Active 45 min, Total: 1 hr 20 min
6 servings
Receipe by Paul Bartolotta of Bartolotta Ristorante di Mare, Las Vegas for Food & Wine magazine, September 2007
3 1/2 cups all-purpose flour
1/2 tsp baking powder
Kosher salt
4 oz lard or vegetable shortening (1/2 cup) at room temperature
3/4 cup water
1 Tbsp extra-virgin olive oil, plus more for brushing
1 1/2 cups fresh ricotta cheese
Freshly ground pepper
4 oz baby arugula (4 cups)
1 tsp fresh lemon juice
1/4 pound thinly sliced prosciutto, mortadella or salami
In a standing electric mixer fitted with the dough hook, combine the flour, baking soda and 2 tsp of salt. Add the lard and mix at medium-low speed until evenly combined. Slowly add the water, mixing until the dough forms a mass around the hook. Increase the speed to medium and knead until smooth, 5 minutes. Divide the dough into 6 piece and roll each piece into a call. Wrap the balls in plastic and let rest at room temperature for 30 minutes.
Preheat the oven to 225 degrees. Heat a cast-iron griddle until very hot. On an unfloured round, about 1/8 inch thick. Brush both sides of each round very lightly with oil and grill over moderate heat, turning once, until golden and cooked through, 3 to 4 minutes. Wrap in foil and keep the breads warm in the oven while you cook the rest.
In a small bowl, season the ricotta lightly with salt and pepper. In a medium bowl, toss the arugula with the 1 Tbsp of oil and the lemon juice and season with salt and pepper. Arrange 3 breads on a work surface and spread with the ricotta. Top with the prosciutto, followed by the arugula salad. Optionally, cover with the remaining breads. Cut into quarters and serve warm.
My Variation: Preheat oven to 400 degrees. Crisp bread in oven for 5 minutes. Spread with a mixture of ricotta, salt, pepper, and crushed red chili. Top with prosciutto and tomato slices. Sprinkle with some herbs, lemon zest. Also sprinkle with salt, and pepper, especially on the tomatoes since they taste best with a bit of salt. Bake for 5 minutes or until warm.
