Italian 'piadina' filling

Italian 'piadina' filling

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About this recipe: 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.


Serves: 4 

  • 4 piadine (Italian flatbreads)
  • 8 slices Italian prosciutto (Prosciutto di Parma™ or San Daniele™)
  • 150g Italian stracchino or crescenza cheese
  • 4 handfuls arugula

Prep:10min  ›  Cook:5min  ›  Ready in:15min 

  1. Place piadina, one at a time, in a cast iron or flat griddle pan for a few minutes to warm through.
  2. 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.
  3. Open the piadina, add some rocket leaves, fold again. Cut into wedges and serve straight away!

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