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.
cup whole-milk ricotta cheese
teaspoon grated lemon zest, plus 2 tablespoons lemon juice
Kosher salt and ground black pepper
slices prosciutto, room temperature
ounces baby arugula (about 4 cups)
tablespoons extra-virgin olive oil