Prosciutto, Arugula and Ricotta Piadine Filling | Christopher Kimball’s Milk Street

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Milk Street Recipe

Prosciutto, Arugula and Ricotta Piadine Filling

Appears in March-April 2017

10 minutes

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

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