Italian · PANTRYHOP RECIPE
Piadina con prosciutto e rucola
15 minutes · 4 servings · omnivore
A very common Emilia-Romagna street-food style lunch.
Ingredients
Check you have the quantities below.
- 4 piadina flatbreads
- 120 g prosciutto
- 200 g, sliced mozzarella
- 2 cups arugula
- 1 tbsp olive oil
Let’s make it
- Warm the piadine in a dry skillet for 30 seconds per side or until soft.
- Divide the mozzarella, prosciutto, and arugula among the flatbreads.
- Drizzle with a little olive oil and fold each one in half.
- Serve immediately while warm.
For children, swap the arugula for thin cucumber or lettuce.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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