Piadina Romagnola with ORO di Parma Vegetable Sauce
Italian Flatbread with Provolone, Parma Ham, and Aromatic Vegetable Sauce
The Piadina Romagnola is one of Italy's most popular street food classics.
This family-friendly recipe combines homemade, golden-brown flatbreads with ORO di Parma vegetable sugo, tangy Provolone, Parma ham, and fresh basil and arugula.
The result is a simple meal with authentic Italian flavor.
Ingredients
For the dough:
200 g flour
½ tsp baking powder
¼ tsp salt
3 tbsp olive oil
80 ml warm water
For the filling:
1 tbsp olive oil
1 clove of garlic
200 g ORO di Parma Vegetable Sugo
Salt
Pepper
4 sprigs of basil
40 g arugula
150 g Provolone cheese
100 g Parma ham
Step 1 : Prepare the dough
Combine the flour, baking powder, and salt in a bowl.
Add the olive oil and warm water, then knead everything into a smooth, supple dough.
Cover the dough and let it rest for 10 minutes.
Tip
Letting the dough rest for a short time makes it easier to roll out later.
Step 2 : Prepare the vegetable sauce
Peel and finely chop the garlic. Heat the olive oil in a sauté pan and sauté the garlic briefly. Add the ORO di Parma vegetable sauce, bring to a boil, and let it simmer for a few minutes. Season to taste with salt and pepper.
Step 3 : Prepare the ingredients
Wash the basil and arugula and shake them dry. Pluck the basil leaves. Cut the provolone into thin slices.
Step 4 : Baking Piadinas
Divide the dough into four equal pieces and roll each one out into a round flatbread. Heat a large nonstick skillet and cook the flatbreads one at a time, without adding any additional fat, until they are golden brown on both sides.
Tip
Keep the finished flatbreads warm under a lid or a clean kitchen towel so they stay soft.
Step 5 : Fill and serve
Spread the warm tomato sauce on each flatbread. Top with provolone, Parma ham, basil, and arugula. Then fold them in half and serve immediately.
Tip
If you like your cheese slightly melted, briefly return the stuffed piadina to the warm pan before serving.
Ingredients
For the dough:
200 g flour
½ tsp baking powder
¼ tsp salt
3 tbsp olive oil
80 ml warm water
For the filling:
1 tbsp olive oil
1 clove of garlic
200 g ORO di Parma Vegetable Sugo
Salt
Pepper
4 sprigs of basil
40 g arugula
150 g Provolone cheese
100 g Parma ham
