{"id":2256,"date":"2025-08-13T07:39:25","date_gmt":"2025-08-13T07:39:25","guid":{"rendered":"https:\/\/ashleylaurenturner.com\/?p=2256"},"modified":"2025-08-13T07:39:28","modified_gmt":"2025-08-13T07:39:28","slug":"prosciutto-mozzarella-piadinas","status":"publish","type":"post","link":"https:\/\/ashleylaurenturner.com\/?p=2256","title":{"rendered":"Prosciutto & Mozzarella Piadinas"},"content":{"rendered":"\n
\"Prosciutto<\/figure>\n\n\n\n

A Piadina<\/em> is a thin Italian flatbread and I first had these while I was on holiday in Bologna years ago. They’re delicious and often filled with delicious Italian delights. I was so excited when I saw a package of Piadinas<\/em> in the shops recently and I knew I had to use them for a summer lunch!<\/p>\n\n\n\n

\"Close-up<\/figure>\n\n\n\n

Of course you could make Piadinas<\/em> and maybe that’s a recipe I’ll save to share for another day, but this is a convenient way to enjoy a light, Italian-inspired lunch or something to have before dinner with a drink (an aperitivo in Italy or apero<\/em> in France) on the fly. I recommend that you take great care in draining your mozzarella and perhaps take it out maybe 30 minutes to an hour before to drain, pat it dry and leave it to seep its liquids on paper towels for a while. If you aren’t careful with the water in the cheese, you might have soggy bottom results, which to be honest isn’t the end of the world – the top will stay cripsy, but crispness on both sides of these piadinas<\/em> is the goal. Also, I love Prosciutto di San Daniele<\/em> – it’s my favourite, but you can use whatever you like. Salami could also work here – use what you have or what you love, but if you’ve never tried Prosciutto di San Daniele<\/em> before, then let this be your excuse!<\/p>\n\n\n\n

\"Piadina<\/figure>\n\n\n\n

You will need two baking trays for this recipe of roughly the same size as well as some non-stick baking paper. Also, you will possibly find that the cheese has oozed and gone everywhere when you take these out of the oven. It’s ok. Some browned cheese is a flavourful addition to the mix and simple use a spatula to get it back into the sandwich or at least on the plate. Messy and delicious – we’re not working towards perfection here. <\/p>\n\n\n\n

If you want to feed more people, this is an easy recipe to multiply. As for serving, we sometimes enjoy these piadinas<\/em> with nothing more than an Aperol Spritz<\/a><\/em> or a nice glass of Italian wine as a light lunch or aperitivo<\/em>, but you could have a little salad on the side, some kind of potatoes or chips or even enjoy these as a starter before a delicious feast. Let’s get started!<\/p>\n\n\n\n

Serves 2<\/em><\/strong><\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n