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Piadina with cooked ham, stracciatella, pesto and tomato > Piadina with cooked ham, stracciatella, pesto and tomato

Piadina with cooked ham, stracciatella, pesto and tomato

Made with Prosciutto Cotto ·
Execution time
40 min
Difficulty

Ingredients

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For 3 Italian flatbreads:

  • 250 g all-purpose flour
  • 125 g water
  • 40 g extra virgin olive oil
  • 1/2 sachet of instant yeast for savour pies (7 g)
  • as required Table salt

Filling:

  • 1 pack of CASA MODENA  COOKED HAM
  • 150 g Squacquerone cheese
  • 2 beefsteak tomatoes
  • 3 spoons of basil pesto
  • as required Extra virgin olive oil
  • Salt as required
"

For 3 Italian flatbreads:

  • 250 g all-purpose flour
  • 125 g water
  • 40 g extra virgin olive oil
  • 1/2 sachet of instant yeast for savour pies (7 g)
  • as required Table salt

Filling:

  • 1 pack of CASA MODENA  COOKED HAM
  • 150 g Squacquerone cheese
  • 2 beefsteak tomatoes
  • 3 spoons of basil pesto
  • as required Extra virgin olive oil
  • Salt as required

Preparation

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Start by concentrating on the homemade pasta: take the all-purpose flour, make a well in the centre and break two eggs into it, then start mixing everything by kneading. Rest the pasta for 30 minutes.

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In the meantime, prepare the filling: put the ricotta in a container, add the boiled and cut chard, along with the grated Parmigiano Reggiano, egg and salt and mix everything together with the grated nutmeg.

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Roll out the pasta with a rolling pin to obtain a thin sheet. Place the pasta on a work surface and place a teaspoon of filling (for each tortello) on top and then cover it with the pasta, try not to leave any air holes that could cause the tortello to break up during cooking.

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Then, cut out the tortelli with a pastry cutter wheel. It is important that the tortelli are a similar size to each other to ensure that each one is cooked properly.

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Put a pan full of salted water on to boil, once the temperature is reached, add the tortelli, which will be ready after 5 minutes.

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Prepare a dish that has some knobs of butter on the bottom, place the well-draned tortelli on top and cover with a layer of Parmigiano Reggiano on top.

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1

Pour the water, olive oil and salt into a bowl and start mixing. Add the flour a
little at a time and mix, first in the bowl and then, when the dough becomes
firmer, on the work surface.

2

Work in the yeast and knead until it forms a smooth and even dough. Let it sit for about 20 minutes, covered by the bowl.

3

After the time has expired, divide the dough into 3 pieces and shape into balls. Roll out the balls with a rolling pin and flour to obtain flat circles with a thickness of 2-3 millimetres.

4

Heat a non-stick pan on the stove, when it is hot, start cooking the flatbreads one at a time for a couple of minutes on each side. While cooking, pierce the surface with a fork.

5

In the meantime, wash and cut the tomatoes into rounds, season with salt and oil and put to one side.

6

Once the flatbreads are cooked, fill them by spreading the pesto mixture onto one half of the flatbread, plus a spoonful of stracchino, 3 slices of tomato and slices of Gran Tenerone cooked ham. Serve while hot.

Casa Modena and Parmareggio are part of: Gran Terre
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