This is the traditional filling for 'piadina', a flatbread that originated in the Emilia Romagna region of northern Italy. Replace Stracchino or Crescenza cheese with any soft, creamy cheese such as Brie or Taleggio.
8 slices Italian prosciutto (Prosciutto di Parma™ or San Daniele™)
150g Italian stracchino or crescenza cheese
4 handfuls arugula
Method Prep:10min › Cook:5min › Ready in:15min
Place piadina, one at a time, in a cast iron or flat griddle pan for a few minutes to warm through.
Place 2 slices prosciutto and 40g crescenza cheese on each piadina. Fold in half to create a moon shape. Place back on the pan and cook for 1 minute, or until cheese starts to melt.
Open the piadina, add some rocket leaves, fold again. Cut into wedges and serve straight away!