We present to you the “piadina,” an Italian flatbread sandwich traditional in Emilia-Romagna. Chef Dan Drohan of Otto fills it with Robiola cheese, prosciutto di Parma and fresh arugula.
Makes 6 flatbread sandwiches
For the piadina dough
½ pound all-purpose flour
½ pound 00 flour (or substitute with all-purpose)
2 ½ teaspoons kosher salt
1 ½ tablespoons baking powder
¼ pound lard (rendered pork fat)
2 teaspoons extra-virgin olive oil
½ cup milk
½ cup water
For the piadina fillings
2 (8 or 9 ounce) packages of Robiola
24 slices prosciutto di Parma
2 cups fresh arugula
Extra-virgin olive oil, for drizzling
Freshly cracked black pepper
Make the piadine
In the bowl of a stand mixer fitted with the dough hook attachment, add both flours, salt, baking powder, lard and olive oil. Turn the mixer on low and mix until ingredients start to come together, then increase speed to medium.
Slowly pour in the milk, mix until incorporated, then add the water in the same manner.
Beat in the mixer on medium until dough is fully combined and springy, about 3 to 5 minutes.
Cover bowl with plastic wrap and set aside for 30 minutes, or allow to rest in the refrigerator for up to one day.
When you’re ready to make the piadine, divide the dough into six balls of equal size. Flour a work surface and roll the balls of dough very thin, forming a circle about 11 inches in diameter. In the meantime, heat a large cast iron pan or griddle over medium heat until very hot. Transfer each rolled-out piadina dough to the griddle one at a time and cook until bubbly and golden brown, about one minute per side.
Assemble the sandwiches
Cut up or pull apart the cheese into inch-sized pieces and distribute them over the six flatbreads. Place four slices of prosciutto di Parma on top of the cheese, then evenly divide the arugula over top. Drizzle with high quality extra-virgin olive oil and sprinkle with a few cracks of fresh black pepper. Fold each piadina in half and cut once down the middle. Serve at once while they’re still warm.