'Nduja spiced prawns, ricotta and fennel piadina
This speedy lunch recipe fills a Crosta & Mollica Durum Piadina with spicy, 'nduja coated king prawns, creamy herb flecked ricotta and fresh, crunchy fennel.
Ingredients
- 100g of ricotta
- 1/2 lemon , zested
- 1 tbsp of basil leaves , plus a few extra to garnish
- 1 tbsp of chopped chives
- 1 tbsp of mint leaves , chopped
- 1/2 lemon , juiced
- 1 dash of olive oil
- 50g of 'nduja
- 180g of raw king prawn
- 1/2 head fennel , very finely sliced
- 2 Crosta & Mollica Durum
- salt to season
- black pepper to season
Method
Combine the ricotta, lemon zest, basil, chives and mint with a pinch of salt and black pepper and mix to combine
- 100g of ricotta
- 1/2 lemon , zested
- 1 tbsp of basil leaves
- 1 tbsp of chopped chives
- 1 tbsp of mint leaves , chopped
Heat a frying pan over medium heat and add a dash of oil, followed by the ‘nduja. Let it melt away, then add the king prawns for a couple of minutes, or until completely pink. Finish with a small squeeze of lemon juice, then remove from the heat
- 1 dash of olive oil
- 50g of 'nduja
- 180g of raw king prawn
- 1/2 lemon , juiced
Heat a clean, dry frying pan over a medium heat and add a piadina to the pan. Cook for 1 minute, then flip and cook for a minute more. Repeat with the second piadina
- 2 Crosta & Mollica Durum
Spread each piadina with some of the herbed ricotta, top with some prawns, thinly sliced fennel and spoon over the ‘nduja from the pan. Top each with a few basil leaves and little more lemon zest
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'Nduja spiced prawns, ricotta and fennel piadina
