QUICK PAN-FRIED RUSTIC FLATBREAD with salami and provola, perfect recipe for dinner, great appetizer to make in a few minutes without yeast.

A burst of flavor, the pan-fried rustic flatbread filled with salami and provola, perfect as an appetizer, great as a single dish for dinner, everyone will surely love it, at my house it disappeared in a flash.

The recipe for the pan-fried rustic flatbread is very simple, you can prepare the dough by hand or with a food processor, roll it out and fill it, then cook it in a pan, but it’s also perfect in the oven.

If you prefer a lighter dish, you can of course replace the salami with cooked ham and bake everything in the oven at 350°F for 15-20 minutes, it’s just as good.

Also perfect with puff pastry or filled with speck, zucchini, spinach.

Follow me in the kitchen today there is the pan-fried rustic flatbread with salami and provola!

Rustichella Flattened in the Pan with Salami and Provolone

Difficulty: Very easy
Cost: Very cheap
Preparation time: 15 Minutes
Portions: 40
Cooking methods: Stovetop
Cuisine: Italian

28.70 Kcal

calories per serving

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Energy 28.70 (Kcal)
Carbohydrates 3.67 (g) of which sugars 0.10 (g)
Proteins 1.48 (g)
Fat 0.98 (g) of which saturated 0.23 (g)of which unsaturated 0.38 (g)
Fibers 0.11 (g)
Sodium 61.31 (mg)

Indicative values for a portion of 10 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1 3/4 cups all-purpose flour
1 egg
3 1/2 tbsps water
1/2 teaspoon instant yeast for savory preparations
1/2 teaspoon salt
2 1/2 oz salami
2 1/2 oz smoked provola cheese

Preparation

Pour the flour with the yeast into a bowl, add the egg and water.
Add the salt and start kneading, if needed add more water.
Divide the dough into two parts and roll them out, place one half in an oiled pan.
Fill with slices or cubes of salami and pieces of provola then close with the other half.
Seal the edges by folding the dough underneath and cook in a pan with the lid closed for about 7 minutes.
Check that it doesn’t burn, then turn it over to the other side and continue cooking for another 7 minutes with the lid closed.
Bon appétit
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