Piadina with Squacquerone & Culatello di Zibello
I can’t resist the allure of a well-made Piadina, a classic Italian sandwich I first devoured at Sfarina in Bologna during a street food tour of the city. While this iconic flatbread sandwich is incredibly versatile, this recipe calls for the classic pairing of creamy Squacquerone cheese (similar to Stracchino) and Culatello di Zibello, a PDO-protected cured meat from Parma. The flatbread is the foundation of this sandwich, so it’s crucial to make the piadina from scratch and eat it fresh! Otherwise, feel free to get creative with whatever toppings you have on hand at home, whether that be cured meats, artisan cheese, or seasonal vegetables.
Servings: 4 sandwiches
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.
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.
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.
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 serve
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 piadina in half and press gently to secure shut. Slice in half and serve. Enjoy!