INGREDIENTS FOR 4 PEOPLE:

For the piadine (thin Italian flatbread):

  • 150 g wheat flour type 405
  • 15 g sunflower oil
  • 75 ml water
  • 3 g salt
  • 1/3 packet of dry yeast

For the salad filling:

  • 1 pack Casa Modena Prosciutto Cotto di Alta Qualità 125 g
  • 60 g lettuce mix, washed
  • 10 g walnut kernels
  • 30 g of Parmesan cheese flakes
  • Olive oil
  • White wine vinegar
  • Salt and pepper

1

For the bread baskets, knead the ingredients for the piadina until a smooth dough is formed. Divide the dough into 8 parts and roll them out into small flat rounds with a rolling pin. Place the dough rounds on the underside of a muffin dish and bake in preheated oven at 190 ° C for 8 minutes until the piadinas are crispy.

2

In the meantime, dress the salad with olive oil, white wine vinegar, salt and pepper, add the walnut kernels and Parmesan flakes and arrange the salad with the Prosciutto Cotto in the cooled bread basket.

The recipe was prepared with:

PROSCIUTTO COTTO DI ALTA QUALITÀ 125 g

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