Buffalo mozzarella, prosciutto, basil & tomato piadina

Buffalo mozzarella, prosciutto, basil & tomato piadina

By
From
Alimentari
Serves
4
Photographer
Lauren Bamford

Sorry, but lard is the secret to piadina. It kind of holds everything together and makes it crispy. I adore piadinas. You can have them as a snack – it’s like a calzone in some ways but really thin. Best of all they’re very achievable at home because the dough is easy to work with. You just pan fry the dough, put the filling in and off you go.

Ingredients

Quantity Ingredient
olive oil, for frying
1 x 125g ball fresh buffalo mozzarella, sliced
8 slices prosciutto
2 tomatoes, sliced
1 handful basil leaves

Piadina dough

Quantity Ingredient
185g plain flour
1/4 teaspoon bicarbonate of soda
pinch salt
25g lard or butter, melted
90ml warm water, (approximately)

Method

  1. To make the dough, mix the dry ingredients together by hand in a large mixing bowl. Add the melted lard or butter and gently combine. Gradually add enough of the water to form a dough. Cover the bowl with plastic wrap and leave in a warm place to rest for 30 minutes.
  2. Divide the dough into four portions of about 90 g each. Roll out into 20 cm rounds.
  3. Heat a little olive oil in a frying pan over high heat. Fry each piadina for a few minutes on each side, or until lightly coloured.
  4. Top one half of each piadina with slices of mozzarella, prosciutto, tomato and basil. Fold over and enjoy fresh or toasted in a flat sandwich press.
Tags:
alimentari
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