Piadina with cured ham, broad bean pesto and endive

I can provide you with a recipe for a tasty Piadina with cured ham, broad bean pesto and endive. Here are the ingredients and the procedure for preparing it.

Ingredients

• 4 piadine from Romagna
• 150 g of cured ham, thinly sliced
• 200 g of fresh or frozen broad beans (if fresh, blanch and peel)
• 1 clove of garlic
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• 100 g of endive, cleaned and cut into strips
• Grated Parmesan cheese to taste
• A few fresh mint leaves (optional)

Preparation

1. Start with the preparation of the broad bean pesto. If using fresh broad beans, remove the skin after blanching them for a few minutes in boiling water. If using frozen broad beans, follow the instructions on the package for their use.
2. In a mixer, combine the broad beans, the clove of garlic, the extra virgin olive oil, salt, pepper, a bit of Parmesan, and some mint leaves for freshness (if you wish). Blend until you reach a creamy consistency similar to pesto.
3. Take the piadine and heat them on a griddle or non-stick pan for one minute per side, until they become slightly crispy and warm.
4. Spread a generous amount of broad bean pesto on each piadina.
5. Add the endive cut into thin strips and some slices of cured ham.
6. Roll up the piadina or fold it in half and serve immediately.

Curiosity

The piadina is a flatbread typical of Romagna, traditionally cooked on a terracotta slab called “testo”. The piadina goes well with fresh, springtime flavors, and the addition of broad bean pesto is an excellent seasonal variation that pairs perfectly with the sweet flavor of the cured ham and the slight bitterness of the endive. Enjoy your meal!