MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Piadina
Categories: Breads, Cheese, Pork, Greens, Citrus
     Yield: 8 servings

MMMMM--------------------------PIADINA-------------------------------
 3 1/2 c  A-P flour
   1/2 ts Baking soda
   1/2 ts Kosher salt; more for
          - serving
   1/2 c  Shortening
   3/4 c  Warm water
   1/4 c  Olive oil

MMMMM--------------------------FILLING-------------------------------
     1 c  Ricotta
     2 tb Fresh lemon juice; divided
     2 tb Olive oil; divided
          Salt & pepper
     4 oz Baby arugula
     4 oz Mozzarella; sliced
   1/4 lb Prosciutto; thin sliced

 TO MAKE THE PIADINA DOUGH: In the bowl of a stand mixer
 fitted with the dough hook, combine the flour, baking
 soda and salt. Add the shortening and mix until blended
 through and the mixture looks like fine sand. Stir in
 the warm water until the dough comes together. Knead on
 high for about 5 minutes until it pulls away from the
 sides of the bowl and is smooth and not sticky. If the
 dough doesn't come together, add a small amount of water
 more a tablespoon at a time, until it does. Cover with a
 kitchen towel and allow to rest at room temperature for
 30 minutes.

 Set oven @ 225°F/107°C.

 Heat a cast-iron skillet over moderate heat until very
 hot.

 Cut the dough into 8 equal pieces and keep covered with
 the kitchen towel. Working with one piece at a time,
 roll out on an unfloured work surface into an 8-inch
 round, about ?inch thick. Brush both sides with olive
 oil and cook in preheated pan, turning once, until
 golden and cooked through, about 3 to 4 minutes.
 Transfer to a baking sheet and cover with a clean
 kitchen towel. Keep warm in oven while you cook the
 rest.

 In a small bowl, combine the ricotta, 1 tablespoon lemon
 juice, 1 tablespoon olive oil and a pinch of salt and
 pepper. Set aside.

 In a separate bowl, combine the arugula, remaining
 tablespoon lemon juice and olive oil and season with a
 pinch of salt and pepper. Set aside.

 To assemble the piadine, fold each in half and then fill
 with ricotta and/or mozzarella, arugula and prosciutto.
 Top with a bit of coarse salt, if you wish. Serve
 immediately. Enjoy!

 RECIPE FROM: https://www.thecandidappetite.com

 Uncle Dirty Dave's Archives

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