Gorgonzola Piadina with Prosciutto and Tomatoes

Here is an Italian variant of a classic piadina with a touch of creamy gorgonzola flavor, which pairs well with the salty taste of prosciutto crudo and the freshness of tomatoes.

Ingredients

• Piadine (1 per serving)
• Gorgonzola, 100 g
• Prosciutto crudo, 70 g
• Ripe tomatoes, 2
• Arugula, a handful
• Extra virgin olive oil, to taste
• Salt and pepper, to taste

Preparation

1. Start by cutting the tomatoes into slices that are not too thin and set them aside.
2. Spread the gorgonzola evenly over the surface of the piadina, leaving a small margin around the edges.
3. Arrange the slices of prosciutto crudo on top of the gorgonzola.
4. Add the tomato slices on top of the prosciutto, making sure to distribute them evenly.
5. Season the tomatoes with a pinch of salt, pepper, and a drizzle of extra virgin olive oil.
6. Add some arugula for freshness and a bit of pepper if desired.
7. Heat a pan or griddle over medium heat.
8. When hot, cook the filled piadina for about 2 minutes per side or until the gorgonzola starts to melt and the piadina becomes slightly crispy.
9. Once ready, fold the piadina in half and serve immediately.

Trivia

The piadina is a typical preparation from Emilia-Romagna and is traditionally filled with squacquerone and prosciutto crudo. However, the use of gorgonzola is an excellent alternative for those who love more intense blue cheeses and want to try a filling with a bold character.