'Nduja spiced prawns, ricotta and fennel piadina

'Nduja spiced prawns, ricotta and fennel piadina

This speedy lunch uses Crosta & Mollica's Durum Piadina to wrap spicy, 'nduja coated prawns, creamy herb-flecked ricotta and fennel.
  • Cooking:
  • Serves: 2 persons



  1. Step 1

    Combine the ricotta, lemon zest, basil, chives and mint with a pinch of salt and black pepper and mix to combine
  2. Step 2

    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 
  3. Step 3

    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
  4. Step 4

    Spread each piadina with some of the herbed ricotta, top with some prawns and spoon over the ‘nduja from the pan. Top each with a few basil leaves and little more lemon zest