MORTADELLA, PROSCIUTTO & ARUGULA PIADINA

MAKES 8 SERVINGS HANDS-ON TIME 45 MINUTES TOTAL TIME 45 MINUTES

3

2¾ cups all-purpose flour (approx) 1 tsp salt ⅓ cup lard or extra-virgin olive oil 1 cup warm water (100°F) Filling

8 slices prosciutto 12 slices mortadella, halved 500 g buffalo mozzarella, drained and thinly sliced vine-ripened tomatoes, thinly sliced extra-virgin olive oil (optional) 1 batch Arugula & Mushroom

Salad (see recipe, page 10) In large bowl, whisk together flour and salt. Using fingers, rub in lard until mixture resembles fine crumbs. Make well in centre; pour in water. Using fork, gradually stir flour mixture into water until soft dough forms.

Turn out onto lightly floured work surface; knead until smooth, dusting with more flour if needed, until dough is smooth, elastic and no longer sticky, about 1 minute.

Divide dough evenly into 8 balls. Roll out 1 ball into 10-inch round (do not dust with flour); keep remaining dough covered with kitchen towel (to prevent drying out). In large cast-iron or heavybottomed skillet, cook piadina over medium heat, flipping once, until browned, 1½ to 2 minutes per side. Transfer to plate; cover with foil and kitchen towel to keep warm. Repeat with remaining dough.

Filling Arrange 1 slice of prosciutto and 3 pieces of mortadella over half of each piadina. Layer with mozzarella and tomatoes; drizzle with oil (if using). Top each with 1 cup of the Arugula & Mushroom Salad; fold over uncovered half of piadina.

PER SERVING

about 555 cal, 23 g pro, 36 g total fat (13 g sat. fat), 38 g carb (2 g dietary fibre, 2 g sugar), 59 mg chol, 1,122 mg sodium, 170 mg potassium. % RDI: 30% calcium, 21% iron, 8% vit A, 16% vit C, 39% folate.

Piadina is a thin flatbread originating from Italy, where it's a popular street food that's served sandwich-style.