Gather Round

Panzano chef Elise Wiggins prepares an at-home Italian feast.

Flatbread with Culatello, Grana Padano Cheese, Arugula, Extra-Virgin Olive Oil, and Balsamico di Modena

(Makes 10 flatbreads)

Cut flatbread dough into 10 pieces and, with a rolling pin, roll each into a very flat 11-inch circle.

If using a pizza stone, place stone in the oven on the lowest rack (so it’s closest to the heat source). Preheat the oven to 500°. When hot, lay a single disc on the hot surface. Allow to cook until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up.

If you don’t have a pizza oven or stone, heat a large sauté pan on high heat. Do not add any oil or fat. Lay a single disc on the hot surface. Do not touch it until you see bubbles on the surface, about 1 to 2 minutes. Flip and continue to cook 1 to 2 minutes more or until bread has puffed up.

Flatbread Toppings

• 1 cup extra-virgin olive oil
• 1 pound culatello or Prosciutto di Parma, shaved very thinly
• 1 pound grana Padano cheese or Parmigiano-Reggiano, shaved very thinly
• 1 pound arugula or rocket
• ½ cup high-quality balsamic vinegar

Drizzle olive oil on the hot flatbread. Top with culatello, then grana Padano, then the arugula, more olive oil, and then a drizzle of balsamic. Cut each flatbread into 8 pieces. Enjoy immediately.