Piadina is a flat, unleaved griddle bread that can be found in many different variations across Italy, but is said to have originated in the Romagna region. Here in Umbria it is often found folded in half to hold sauteed greens and cured meats and is eaten as a panini or sandwich. I used sauteed rapini in my piadini, but broccoli rabe, bietole (swiss chard) or even spinach can be sauteed in the same manner and used as a filling. I used a local Umbrian caciotta cheese made from sheep’s milk, but any soft melting cheese will work fine. Although I warmed my piadini before serving to soften the cheese, they are just as good served at room temperature.
Deborah Mele 2011
- 4 Piadina Breads
- 4 Cups Sauteed Greens Of Choice (See Note Above)
- 12 Thin Slices Prosciutto
- 4 Slices Caciotta (Or Other Soft Cheese)
- On one half of each piadina round, spoon some of the cooked greens and spread evenly.
- Top the greens with slices of prosciutto, then top this with the caciotta cheese.
- Fold the piadinia in half.
- In a non-stick skillet or griddle over medium heat, cook each of the piadina until lightly browned on both sides and warmed throughout.
- Cut into two pieces and serve warm.