Piadina With Fontina And Prosciutto Food

ITALIAN FLATBREAD (PIADINA) WITH FONTINA AND PROSCIUTTO

Italian Flatbread (Piadina) with Fontina and Prosciutto image

Giada says, "Piadini is a lot like a pizza, except that the crust doesn't rise and it's typically cooked on a grill to give it a nice, smoky flavor and crunchy crust. You can top a piadina with anything you like. This sauceless combination is very typical of northern Italy, where piadini are especially popular."

Provided by Giada De Laurentiis

Categories appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

3 1/2 cups all-purpose flour, plus extra for dusting
1/2 teaspoon baking soda
1 teaspoon fine sea salt, plus extra for seasoning
1 stick butter, cut into 1/2-inch pieces, at room temperature
2 tablespoons extra-virgin olive oil
1 pound whole milk ricotta cheese
2 teaspoons lemon zest (from about 2 small lemons)
Freshly ground black pepper
6 ounces fontina cheese, shredded (about 2 cups)
4 ounces prosciutto, thinly sliced-
1 cup chopped fresh basil

Steps:

Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.

PANINO DI PROSCIUTTO E FONTINA

Panino di Prosciutto e Fontina image

Provided by Giada De Laurentiis

Time 13m

Yield 1 serving

Number Of Ingredients 8

Ingredients

2 to 4 slices (3 ounces total) fontina cheese
2 slices (1/2-inch-thick) rustic white bread
2 paper-thin slices red onion (optional)
Salt
Freshly ground black pepper
6 fresh baby spinach leaves
1 to 2 paper-thin slices (1/2-ounce) prosciutto
2 to 3 teaspoons olive oil

Steps:

Place 1 to 2 slices of fontina atop 1 bread slice. Top with the onions. Season with salt and pepper. Then add spinach and prosciutto. Add the remaining slice(s) of fontina. Top with the second bread slice. Brush both sides of the sandwich with the oil.
Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.

PIADINA WITH FONTINA AND PROSCIUTTO

Piadina with Fontina and Prosciutto image

Categories Sauce Side Prosciutto

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

3 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
Fine sea salt
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
2 tablespoons olive oil
1 (15-ounce) container (2 cups) whole-milk ricotta cheese
2 teaspoons grated lemon zest (from 1 to 2 lemons)
Freshly ground black pepper
3 cups (6 ounces) grated Fontina cheese
4 ounces prosciutto, thinly sliced
1 cup chopped fresh basil leaves

Steps:

Combine the flour, baking soda, and 1 teaspoon salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add up to 2/3 cup water, until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes, or until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
On a lightly floured work surface, roll out each piece of dough into an 8- to 10-inch circle, about 1/8 inch thick. Brush each circle with the olive oil. Grill for 4 minutes on each side. Remove the piadini from the grill and let cool slightly.
Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the Fontina cheese evenly over the ricotta cheese. Arrange the prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.

CHICKEN BREAST WITH PROSCIUTTO AND FONTINA CHEESE

Chicken Breast With Prosciutto and Fontina Cheese image

I viewed the making of this chicken dish on Lidia's Italian Kitchen. It turned out as delicious as it looked and it's easy to make. It's a little time consuming, but well worth the wait. The fontina and proscuitto parma can be found in any supermarket or Italian specialty store. You will need an oven-safe 9 inch skillet.

Provided by ChefSully

Categories Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

6 boneless chicken breasts, with skins on
6 slices Fontina cheese
6 slices prosciutto di Parma
8 ounces tomato sauce (bottled or store bought)
2 tablespoons all-purpose flour
1/4 cup olive oil

Steps:

With a mallet, gently pound each chicken breast between waxed paper.
The breasts should be one inch thick.
Preheat oven to 350 degrees.
Place one slice of proscuitto on top of each chicken breast.
With the back of your knife, tap the proscuitto lightly on the chicken breast.
This will make the proscuitto adhere to the chicken.
Preheat your 9" skillet with the oil until it becomes hot, not smokey.
Turn heat to medium/high.
Lay each piece of chicken, proscuitto side down, into the oiled pan.
Turn the heat down to medium.
Let it be.
Moving the chicken around will cause it to become tough.
Cook for 3- 4 minutes or until golden brown on one side.
Gently turn the chicken pieces over and continue to cook.
While the chicken is browning, add the tomato sauce to the pan.
Continue to cook the chicken in the tomato sauce for another 3- 4 minutes.
Sprinkle the flour into the tomato sauce.
The sauce will begin to thicken.
Once this side is golden brown, lay one slice of fontina cheese on top of each chicken breast.
Place the skillet into the preheated oven and cook for another 15 minutes.
Remove from oven, plate and serve with pasta, rice or lentils.
Serve with crusty Italian bread.

Nutrition Facts : Calories 459.2, Fat 31.2, SaturatedFat 10.5, Cholesterol 125.3, Sodium 515.2, Carbohydrate 5.2, Fiber 0.6, Sugar 2.1, Protein 38.2

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