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Piadina with Prosciutto and Scamorza

17/11/2023

The piadina with prosciutto and scamorza is a classic Italian snack or quick meal, particularly from the Emilia-Romagna region. Here’s how to prepare it.

Ingredients

  • 4 piadinas (you can either buy them ready-made or prepare them yourself)
  • 8 slices of cured ham
  • 200 g of sliced smoked scamorza
  • Extra virgin olive oil (optional)
  • Arugula (optional for a touch of freshness)

Preparation

  1. If you’re using ready-made piadinas, lightly grill them on a hot griddle or in a non-stick frying pan without adding oil or butter. This softens the piadinas and enhances their flavor.
  2. Once the piadina is lukewarm, add the slices of cured ham on half of the piadina’s surface.
  3. Place the slices of smoked scamorza on top of the ham.
  4. If you wish, drizzle some extra virgin olive oil over the scamorza and add fresh arugula for a contrast in flavor and a touch of color.
  5. Fold the piadina in half to cover the filling.
  6. Place the piadina back on the griddle or pan and cook it from both sides until the scamorza begins to melt and the outside becomes slightly crispy. Be careful to turn it gently to avoid the filling from spilling out.
  7. Serve the piadina hot and gooey.

Trivia

Piadina is a type of flat, unleavened bread, typical of the Romagna cuisine. Traditionally, it was cooked on a testo, a sort of terracotta or metal disc. Today, for convenience, griddles or pans are more commonly used. For an even richer variation, you can spread a thin layer of squacquerone, a fresh and spreadable cheese typical of the same area as the piadina, inside the piadina.

Piadina with prosciutto and scamorza