- 6
- 12 mins
- 20 mins
Ingredients
- 3-1/2 cups all purpose flour, plus extra for dusting
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt, plus extra, to taste
- 1 stick butter, (1/2 cup) cut into 1/2-inch pieces, at room temperature
- 10 to 12 tablespoons water
- 2 tablespoons extra-virgin olive oil
- 1 pound whole milk ricotta cheese
- 2 teaspoons lemon zest (from about 2 lemons)
- Freshly ground black pepper
- 6 ounces fontina cheese, shredded
- 4 ounces prosciutto, thinly sliced
- 1 cup chopped fresh basil leaves
Preparation
Step 1
1. Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment.
2. Add the butter and mix on low speed until incorporated, about 2 minutes.
3. With the machine running, slowly add the water until the mixture forms a dough around the hook.
4. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth.
5. Cut the dough into 4 equal pieces.
6. Form into disk shapes and wrap in plastic wrap.
7. Refrigerate for 30 minutes.
8. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
9. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick.
10. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side.
11. Remove the piadina from the grill to cool slightly. 12. Combine the ricotta cheese and lemon zest in a small bowl.
13. Season with salt and pepper, to taste.
14. Spread each piadina with 1/2 cup of the ricotta mixture.
14. Sprinkle the fontina cheese evenly over the ricotta cheese.
16. Arrange the prosciutto slices on top of the cheeses.
17. Cut each piadina into 8 wedges and transfer to a serving platter.
18. Garnish with the chopped basil.