Flatbread with prosciutto, fava bean pesto, and endive

Name: Flatbread with prosciutto, fava bean pesto, and endive
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: Whole wheat flatbreads 2; Belgian endive 2; Pecorino Romano PDO cheese in flakes 1.1 oz; Prosciutto crudo 2.5 oz; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Fava beans 0.6 cup; Pecorino Romano PDO cheese to grate 3 tbsp; Extra virgin olive oil 3 tbsp; Almonds 1 ¼ tbsp; Water 1 ½ tbsp; Fine salt to taste; Black pepper to taste

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681

Calories per serving

Lactose Free

Energy Kcal 681
Carbohydrates g 34.4
of which sugars g 6
Protein g 25.5
Fats g 49.1
of which saturated fat g 11.03
Fiber g 7.5
Cholesterol mg 61
Sodium mg 2523

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Makes: 2 pieces

PRESENTATION

From the beautiful region of Emilia-Romagna comes this piadina recipe—and look, it’s way more than your average sandwich. Seriously good stuff. This dish shows why Italian flatbread is the go-to for quick, tasty meals that feel special. You’ve got thin, tender piadina folded around salty prosciutto with a rich layer of fava bean pesto mixed with grated pecorino. It’s a bite that’s both rustic and kinda fancy.

The mix of sweet fava beans and sharp pecorino is something folks in Italy look forward to every spring, and you know, it’s a classic for a reason. And the endive? It adds a crisp, slightly bitter note, balancing out those sweet beans and salty ham. Everything just comes together perfectly—like small Italian towns and family tables.

Here’s the deal: this homemade piadina isn't just easy to make; every single ingredient really, really matters. Using fresh fava beans and top-quality pecorino in the fava bean pesto gives the spread a punchy flavor that stands out, especially with extra shavings on top for that salty, tangy cheese hit. Prosciutto crudo brings its own moist, melt-in-your-mouth texture, while endive salad tucked inside gives each bite a crisp snap. Which is great, right?

This isn’t just any Italian sandwich—it's a way to enjoy the best of Emilia-Romagna, right at your table. For a healthy Italian lunch or a relaxed weekend bite, this is one of those traditional recipes that keeps things simple but never boring. And listen, every part of this prosciutto piadina has its place. Together, it’s a golden example of how regional ingredients can turn a quick bite into something memorable. Imagine sharing this at a picnic or enjoying it as a light dinner, celebrating the bright tastes of Italy with every mouthful.

INGREDIENTS

681

Calories per serving

Ingredients for 2 flatbreads: Whole wheat flatbreads 2; Belgian endive 2; Pecorino Romano PDO cheese 1.1 oz (30 g) - in flakes; Prosciutto crudo 2.5 oz (70 g); Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

for the fava bean pesto: Fava beans 0.6 cup (100 g); Pecorino Romano PDO cheese 3 tbsp (15 g) - to grate; Extra virgin olive oil 3 tbsp (40 g); Almonds 1 ¼ tbsp (15 g); Water 1 ½ tbsp (20 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Flatbread with prosciutto, fava bean pesto, and endive

To make the flatbread with prosciutto, fava bean pesto, and endive, first prepare the fava bean pesto: bring water to a boil in a small pot and then cook the shelled fava beans for 5 minutes 2. Drain them into a bowl 2 and remove the skin 3.

Place the fava beans in the tall glass of a blender, add the olive oil 4, the grated pecorino 5, and the whole almonds 6.

Also add the water 7 and blend everything with an immersion blender 8 until you obtain a smooth cream. Add salt and pepper 9.

Slice the pecorino into flakes and set aside. Wash and cut the endive into wedges about 0.4 inches 11. Transfer the endive to a bowl, season with oil 12.

Season also with salt 13 and pepper, then grill for 5 minutes on a hot grill (14-15).

Heat the flatbreads for a couple of minutes and fill each flatbread with half of the filling ingredients: first place the grilled endive 17, then the slices of prosciutto 18.