Gorgonzola flatbread with cured ham and tomatoes
- Energy Kcal 766
- Carbohydrates g 37.5
- of which sugars g 5.1
- Protein g 44.6
- Fats g 48.6
- of which saturated fat g 18.59
- Fiber g 2.2
- Cholesterol mg 145
- Sodium mg 3065
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 5 min
- Serving: 4
PRESENTATION
Piadina with gorgonzola, prosciutto and tomatoes is such a treat from Emilia-Romagna, Italy. Really, it's the perfect Italian flatbread sandwich for, well, any occasion—whether you're hosting a party, having a casual get-together, or just chilling with friends. This piadina recipe is about simple, high-quality ingredients. And look, it creates a flavor explosion. The soft, crispy flatbread is loaded with sweet gorgonzola cheese, Parma prosciutto piadina, and slices of grilled cuore di bue tomatoes. And in Emilia-Romagna? There's a love for straightforward dishes that deliver big on flavor, and this sandwich is definitely proof of that.
Each bite gives you a tangy hit of blue cheese, salty cured ham, and the almost juicy burst of those local tomatoes. It is really, really good. It's the kind of food that shines on a snack table, needing no fancy tricks to taste incredible. Serving a gorgonzola piadina means enjoying two Italian classics: rich, creamy gorgonzola and silky Parma prosciutto. The flatbread, when made just right, has a tender bite that soaks up the fillings perfectly.
Cuore di bue tomatoes, unlike regular ones, are firmer and meatier, holding up beautifully when grilled to bring out a deeper, almost smoky taste. Many folks keep the flavors simple, letting each ingredient do its thing, but there are countless piadina variations out there, depending on the season or what you're into. You might find piadina with tomatoes and basil or some fresh greens on the side, but the classic combo of cheese, ham, and tomato is really unbeatable.
Quick to prepare and easy to share, this piadina with tomatoes offers a laid-back meal that still feels a bit special, whether you're enjoying it in an Italian piazza or around your kitchen table with friends. So, if you're on the hunt for something tasty and effortless, give this piadina a try and savor the taste of Emilia-Romagna. For sure.
- INGREDIENTS
- Flatbread 4 - classic puff pastries
- Gorgonzola cheese 14.1 oz (400 g) - sweet creamy
- Prosciutto crudo 16 slices - from Parma
- Beefsteak tomatoes 0.9 lb (400 g)
- Fine salt to taste
How to prepare Gorgonzola flatbread with cured ham and tomatoes
To prepare the gorgonzola flatbread with cured ham and tomatoes, first wash and clean the tomatoes, then cut them into slices 0.4 inches thick 1. Place a non-stick pan on the heat, add a pinch of salt 2, and when it's nice and hot, place the tomato slices inside. Cook on both sides for about 3 minutes in total 3 so that they are golden but still firm, then set them aside on a plate.
Heat the flatbread in a large enough pan for about 1 minute on each side 4, then transfer it to a cutting board. Spread half of the flatbread surface with plenty of gorgonzola 5, add the grilled tomato slices 6
and, finally, 4 slices of cured ham. Fold the flatbread in half 7 and cut it into 2 equal parts 8. Your gorgonzola flatbread with cured ham and tomatoes is ready to be enjoyed 9!