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Milk Street Recipe
Milk Street Bowtie Prosciutto, Arugula and Ricotta Piadine Filling

Prosciutto, Arugula and Ricotta Piadine Filling

10 minutes

4 piadine

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. 

3/4 cup whole-milk ricotta cheese
1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
Kosher salt and ground black pepper
8 slices prosciutto, room temperature
4 ounces baby arugula (about 4 cups)
3 tablespoons extra-virgin olive oil
Ingredients
  • ¾

    cup whole-milk ricotta cheese

  • ½

    teaspoon grated lemon zest, plus 2 tablespoons lemon juice

  • Kosher salt and ground black pepper

  • 8

    slices prosciutto, room temperature

  • 4

    ounces baby arugula (about 4 cups)

  • 3

    tablespoons extra-virgin olive oil

Directions