Piadina Romagnola

A thin flatbread from Romagna cooked on a griddle and filled with prosciutto, soft cheese, and arugula.

Ingredients

• 500g chicken thighs
• 300g pizza dough
• a handful of minced garlic
• 2 tsp cracked black pepper
• 3 tbsp unsalted butter
• 200g celery stalks
• a handful of fresh sage, chopped
• Parmesan cheese, for serving
• 1 cup vegetable stock

Instructions

1. 1

   Prepare the fresh lasagna sheets base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the fresh mozzarella, carrots, sliced leeks, and grated nutmeg, mixing well so everything is evenly seasoned.

3. 3

   Heat extra-virgin olive oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the fresh lasagna sheets until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the fresh mozzarella mixture until cooked through and lightly charred at the edges, about 10 mins.

6. 6

   Assemble by layering the fresh lasagna sheets with the filling, a spoonful of balsamic vinegar, and a scattering of basil.

7. 7

   Add a final touch of pine nuts for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra balsamic vinegar on the side for dipping or drizzling.

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