Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 1 cup warm water
- 4 ounces prosciutto, thinly sliced
- 2 cups arugula
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special Equipment Needed:
- Large bowl
- Rolling pin
- Baking sheet
- Non-stick skillet
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Make a well in the center of the dry ingredients and add the olive oil, butter, and warm water.
3. Stir until a soft dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 5 minutes.
5. Cover the dough with a damp cloth and let rest for 15 minutes.
6. Preheat the oven to 375°F.
7. Roll the dough out to ¼-inch thickness.
8. Cut the dough into 2-inch circles and place on a baking sheet.
9. Bake for 15 minutes, or until golden brown.
10. Heat a non-stick skillet over medium heat.
11. Add the prosciutto and cook until lightly browned.
12. In a bowl, combine the arugula, olive oil, lemon juice, salt, and pepper.
13. To assemble, place a spoonful of the arugula mixture onto each falculelle and top with a slice of prosciutto.
Time:
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Temperature: 375°F
Serving Size: Makes 12 falculelle
Nutritional Information:
Calories: 150
Fat: 8 g
Carbohydrates: 14 g
Protein: 5 g
Substitutions for Ingredients
- For the flour: you can use whole wheat flour or gluten-free flour.
- For the butter: you can use vegan butter or coconut oil.
- For the prosciutto: you can use bacon or ham.
- For the arugula: you can use spinach or kale.
Variations:
- You can add other vegetables to the arugula mixture, such as tomatoes, onions, or mushrooms.
- You can top the falculelle with other cheeses, such as feta or goat cheese.
- You can add herbs to the arugula mixture, such as basil, oregano, or thyme.
Tips and Tricks:
- Make sure to roll the dough out evenly to ensure even baking.
- Use a non-stick skillet to prevent the prosciutto from sticking.
- Let the falculelle cool before topping with the arugula mixture.
Storage Instructions:
The falculelle can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The falculelle can be reheated in the oven at 350°F for 5 minutes.
Presentation Ideas:
The falculelle can be served on a platter with the arugula mixture and prosciutto arranged on top.
Garnishes:
- Fresh herbs, such as parsley or chives
- Shaved Parmesan cheese
- Crushed red pepper flakes
Pairings:
- A crisp white wine, such as Sauvignon Blanc
- A light red wine, such as Pinot Noir
Suggested Side Dishes:
- Roasted vegetables
- A salad
- Roasted potatoes
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of water at a time until the desired consistency is reached.
- If the dough is too sticky, add a tablespoon of flour at a time until the desired consistency is reached.
Food Safety Advice:
- Make sure to wash your hands before handling the dough and ingredients.
- Make sure to cook the prosciutto to an internal temperature of 165°F.
Food History:
Falculelle is a traditional Italian dish that is believed to have originated in the region of Campania. It is typically served as an appetizer or snack.
Flavor Profiles:
The falculelle has a light and airy texture with a subtle sweetness from the olive oil and butter. The prosciutto and arugula add a salty and peppery flavor.
Serving Suggestions:
The falculelle can be served as an appetizer or snack. It can also be served as a light lunch or dinner with a side salad.
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Region: Italian