Prosciutto Crudo with Piadina (Prosciutto Crudo con Piadina)
The Quirky Foodster Team
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Ingredients
- Prosciutto crudo, thinly sliced — 200 g (7 oz)
- Piadina (see Breakfast recipe), warm — 2
- Soft stracchino or similar soft cheese — 100 g (3.5 oz)
- Of rocket leaves — handful
Method
- Warm the piadina briefly on a dry griddle or pan if not freshly made.
- Cut each piadina into quarters.
- Spread a thin layer of soft cheese over each piece.
- Top with a slice of prosciutto and a few rocket leaves.
- Fold or roll gently and serve immediately while the piadina is still warm.
Introduction: Thin slices of cured ham served wrapped in warm piadina, a simple and elegant starter.
Cultural Background: This pairing of cured meat with freshly cooked flatbread is a classic way to begin a Sammarinese meal, showcasing quality local charcuterie in its simplest, most appreciated form.
Tips: Use good quality, thinly sliced prosciutto for the best texture and flavour. Serve immediately while the piadina is warm and pliable.
Variations: Add a few shavings of Parmesan for extra richness; drizzle with a little balsamic glaze for a sweet-tangy contrast.
Storage: This dish is best assembled fresh and is not suited to storage once put together.
Reheating: Reheat only the piadina briefly before assembling; the prosciutto and cheese are served at room temperature.
Nutrition: Approx. 240 kcal, 14 g protein, 20 g carbohydrate, 12 g fat per serving.
FAQs:
Q: Can other cured meats be substituted?
A: Yes, San Marino’s own cured meats or Italian salami varieties work well as alternatives.
Q: What cheese pairs best with this dish?
A: A soft, mild cheese like stracchino or a young pecorino complements the prosciutto without overpowering it.
- Prosciutto crudo, thinly sliced — 200 g (7 oz)
- Piadina (see Breakfast recipe), warm — 2
- Soft stracchino or similar soft cheese — 100 g (3.5 oz)
- Of rocket leaves — handful
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