Name: Italian Piadina with Prosciutto and Arugula
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 whole Whole wheat piadina; 3 oz Prosciutto; 1 oz Fresh mozzarella cheese; 1 cup Baby arugula; 0 tsp Extra virgin olive oil; 1 tsp Balsamic glaze; 0.13 tsp Sea salt; 0.13 tsp Black pepper

Italian Piadina with Prosciutto and Arugula

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Italian Piadina with Prosciutto and Arugula

Griddled whole wheat flatbread folded over silky prosciutto and creamy mozzarella, topped with a peppery arugula salad for a fresh, crisp finish.

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NUTRITION

Protein

31.5g

Fat

29.1g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

0.5 whole Whole wheat piadina

3 oz Prosciutto

1 oz Fresh mozzarella cheese

1 cup Baby arugula

0 tsp Extra virgin olive oil

1 tsp Balsamic glaze

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

1
Heat a large non-stick skillet or griddle over medium heat.
2
Place the piadina on the hot surface for 1 minute until warmed and slightly pliable.
3
Layer the fresh mozzarella slices over one half of the piadina and cover the pan for 30 seconds to melt the cheese.
4
Remove from heat and drape the prosciutto slices over the melted cheese.
5
In a small bowl, toss the baby arugula with olive oil, sea salt, and black pepper.
6
Pile the dressed arugula onto the prosciutto and drizzle with balsamic glaze.
7
Fold the piadina in half and serve immediately while the bread is warm and toasted.