Piadina con squacquerone e rucola
Piadina con squacquerone e rucola is the most authentic incarnation of Romagna's culinary tradition. This classic filling unites the softness of squacquerone, a fresh stretched-curd cheese, with the peppery character of wild arugula and the delicacy of Parma prosciutto. A simple yet extraordinary dish, perfect for discovering the genuine flavors of Emilia-Romagna.
Preparation
- 1
Rinse and carefully dry the arugula, removing any damaged parts.
- 2
Warm the piadine lightly in a non-stick pan or on a griddle for just a few seconds to make them soft and warm.
- 3
Open each piadina while still warm and spread the squacquerone evenly over one half, using about 60g for each.
- 4
Add a generous layer of fresh arugula on top of the cheese.
- 5
Place 2-3 slices of Parma prosciutto on the arugula, without overlapping too much.
- 6
Season with extra virgin olive oil, a pinch of salt, and freshly ground black pepper.
- 7
Fold the piadina in half and serve while still hot, preferably wrapped in food paper to keep the heat.
Chef's Tips
The squacquerone must be fresh and creamy: if too salty or dry, the recipe loses its character. Romagna's wild arugula has a more intense flavor: if you cannot find it, cultivated arugula remains a valid alternative.