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Italian flatbread with prosciutto

Makes 5 piadina

WHAT YOU NEED:

  • About 1 pound (500 g) all-purpose flour
  • 4 tablespoons (60 g) lard of Mora di Romagna or olive oil
  • 1 teaspoon (10 g) baking powder
  • Scant teaspoon (8 g) medium-grain Sale Dolce di Cervia “Sweet Salt of Cervia” or coarse salt
  • Prosciutto di Parma, for serving
  • Parmigiano Reggiano, for serving
  • Arugula, optional
WHAT YOU DO:
  1. Put the flour onto a work surface and create a “well’ in the center of the flour. Add the lard or olive oil then mix the flour into the center, gradually, a little at a time, adding a bit of warm water until dough is formed.
  2. Knead the dough until silky, about 10 minutes. Divide the dough into five balls. Roll out the ball about 1/2 inch (15 mm) thick. Heat a non-stick skillet until hot, then cook the piadina on one side for about a minute, piercing it with a fork tip several times. Turn and cook on the other side, again piercing it with a fork. Repeat two more times, until done, about 5 minutes. Repeat with the other sections. Best served hot off the skillet!
  3. To serve: Cut the piadiana in half, top with a several slices of Prosciutto di Parma and lots of thinly shaved Parmigiano Reggiano. If you like, add a bit of arugula. Top with the other half of the piadina, cut in half again and serve.