Join! 12 weeks for $1

Milk Street Recipe

Prosciutto, Arugula and Ricotta Piadine Filling

Appears in March-April 2017

10 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Prosciutto, Arugula and Ricotta Piadine Filling

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.

4

piadine

10 minutes

Ingredients

  • ¾

    cup whole-milk ricotta cheese

  • ½

    teaspoon grated lemon zest, plus 2 tablespoons lemon juice

Reviews
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.


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.