• Save to your scrapbook
  • Save to your scrapbook

    Piadina with Taleggio, Prosciutto and Rocket

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Piadina with Taleggio, Prosciutto and Rocket

    I use Mexican flour tortillas as the base for my Italian piadinas (griddled breads); they seem to love the barbecue and being eaten in the hand, outdoors. Make up your own fillings, too: try grilled aubergine, courgettes, mortadella, jamon and any melting cheese.

    • Preparation time: 10 minutes
    • Cooking time: 8 minutes
    • Total time: 18 minutes 20 minutes

    Serves: 4


    • 4 flour tortillas
    • 200g taleggio, finely sliced
    • 8 slices prosciutto or serrano ham
    • 50g rocket leaves


    1. Heat the barbecue grill or cast-iron griddle pan to medium. Place 1 tortilla on the grill, and arrange half the sliced cheese and prosciutto on top as if it were a pizza. Scatter with a handful of rocket leaves and top with a second tortilla.
    2. Cook for 1–2 minutes until golden, then turn carefully and cook the other side until the cheese starts to melt and the tortilla is golden. Remove to a board and cut into four. Repeat with the remaining ingredients.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars