Instructions
- Heat your griddle or plancha to medium-high and oil it well.
- Meanwhile, arrange the tortillas on your work surface. Spread a little Calabrian chile paste on each (if using). Don’t use more than you mean to: This stuff is hot! If using stracciatella, spread it on each tortilla. If using the other cheeses, thinly slice or coarsely grate and arrange them on top of each tortilla. Top with the mortadella or other salume. Top each with a piece of parchment paper. just large enough to cover the tortilla
- Arrange the piadinas on the hot griddle, parchment paper side down. Cook until the meat is sizzling and browned, 1 to 2 minutes.
- Use a spatula to invert the tortillas and peel off the parchment paper. Cook until the bottom of the tortilla is sizzling and browned, 1 to 2 minutes.
- Transfer the piadinas to plates. Top each with a generous pile of arugula. Fold in half and dig in.
