Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.

Galbani® Chicken Parm Piadina

INGREDIENTS

Piadina Wrap (makes 2 to 3 wraps)

2 cups All-purpose flour
½ tsp. Kosher salt
½ tsp. Baking soda
3½ tbsp. Olive oil
½ cup Whole milk, room temperature
  Olive oil or lard for frying
 

Calabrian Chili Mayo (makes 2 tbsp.)

2 tbsp. Mayonnaise
1 tsp. Calabrian Chili                   
 

Chicken Parmesan Filling

1 Breaded chicken cutlet, thinly pounded
2 slices Prosciutto, thinly sliced
2 slices Galbani Provolone, thinly sliced
3 oz. Arugula
2 to 3 slices Fresh vine-ripe tomatoes
  Fresh-squeezed lemon juice for garnish
  Drizzle of Extra virgin olive oil for garnish
  Kosher salt

METHOD

Piadina Wrap

  1. Whisk together flour, salt, and baking soda, and place in a mound on a marble surface.

  2. Make a well in the middle and pour in olive oil, mixing with the flour from the center of the pile with a fork. Then, while mixing, slowly add the milk to the center and continue to incorporate the dry flour with fork until a ball starts to form.

  3. When almost combined, knead dough into a smooth ball with your hands. Place in a lightly oiled bowl, cover with plastic, and let rest for 20 minutes.

  4. Divide the dough into 2 to 3 balls of equal size. Sprinkle a wooden board or flat surface with a little flour and place balls on top. Cover with a damp cloth and let the balls rest for another 20 minutes. 

  5. Roll out each ball to approximately 8 to 10 inches, almost paper thin. Prick the dough with a fork.

  6. Brush the bottom of a medium-sized cast iron pan (preferred) or heavy frying pan with a little olive oil. When the oil is hot, fry one piadina at a time, flipping them when golden. Flip each side two times.
     

Calabrian Chili Mayo

  1. Blend mayonnaise and Calabrian chili together well in a small bowl.
     

Chicken Parmesan Filling

  1. While the piadina is still hot, begin building a wrap by laying the chicken cutlet down on the piadina, covering it with Provolone, and placing it under the broiler or in pizza oven for approximately 30 seconds to melt the Provolone.

  2. Remove from oven, and add prosciutto, arugula, and tomato slices.

  3. Garnish the wrap with Calabrian chili mayo, lemon juice, and extra virgin olive oil as desired. Add salt to taste. Fold wrap and serve immediately while the piadina is still warm.

Donatella's Tips

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