'Nduja Spiced Prawns, Ricotta and Fennel Piadina Recipe
This speedy lunch uses Crosta & Mollica's Durum Piadina to wrap spicy, 'nduja coated prawns, creamy herb-flecked ricotta and fennel.
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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
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