Prosciutto, Arugula and Ricotta Piadine Filling

4 piadine

10 minutes

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In Romagna, piadine are often served with cured meats, greens and fresh cheeses that soften in the warmth of the freshly cooked bread. If possible, purchase fresh-cut prosciutto, sliced as thinly as possible, and allow it to come to room temperature. The flavor and texture of ricotta cheese varies widely by brand; we like Calabro.



10 minutes


  • ¾

    cup whole-milk ricotta cheese

  • ½

    teaspoon grated lemon zest, plus 2 tablespoons lemon juice

Scott P.

Did not have a cast-iron skillet, so I didn't get the char look, but they turned out fine taste-wise. I would have added more prosciutto to the recipe. Its taste got lost in the lemony arugula and ricotta.