence of Italian street food with Luca Ciano’s authentic Piadina recipe! Episode 1 of Luca’s Key Ingredient highlighted Proscuitto di Parmi a classic and quintessential ingredient to Italian cooking. This recipe for Piadina with Prosciutto di Parma & Stracchino Cheese is perfect for utilising your stand mixer’s dough-kneading magic. Create fresh, warm flatbreads paired with the rich taste of Italy’s finest prosciutto.

Catch the new season of Luca’s Key Ingredient, Sundays at 9:30am on Channel 10 or on demand.

Serves: 6

Prep Time: 45 mins

Cook Time: 5 mins

INGREDIENTS 

300 g thinly sliced Prosciutto di Parma

300 g stracchino cheese

80 g fresh baby rocket leaves

 40 ml extra virgin olive oil

salt and pepper

Piadina 

450 g ‘00’ flour

 50 g wholegrain flour

 75 g unsalted butter

 200220 g water

 14 g salt

 ½ tsp baking powder

METHOD:

1.  To make the Piadina, add all dry ingredients into a bowl or in a standing mixer and stir to combine. Then start adding butter and mix well. Then add water a little at a time till all combined, kneed for 4-5 minutes. Rest the dough in the fridge for 15-30 minutes. 

2. Roll dough onto a flat surface with a little flour into a long thick log. Divide the log into 6 equal-sized pieces. Work each piece with your hands into a round dough ball, just like  a pizza dough ball and let them rest for another 15 minutes at room temperature, covered.

3. Roll each dough ball into a round shape of 2-3 mm in thickness and around 20-22 cm in diameter

4. Heat a nonstick frying pan, when hot, add the Piadina and cook for 2-3 minutes on each side on a gentle heat. Remove from heat and repeat.

5. To serve, spread stracchino cheese on half of each Piadina, season and drizzle with olive oil, lay prosciutto slices on it and last some fresh rocket leaves. Drizzle again with oil and season. Fold in half and serve!

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