Entree: San Marino – Piadina Sammarinese (Thin Italian-style flatbread folded and filled with cured meats, soft cheese, and greens)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 55 min

Cook 12 min

Additional 30 min

Total 1 hr 37 min

Ingredients

- 3 cups (375 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1 tsp (6 g) fine salt
- 3 tbsp (45 g) lard (or strutto), softened
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 cup (240 ml) warm water, plus more as needed
- 8 oz (225 g) squacquerone or stracchino cheese, room temperature
- 6 oz (170 g) prosciutto, thinly sliced
- 2 cups (60 g) arugula
- 1 cup (150 g) cherry tomatoes, halved
- 1 tbsp (15 ml) extra-virgin olive oil for finishing
- Freshly ground black pepper to taste
- Coarse salt to taste (for tomatoes and arugula)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl whisk together the flour, baking powder, and fine salt. Rub in the lard with your fingertips until the mixture resembles coarse crumbs, then stir in the 2 tablespoons (30 ml) olive oil.
2. Add the warm water gradually and mix until a soft dough forms. Knead briefly on a lightly floured surface until smooth, about 3–4 minutes. Cover and let rest at room temperature for 30 minutes.
3. Divide the dough into 4 equal portions and roll each into a ball. On a lightly floured surface roll each ball into a thin circle about 8–9 inches (20–23 cm) across.
4. Heat a heavy skillet or griddle over medium-high heat. Cook each piadina for 2–3 minutes per side, until golden spots form and the bread puffs slightly. Keep cooked piadine warm wrapped in a clean towel.
5. To assemble, spread about 2 oz (55 g) squacquerone on one half of each warm piadina, top with 1.5 oz (42 g) prosciutto, a handful of arugula, and some halved cherry tomatoes. Drizzle with 1/4 tbsp (4 ml) olive oil, season with a little coarse salt on tomatoes and freshly ground pepper.
6. Fold the piadina in half and serve immediately while warm.

1. In a large bowl whisk together the flour, baking powder, and fine salt. Rub in the lard with your fingertips until the mixture resembles coarse crumbs, then stir in the 2 tablespoons olive oil.
2. Add the warm water gradually and mix until a soft dough forms. Knead briefly on a lightly floured surface until smooth, about 3–4 minutes. Cover and let rest at room temperature for 30 minutes.
3. Divide the dough into 4 equal portions and roll each into a ball. On a lightly floured surface roll each ball into a thin circle about 8–9 inches (20–23 cm) across.
4. Heat a heavy skillet or griddle over medium-high heat. Cook each piadina for 2–3 minutes per side, until golden spots form and the bread puffs slightly. Keep cooked piadine warm wrapped in a clean towel.
5. To assemble, spread about 2 oz (55 g) squacquerone on one half of each warm piadina, top with 1.5 oz (42 g) prosciutto, a handful of arugula, and some halved cherry tomatoes. Drizzle with 1/4 tbsp (4 ml) olive oil, season with a little coarse salt on tomatoes and freshly ground pepper.
6. Fold the piadina in half and serve immediately while warm.