- 4 Ounces Margherita® Prosciutto, Thinly Sliced4 Ounces
- 2 Tsp. Lemon Zest (From About 2 Small Lemons)2 Tsp.
- Fresh Herbs
- 1 Cup Chopped Fresh Basil1 Cup
- Dressed Arugula
- Fig Jam
- 1 Stick Butter, Cut Into 1/2-Inch Pieces, At Room Temperature1
- 1 Pound Whole Milk Ricotta Cheese1 Pound
- 3 1/2 Cups All-purpose Flour, Plus Extra For Dusting3 1/2 Cups
- 1/2 Tsp. Baking Soda1/2 Tsp.
- 1 Tsp. Fine Sea Salt, Plus Extra For Seasoning1 Tsp.
- 2 Tbsp. Extra-Virgin Olive Oil2 Tbsp.
- Freshly Ground Black Pepper
Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook.
Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly.
Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle fresh herbs evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil, dressed arugula, and fig jam.