'Nduja Spiced Prawns, Ricotta and Fennel Piadina Recipe - Great British Chefs
This speedy lunch uses Crosta & Mollica's Durum Piadina to wrap spicy, 'nduja coated prawns, creamy herb-flecked ricotta and 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
More Like This
'Nduja Prawns Recipe with Focaccia | olivemagazine
olivemagazine.com
Spicy King Prawns | Delivita
delivita.com
Rigatoni with nduja and prawns recipe: Pasta recipe | Gourmet Traveller
gourmettraveller.com.au
Chickpea, Prawn and ‘Nduja Stew Recipe - Great British Chefs
greatbritishchefs.com
Nduja prawn cocktail lettuce cups recipe | Good Food
bbcgoodfood.com
Fennel and ‘nduja frittata – Gourmet Traveller
gt.staging.digital.aremedia.com.au
Spring onion, herby ricotta and 'nduja toasts recipe | delicious. magazine
deliciousmagazine.co.uk
Prawn bruschetta with lemony fennel salad recipe | Good Food
bbcgoodfood.com