Throughout the towns of Emilia-Romagna are little food stands, where piadina (flat bread) is grilled to order and sandwiched around a variety of fillings, like cheese and prosciutto. Ingredients:
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- Kosher salt
- 4 ounces lard or vegetable shortening (1/2 cup), at room temperature
- 3/4 cup water
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1 1/2 cups fresh ricotta cheese
- Freshly ground pepper
- 4 ounces baby arugula (4 cups)
- 1 teaspoon fresh lemon juice
- 1/4 pound thinly sliced prosciutto, mortadella or salami
In a standing electric mixer fitted with the dough hook, combine the flour, baking soda and 2 teaspoons of salt. Add the lard and mix at medium-low speed until evenly combined. Slowly add the water, mixing until the dough forms a mass around the hook. Increase the speed to medium and knead until smooth, 5 minutes. Divide the dough into 6 pieces and roll each piece into a ball. Wrap the balls in plastic and let rest at room temperature for 30 minutes.
Preheat the oven to 225°. Heat a cast-iron griddle until very hot. On an unfloured work surface, roll out each ball to a 10-inch round, about 1/8 inch thick. Brush both sides of each round very lightly with oil and grill over moderate heat, turning once, until golden and cooked through, 3 to 4 minutes. Wrap in foil and keep the breads warm in the oven while you cook the rest.
In a small bowl, season the ricotta lightly with salt and pepper. In a medium bowl, toss the arugula with the 1 tablespoon of oil and the lemon juice and season with salt and pepper. Arrange 3 breads on a work surface and spread with the ricotta. Top with the prosciutto, followed by the arugula salad. Cover with the remaining breads, cut into quarters and serve warm.