Gorgonzola Piadina with Crudo and Tomatoes

Here is an Italian variation of a classic piadina with a creamy gorgonzola twist, which pairs well with the salty flavor of prosciutto crudo and the freshness of tomatoes.

Ingredients

• Piadine (1 per serving)
• Gorgonzola, 100 g
• Prosciutto crudo, 70 g
• Ripe tomatoes, 2
• Arugula, a handful
• Extra virgin olive oil, as needed
• Salt and pepper, as needed

Preparation

1. Start by slicing the tomatoes not too thinly and set them aside.
2. Spread the gorgonzola evenly over the surface of the piadina, leaving a small margin around the edges.
3. Arrange the slices of prosciutto crudo on top of the gorgonzola.
4. Add the tomato slices over the prosciutto, making sure to distribute them evenly.
5. Season the tomatoes with a pinch of salt, pepper, and a drizzle of extra virgin olive oil.
6. Add some arugula to give freshness and a bit of pepper if desired.
7. Heat a pan or a griddle over medium heat.
8. Once hot, cook the filled piadina for about 2 minutes per side or until the gorgonzola starts to melt and the piadina becomes slightly crispy.
9. Once ready, fold the piadina in half and serve immediately.

Curiosity

The piadina is a typical preparation from Emilia-Romagna and is traditionally filled with squacquerone and prosciutto crudo. However, the use of gorgonzola is an excellent alternative for those who love more intense blue cheeses and want to try a filling with a strong character.