Name: Osteria Papaveros Piadina Al Prosciutto Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces Italian flatbread (piadina); 100 grams Prosciutto di Parma; 1 cup Baby arugula; 200 grams Fresh mozzarella; 1 tablespoon Olive oil; 1 teaspoon Balsamic vinegar; to taste Salt; to taste Black pepper

Pinot Meunier, Eric Taillet "Bansionensi" 2020

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Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

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Olives

prosciutto di Parma, baby arugula, fresh WI mozzarella on italian flatbread

Heat a skillet over medium heat. Place the piadina in the skillet and warm for about 1-2 minutes on each side until slightly crispy and heated through.

Prepare the Flatbread

Once the flatbread is warmed, remove it from the skillet. Layer one piece of flatbread with prosciutto, followed by fresh mozzarella slices.

Assemble the Piadina

Top with baby arugula, drizzle with olive oil and balsamic vinegar, and season with salt and black pepper to taste.

Add Arugula and Season

Place the second piece of flatbread on top to create a sandwich. Cut into halves or quarters and serve immediately.

Finish and Serve

Italian flatbread (piadina)

Prosciutto di Parma

Baby arugula

Fresh mozzarella

Olive oil

Balsamic vinegar

Salt

Black pepper

Piadina al Prosciutto

changes daily, gluten free pasta available

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Zuppa di Funghi

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Pranzo Combo

Make Piadina Al Prosciutto Recipe in just 15m. prosciutto di Parma, baby arugula, fresh WI mozzarella on italian flatbread

Piadina Al Prosciutto Recipe

Ingredients

Ingredients

Method

Directions

Prepare the Flatbread

Assemble the Piadina

Add Arugula and Season

Finish and Serve

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