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Recipe of the Week: Fig, Prosciutto and Goat Cheese Piedine

By Staff | Nov 13, 2019

Chef Loretta Paganini

Piedine is a delicious and popular flatbread from the Emilia-Romagna region of Italy. It is faster to make than other doughs since it is made without yeast. Traditionally made with pork fat lard, I like to substitute with olive oil instead. Crisp and lightly charred when grilled it is a must at any summertime meal. Served with a variety of toppings like prosciutto, coppa, stracchino cheese or vegetables, it is very versatile. Serves eight. (Chef tip: Use milk when making the dough. It will give you a more tender dough.)

8 ounces fresh goat cheese, crumbled

8 ounces prosciutto sliced thin

Fresh figs, quartered

Olive oil, as needed

Flatbread dough:

1 cup hot water or milk (95-110F)

2 1/2 cups “00” flour

1 teaspoon baking powder

1 teaspoon sea salt

1/4 cup extra virgin olive oil

1 teaspoon fresh rosemary

1/8 teaspoon crushed red pepper flakes

Place flour, baking powder and salt in the food processor and 1/4 cup of oil. Give four or five turns with off/on button. Add milk or water. Work the dough in the processor until smooth and elastic. (Add flour or water as needed.)

Add rosemary and hot pepper. Divide into eight pieces and roll into balls. Let them rest cover with a kitchen towel for 30 minutes.

With a floured rolling pin, roll each ball into a six-inch circle. With a fork mark each flatbread. Brush with additional olive oil. Heat a grill and cook on both sides until light brown in color.

Top each piedine with goat cheese, prosciutto and figs. Bake in a preheated 350F oven for 5-7 minutes and serve drizzled with olive oil.