Piadina with Prosciutto and Pistachio Pesto | Quick Snack
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10 min
Quick
Sezamo
O piadină italiană crocantă umplută cu prosciutto crudo, mozzarella proaspătă, pesto genovez, fistic zdrobit și rucola proaspătă. O alegere rapidă și rafinată pentru o cină de vară sau un prânz în stil street food.
Preparation method
Preparation and browning
1
Finely crush the pistachios using a pestle or a chopper. Cut the cherry tomatoes in halves and drain the fresh mozzarella, then tear it into suitable pieces.
2
Heat a non-stick pan without oil over medium heat. Place the piadina flatbreads one by one and brown them for 1-2 minutes on each side until they become slightly crispy.
Assembly and serving
1
Spread a generous layer of pesto alla Genovese on each warm piadina.
Chef's tip
For an even more intense flavor, you can lightly toast the pistachios in a dry pan for 1 minute before crushing them.
Ingredients
Price per portion:RON 36.50
Main ingredients
For finishing
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