PROSCIUTTO AND PEAR GRILLED FLATBREAD
Provided by Anne Burrell
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Heat a grill pan over medium-high heat and brush with olive oil.
- Meanwhile, roll out the pizza dough 1/4- to 1/2-inch-thick on a lightly floured surface into the desired shape; for a flatbread I like an elongated oval to fit my grill pan. Place the dough on the grill pan and cook until crusty grill marks appear, about 3 minutes. Flip and grill the other side.
- Top the grilled side with a brushing of olive oil, the sliced pears and fontina cheese, arranging everything in a flat even layer. When the crust is heated through and not doughy, and grill marks appear, remove the flatbread to a sheet pan and place in the oven. Bake until the cheese is melted and the pears are heated through, 5 to 7 minutes.
- Meanwhile, add the arugula to a medium bowl, then drizzle with the lemon juice and some olive oil to lightly coat . Season with a small pinch of salt and the crushed red pepper. Remove the pizza from the oven and top with the prosciutto, then the dressed greens. Drizzle with the truffle honey. Slice and serve! Salty-sweet! Yum!
ITALIAN FLATBREAD (PIADINA) WITH FONTINA AND PROSCIUTTO
Make and share this Italian Flatbread (Piadina) With Fontina and Prosciutto recipe from Food.com.
Provided by Messiejessie625
Categories Lunch/Snacks
Time 8m
Yield 4-6 serving(s)
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 the 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, to taste. 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.
Nutrition Facts : Calories 1027.5, Fat 58.9, SaturatedFat 33.3, Cholesterol 168.2, Sodium 1341.4, Carbohydrate 88.2, Fiber 3.5, Sugar 1.4, Protein 35.5
FETTUNTA WITH PROSCIUTTO
Steps:
- Prepare a gas, charcoal, or wood fire for grilling.
- Grill the bread a few inches from the heat until golden on both sides. Place the bread on a platter and immediately rub the garlic cloves over the top of the bread's surface. For really garlicky fettunta, rub hard and use both cloves of garlic. Drizzle a generous tablespoon or more of olive oil over each slice of bread.
- Combine the prosciutto, cheese, and parsley in a small bowl. Sprinkle the mixture evenly over each slice of bread. Return the bread to the hot grill cheese side up, cover the grill with the lid, and cook the fettunta just long enough to melt the cheese and rewarm the toast a bit, about 1 minute. Serve hot.
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.
SHIITAKE, FONTINA, AND PROSCIUTTO FRITTATA
Make and share this Shiitake, Fontina, and Prosciutto Frittata recipe from Food.com.
Provided by KathyP53
Categories Breakfast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Melt 3 tablespoons butter in 12" nonstick ovenproof skillet over medium heat. Add shallots; saute 2 minutes. Add prosciutto; saute until almost crisp, about 3 minutes. Add mushrooms, saute until brown and tender, about 6 minutes. Cool mushroom mixture in skillet 10 minutes.
- Whisk eggs, 1 cup grated Fontina cheese, parsley, salt and pepper in large bowl. Stir in mushroom mixture. Melt 1 tablespoons butter in same skillet over medium heat. Pour egg mixture into skillet. Cook without stirring until bottom and sides are set (top will be undercooked), about 10 minutes.
- Place skillet in oven and bake frittata until top is set, about 20 minutes.
- Preheat broiler. Sprinkle frittata with remiaining 1 cup cheese. Broil until cheese melts, about 2 minutes. Using heatproof spatula, loosen frittata on all sides. Slide onto platter.
- Can be made 2 hours ahead. Let stand at room temperature.
Nutrition Facts : Calories 288.1, Fat 21.5, SaturatedFat 11.2, Cholesterol 325.6, Sodium 524.5, Carbohydrate 6.4, Fiber 0.8, Sugar 1.4, Protein 17.6
More about "piadina with fontina and prosciutto recipes"
PIADINA RECIPE - GREAT ITALIAN CHEFS
Web This will take at least 5 minutes. 2. Leave to rest in a lightly oiled bowl, covered for 20 minutes, then cut into 6 pieces and roll out as thinly as you can, roughly into a circle shape. 3. …
From greatitalianchefs.com
From greatitalianchefs.com
See details
ITALIAN FLATBREAD WITH PROSCIUTTO AND FONTINA …
Web Place flour, baking powder and 1 tsp salt in the bowl of an electric mixer fitted with a dough hook. Knead, adding lard one piece at a time, for 2 minutes or until well …
From sbs.com.au
From sbs.com.au
See details
ITALIAN FLATBREAD (PIADINA) WITH FONTINA AND …
Web 6 ounces fontina cheese, shredded (about 2 cups) 4 ounces prosciutto, thinly sliced- 1 cup chopped fresh basil Directions Combine the flour, baking soda, and 1 …
From cookingchanneltv.com
From cookingchanneltv.com
See details
EVERYDAY ITALIAN RECIPES, ARTICLES, NEWS AND TIPS | FOOD NETWORK …
Web Get the best easy recipes, cooking tips, how-tos and news about Everyday Italian from the experts at Food Network Canada by exploring our latest Everyday Italian content below …
From foodnetwork.ca
From foodnetwork.ca
See details
SUMMER GRILLING—PIADINA WITH PROSCIUTTO, FONTINA, AND RICOTTA
Web Jul 31, 2019 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 …
From tonjastable.com
From tonjastable.com
See details
PIADINA WITH RICOTTA, PROSCIUTTO AND ARUGULA RECIPE
Web Oct 21, 2015 1/4 pound thinly sliced prosciutto, mortadella or salami Directions In a standing electric mixer fitted with the dough hook, combine the flour, baking soda and 2 …
From foodandwine.com
From foodandwine.com
See details
RECIPE: ITALIAN FLATBREAD WITH FONTINA AND PROSCIUTTO
Web Jul 10, 2017 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’ …
From orderisda.org
From orderisda.org
See details
PIADINA (FLATBREAD) WITH PROSCIUTTO, MOZZARELLA AND ARUGULA
Web May 25, 2021 Preheat the oven to 350 degrees. Heat a large, non-stick frying pan over medium heat. When the pan is hot, place one of the circles of dough in the pan and cook …
From poseidoncooks.com
From poseidoncooks.com
See details
ITALIAN FLATBREAD (PIADINA) WITH FONTINA AND PROSCIUTTO
Web 1 stick butter, cut into 1/2-inch pieces, at room temperature. 2 tablespoons extra-virgin olive oil. 1 pound whole milk ricotta cheese
From foodnetwork.co.uk
From foodnetwork.co.uk
See details
PIADINA WITH FONTINA AND PROSCIUTTO - TODAY
Web Jul 2, 2008 3 1/2 cup; all purpose flour, plus extra for dusting; 1/2 teaspoon; baking soda; 1 teaspoon; fine sea salt, plus extra, to taste; 1 stick; (1/2 cup) butter, cut into 1/2-inch …
From today.com
From today.com
See details
PIADINA WITH FONTINA AND PROSCIUTTO RECIPE | EAT YOUR BOOKS
Web Save this Piadina with Fontina and prosciutto recipe and more from Giada at Home: Family Recipes from Italy and California to your own online collection at …
From eatyourbooks.com
From eatyourbooks.com
See details
ITALIAN FLATBREAD (PIADINA) WITH FONTINA AND PROSCIUTTO | RECIPE CART
Web Prep Time: 12 minutes Cook Time: 8 minutes Total: 50 minutes Servings: 5 Cost: $ 9.04 /serving Author: Giada De Laurentiis
From getrecipecart.com
From getrecipecart.com
See details
PIADINAS WITH SQUACQUERONE AND PROSCIUTTO RECIPE - LA CUCINA …
Web Apr 2, 2020 Put a small mound on each piadina, top with half a slice of ham, 1 teaspoon of squacquerone cheese, cover with another piadina and serve immediately. 3 Thinly slice …
From lacucinaitaliana.com
From lacucinaitaliana.com
See details
HOW TO MAKE A PIADINA ROMAGNOLA - THE SPRUCE EATS
Web Dec 21, 2022 Work everything into a ball and knead energetically for five to eight minutes or until the dough is smooth and elastic. Because of the lard in the dough, there should …
From thespruceeats.com
From thespruceeats.com
See details
ITALIAN FLATBREAD (PIADINA) WITH FONTINA AND PROSCIUTTO
Web Aug 25, 2013 Step 1. 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 …
From recipenet.org
From recipenet.org
See details
BEST ITALIAN FLATBREAD (PIADINA) WITH FONTINA AND …
Web Dec 30, 2021 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 …
From foodnetwork.ca
From foodnetwork.ca
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love