Piadina with Squacquerone & Culatello Di Zibello
By Sarah Entwistle, @supperbysarah_
Piadina with Squacquerone & Culatello Di Zibello
By Sarah Entwistle, @supperbysarah_
Yield/Serves:
4
Special Equipment:
Rolling pin
Cast-iron skillet (or griddle)
Ingredients:
- 8 slices Culatello di Zibello
- 8 ounces Squacquerone cheese
- 1 container baby arugula
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 3/4 cup AP flour
- 3 tablespoons vegetable shortening
- 1/4 teaspoon baking soda
- 1/2 cup whole milk
Method:
Make the dough
Heat the milk until warm. In a medium bowl, whisk the flour, salt, and baking soda. Use your finger to pinch the lard into the flour mixture until the lard is broken into pea-sized pieces and coated with flour. Add the milk and stir with a wooden spoon until a shaggy dough forms. Transfer the dough to a clean work surface and knead until smooth, about 5 minutes. Shape the dough into a ball, cover loosely with plastic wrap, and let rest for 20 minutes.
Shape the piadine
Divide the dough into 4 equal sized pieces and shape each into a ball. Cover the dough balls loosely with plastic wrap and let rest for another 20 minutes.
Divide the dough into 4 equal sized pieces and shape each into a ball. Cover the dough balls loosely with plastic wrap and let rest for another 20 minutes.
Roll out the piadine
On a lightly floured work surface, pat 1 dough ball into a 5-inch disk (keep the remaining dough balls covered). Using a rolling pin, evenly roll the disk into a 10-inch circle, lightly flouring the counter and rolling pin as needed to prevent sticking. Use a fork to lightly prick the dough rounds all over on just 1 side; set aside and cover. Repeat with the remaining dough balls.
On a lightly floured work surface, pat 1 dough ball into a 5-inch disk (keep the remaining dough balls covered). Using a rolling pin, evenly roll the disk into a 10-inch circle, lightly flouring the counter and rolling pin as needed to prevent sticking. Use a fork to lightly prick the dough rounds all over on just 1 side; set aside and cover. Repeat with the remaining dough balls.
Cook the piadine
Preheat a cast iron skillet (or griddle) over medium-high heat until very hot; coat the skillet lightly with oil. Place 1 dough round into skillet and cook until the bottom side is spotty brown and bubbles form across the dough’s top surface, about 30 seconds. Using a spatula, flip dough and continue to cook until dough puffs and the second side is spotty brown, about 30 seconds. Use a spatula to transfer piadina to a rimmed baking sheet and hold warm in the oven while cooking the remaining piadine. Repeat with the remaining dough.
Preheat a cast iron skillet (or griddle) over medium-high heat until very hot; coat the skillet lightly with oil. Place 1 dough round into skillet and cook until the bottom side is spotty brown and bubbles form across the dough’s top surface, about 30 seconds. Using a spatula, flip dough and continue to cook until dough puffs and the second side is spotty brown, about 30 seconds. Use a spatula to transfer piadina to a rimmed baking sheet and hold warm in the oven while cooking the remaining piadine. Repeat with the remaining dough.
Dress the arugula
Right before serving, place the arugula in a bowl and drizzle with olive oil and balsamic vinegar; season with salt and toss to combine.
Assemble and serveRight before serving, place the arugula in a bowl and drizzle with olive oil and balsamic vinegar; season with salt and toss to combine.
Working with 1 piadina at a time, spoon a tablespoon sized dollop of cheese on the flatbread and spread evenly. Top with 1 cup dressed arugula and 2 slices of Culatello di Zibello. Fold the piadina in half and press gently to secure shut. Slice in half and serve. Enjoy!