Flatbread with Squacquerone Cream and Culatello

17/11/2023

The flatbread with squacquerone cream and culatello is a combination of Tuscan focaccia tradition and the flavors of the Emilia-Romagna gastronomy. It is a dish that enhances the softness of squacquerone, a fresh and spreadable cheese, and the sweetness of culatello, a refined and delicate charcuterie.

Ingredients

1 Tuscan flatbread
250 g of squacquerone cheese
150 g of culatello
Extra virgin olive oil (to taste)
Black pepper (optional)
Arugula or other leaf salad for decoration (optional)

Preparation

Obtain a high-quality Tuscan flatbread, preferably fresh with a crunchy exterior but soft on the inside. If you’re not in Tuscany, a good focaccia or a suitable homemade bread for stuffing can work as an alternative.
Slice the flatbread horizontally to get two layers that you will fill with the other ingredients.
Spread the squacquerone evenly on the bottom layer of the flatbread. Squacquerone is a very soft and creamy cheese, so it will spread easily.
Slice the culatello into thin slices and arrange it over the squacquerone cream. Culatello has a rich flavor, so distribute it so that each bite has the right balance of flavors.
If desired, add a touch of arugula or a leaf salad to add crunchiness and freshness to the dish.
A sprinkle of freshly ground black pepper can further enhance the flavors, but this is optional.
Close with the other layer of flatbread, press gently to adhere the layers well.
Cut the stuffed flatbread into portions and serve.

You can garnish with a drizzle of high-quality extra virgin olive oil before serving to further enrich the taste.

Curiosity

Squacquerone is a DOP cheese typical of Romagna that is produced exclusively in certain provinces of this region. Its softness and ease of spreading make it ideal for fillings and pairing with charcuterie like culatello. The latter, on the other hand, is a true delicacy from the Parma area and has a shorter aging period than prosciutto, with a particularly sweet and delicate taste.