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Piadina with Ricotta, Prosciutto and Arugula

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Throughout the towns of Emilia-Romagna are little food stands, where piadina (flat bread) is grilled to order and sandwiched around a variety of fillings, like cheese and prosciutto. Paul Bartolotta describes piadina as Italy's defense against fast food—while it's fast to make, it's real food with a cultural past. His version is hearty and irresistible, especially when sandwiched with milky, fresh ricotta cheese, salty prosciutto and a vibrant arugula salad.

Ingredients:
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • kosher salt
  • 4 ounces lard or vegetable shortening (1/2 cup), at room temperature
  • 3/4 cup water
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1 1/2 cups fresh ricotta cheese
  • freshly ground pepper
  • 4 ounces baby arugula (4 cups)
  • 1 teaspoon fresh lemon juice
  • 1/4 pound thinly sliced prosciutto, mortadella or salami
Directions:
  1. In a standing electric mixer fitted with the dough hook, combine the flour, baking soda and 2 teaspoons of salt. Add the lard and mix at medium-low speed until evenly combined. Slowly add the water, mixing until the dough forms a mass around the hook. Increase the speed to medium and knead until smooth, 5 minutes. Divide the dough into 6 pieces and roll each piece into a ball. Wrap the balls in plastic and let rest at room temperature for 30 minutes.
  2. Preheat the oven to 225°. Heat a cast-iron griddle until very hot. On an unfloured work surface, roll out each ball to a 10-inch round, about 1/8inch thick. Brush both sides of each round very lightly with oil and grill over moderate heat, turning once, until golden and cooked through, 3 to 4 minutes. Wrap in foil and keep the breads warm in the oven while you cook the rest.
  3. In a small bowl, season the ricotta lightly with salt and pepper. In a medium bowl, toss the arugula with the 1 tablespoon of oil and the lemon juice and season with salt and pepper. Arrange 3 breads on a work surface and spread with the ricotta. Top with the prosciutto, followed by the arugula salad. Cover with the remaining breads, cut into quarters and serve warm.
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