Piadina Sammarinese (San Marino Thin Flatbread with Prosciutto and Arugula)
Local name: Piadina sammarinese
In short: A thin, soft griddled flatbread with blistered golden spots, folded around prosciutto, soft cheese and peppery arugula for a quick lunch. It takes about 40 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 15 min
- Resting
- 30 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 555 kcal
Piadina sammarinese, also called piada, is a flatbread rolled thinner than the better-known Romagna version and cooked on a hot griddle until it blisters. It is eaten warm, folded around prosciutto, soft cheese and peppery greens, or served beside cured meats and soups in place of bread. The dough is simple, made from flour, lard or olive oil, salt and water, and needs only a short rest.
Instructions
- Mix the flour, salt and baking soda in a bowl. Rub in the lard until the mixture looks like fine crumbs. Add 200 ml of the warm water and mix, adding a spoonful more at a time, until you have a soft, smooth dough that is not sticky.
- Knead for 5 minutes on a lightly floured surface until smooth. Cover and rest for 30 minutes.
- Divide the dough into 6 pieces and shape each into a ball. Roll each out on a floured surface into a very thin round, about 24 cm (9 1/2 in) across and 2 mm (1/12 in) thick.
- Heat a large heavy skillet or griddle over medium-high heat with no oil. Cook one round at a time for 1 to 2 minutes per side, pricking any large bubbles with a fork, until covered with golden-brown spots but still soft.
- Stack the cooked piadine inside a clean kitchen towel to keep them soft and warm.
- Spread each piadina with the soft cheese, lay on the prosciutto and arugula, fold in half or roll up, and serve at once.
Tips
- Roll the dough thin and cook it on a very hot, dry pan, because a thick piadina turns dry and doughy. If the dough springs back while rolling, cover it and rest for 10 minutes more.
- If you cannot find squacquerone or stracchino, use cream cheese loosened with a spoonful of plain yogurt. Leftover piadine keep for 2 days wrapped in a towel and reheat in a dry pan.
Questions and answers
What is the difference between piadina sammarinese and Romagna piadina?
Both are griddled flatbreads, but the San Marino version is usually rolled thinner. The fillings are similar: cured ham, soft cheese, greens and grilled vegetables.
Can I use olive oil instead of lard?
Yes. Replace the lard with 4 tbsp (60 ml) of olive oil. The piadina will be slightly less tender and a little fruity, but still soft and easy to roll.
How do I keep piadine soft?
Stack each one in a clean towel as soon as it comes off the pan so the steam keeps it pliable. Fill and eat them warm, and reheat leftovers briefly in a dry pan.
How long does it take to make Piadina Sammarinese (San Marino Thin Flatbread with Prosciutto and Arugula)?
About 40 min in total: 25 min of preparation and 15 min of cooking.
How many calories are in Piadina Sammarinese (San Marino Thin Flatbread with Prosciutto and Arugula)?
About 555 kcal per serving, with 22 g of protein, 64 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 555 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 64 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 1150 mg |
Estimated values, calculated from the ingredients.
