Piadina With Fontina And Prosciutto Food
ITALIAN FLATBREAD (PIADINA) WITH FONTINA AND PROSCIUTTO
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
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
Provided by Giada De Laurentiis
Time 13m
Yield 1 serving
Number Of Ingredients 8
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
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
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
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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- In a standing electric mixer fitted with the dough hook, combine the flour, baking soda and 2 teaspoons of salt. Add the lard and mix at medium-low speed until evenly combined. Slowly add the water, mixing until the dough forms a mass around the hook. Increase the speed to medium and knead until smooth, 5 minutes. Divide the dough into 6 pieces and roll each piece into a ball. Wrap the balls in plastic and let rest at room temperature for 30 minutes.
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- In a small bowl, season the ricotta lightly with salt and pepper. In a medium bowl, toss the arugula with the 1 tablespoon of oil and the lemon juice and season with salt and pepper. Arrange 3 breads on a work surface and spread with the ricotta. Top with the prosciutto, followed by the arugula salad. Cover with the remaining breads, cut into quarters and serve warm.
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- To make the piadina dough, in the bowl of a stand mixer fitted with the dough hook, combine the flour, baking soda and salt. Add the shortening and mix until blended through and the mixture looks like fine sand. Stir in the warm water until the dough comes together. Knead on high for about 5 minutes until it pulls away from the sides of the bowl and is smooth and not sticky. If the dough doesn't come together, add a small amount of water more a tablespoon at a time, until it does. Cover with a kitchen towel and allow to rest at room temperature for 30 minutes.
- Cut the dough into 8 equal pieces and keep covered with the kitchen towel. Working with one piece at a time, roll out on an unfloured work surface into an 8-inch round, about 1/8inch thick. Brush both sides with olive oil and cook in preheated pan, turning once, until golden and cooked through, about 3 to 4 minutes. Transfer to a baking sheet and cover with a clean kitchen towel. Keep warm in oven while you cook the rest.
- In a small bowl, combine the ricotta, 1 tablespoon lemon juice, 1 tablespoon olive oil and a pinch of salt and pepper. Set aside.
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- In a standing mixer fitted with the paddle, mix the flour with the baking soda and salt. Add the shortening and beat at low speed until the mixture resembles coarse meal. Gradually beat in the water on medium-low speed until the dough is smooth, about 3 minutes. Divide the dough into 8 pieces, cover with plastic wrap and let stand at room temperature for 30 minutes.
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- On an unfloured surface, roll out each piece of dough to an 8-inch round, about 1/8 inch thick. Heat a griddle or cast-iron skillet. Cook the piadina one or two at a time over moderate heat, turning once, until lightly charred in spots and no longer doughy, 3 to 4 minutes. Transfer to a shallow bowl and cover with foil to keep warm while you cook the rest.
- Arrange the piadina on a work surface. Top 4 of the piadina with the butternut squash–pancetta mixture and shaved pecorino and fold to close. Top the other 4 with the prosciutto, stracchino cheese and arugula. Drizzle lightly with olive oil, season with salt and pepper and fold to close. Serve the piadina immediately, either whole or cut into wedges.
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- In a standing mixer fitted with a dough hook combine the flour, baking soda, and 2 teaspoons of salt. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 3/4 cup of water until the mixture forms a dough around the hook. Increase the speed to medium and knead until smooth, 5 minutes. Cut the dough into 4 equal pieces, shape into disks and wrap in plastic wrap. Rest at room temp for 30 minutes
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Italian Flatbread (Piadina) with Fontina and Prosciutto Piadina is a lot like pizza, except the crust doesn’t rise and it’s grilled instead of baked. The topping possibilities are endless, but an easy go-to is Giada De Laurentiis’ ricotta, fontina and prosciutto combination.
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ITALIAN FLATBREAD (PIADINA) WITH FONTINA AND PROSCIUTTO
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.
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ITALIAN FLATBREAD (PIADINA) WITH FONTINA AND PROSCIUTTO ...
Dec 10, 2019 - 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."
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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 …
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ITALIAN FLAT BREAD PIADINA WITH FONTINA AND PROSCIUTTO RECIPE
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