The flatbread with Speck Alto Adige PGI and arugula is a classic of Italian cuisine, or rather, Romagna cuisine. A simple and genuine recipe, easy for everyone to make! It can be filled in many different ways, but one of my favorites remains this rather classic filling: stracchino, arugula, cherry tomatoes, and Speck Alto Adige PGI.
A complete, nutritious, and light meal, thanks to the nutritional properties of Speck Alto Adige PGI and its content of vitamin B and minerals such as sodium, potassium, magnesium, iron, and zinc. And to think that the term comes from the High German ‘spec’ and ‘spek’, which means ‘thick, fat’. Speck also has a long history; in fact, the first documents mentioning it date back to the 18th century.
Oh, one last thing: flatbreads are very simple to make, so, please, prepare flatbreads at home, don’t buy the packaged ones. The difference in taste is remarkable, and most importantly, homemade ones are more genuine!
- Difficulty: Easy
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 4 flatbreads
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup spelt flour
- 1/4 cup water
- 2 1/3 tbsp milk
- 2 2/3 tbsp lard
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 3/4 cups arugula
- 1 cup cherry tomatoes
- 7 oz stracchino
- 5 1/4 oz Speck Alto Adige PGI (sliced)
Steps
To prepare the flatbread dough, place the all-purpose flour, spelt flour, lard, milk, water, salt, and baking soda in the bowl of a stand mixer. Turn on the mixer and knead until you get a smooth and homogeneous dough. Shape the dough into a ball and let it rest covered for 30 minutes, so it will be easier to roll out with a rolling pin. Of course, you can also knead everything by hand.
After the resting time, divide the dough into 2, 4, or 8 equal parts and shape each piece into a ball.
Preheat a large non-stick skillet.
Roll out each piece of dough with a rolling pin on a lightly floured surface, until you get a thin disk the diameter of your skillet. Place it in the very hot skillet and let it cook for 1-2 minutes over medium-high heat until the characteristic dark spots form on the surface of the flatbread. Rotate the flatbread on itself (without flipping it!). Then flip it and finish cooking for another minute on the second side.
Remove from the skillet and place on a plate, covering the flatbread with a lid, so it stays soft and warm. Proceed the same way with the other flatbreads, stacking them on top of each other once cooked and always covering them with the lid or a sheet of aluminum foil, so they remain warm and soft.
Wash and dry the arugula. Wash and dry the cherry tomatoes and cut them in half.
When the flatbreads are ready, fill each with 50 g of stracchino, 5-6 slices of Speck Alto Adige PGI, as well as arugula and cherry tomatoes, fold in half and serve.
