Simple is Good: Piadina, Burrata, and Prosciutto di Parma
Macrina’s Piadina is a game changer. Inspired by the griddled flatbread from Emilia-Romagna, this bread does it all. It is perfect for pizza, appetizers, sandwiches…even camping. Brush both sides with olive oil, gently heat in a sauté pan until golden brown, add a pinch of sea salt and cut it into wedges. Pair this warm canvas with a selection of meats, cheeses and antipasti and you will become the local hero.
One of co-owner Matt Snyder’s “too good to be this simple” standbys is piadina with burrata and Prosciutto di Parma. Of course, there is nothing simple about all the things that need to happen to enjoy Prosciutto di Parma, artisan bread & burrata. A lot had to go right. However, combining these three things couldn’t be easier. The warm, slightly crisp bread contrasts beautifully with the cool, buttery burrata and delicate, salty prosciutto. Add a salad and you’ve got dinner.
Piadina – Brush both sides with olive oil, sauté over medium heat until golden, then finish with sea salt. Cut into triangles.
Burrata – Serve two rounds of chilled burrata on a small plate. Drizzle with Extra Virgin Olive Oil, a sprinkle of sea salt, and garnish with chopped Italian parsley for a little color.
Prosciutto di Parma – Heap thin slices on a separate plate
Instructions: Spoon burrata and olive oil onto warm piadina and top with Prosciutto di Parma. Done.
Serve with a green salad and call it a meal.