Piadina with Shrimp, Zucchini Flowers, and Salad
Category: Main Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Piadine (flatbreads) | 4 |
| Zucchini flowers | 100g |
| Shrimp | 12 |
| Radishes | 50g |
| Cow’s milk ricotta | 400g |
| Lamb’s lettuce (Valeriana) | 100g |
| Extra virgin olive oil | q.b. (to taste) |
| Chives | q.b. (to taste) |
| Lemon juice | 1 |
| Sweet paprika | ½ tsp |
| Fine salt | q.b. (to taste) |
| Black pepper | q.b. (to taste) |
| Raspberries | 45g |
| Extra virgin olive oil | 40ml |
| Fine salt | q.b. (to taste) |
Instructions
Preparing the Cream
- Prepare the ricotta cream: Begin by draining the ricotta well and placing it in a mixing bowl. Add finely chopped chives and sweet paprika. Mix thoroughly until the ingredients are well incorporated. Set aside.
Preparing the Zucchini Flowers and Vegetables
- Clean the zucchini flowers: Gently remove any excess leaves at the base of each zucchini flower. Slice the flowers into thin strips and set aside for later use.
- Prepare the salad: In a separate bowl, combine the lamb’s lettuce (valeriana), washed and dried radishes, and the sliced zucchini flowers. Toss to mix evenly.
Preparing the Sauce
- Make the raspberry dressing: In a tall glass, combine the raspberries and olive oil. Use a hand blender to purée the mixture until smooth, forming a vibrant dressing. Set aside.
Preparing the Shrimp
- Clean the shrimp: Peel and devein the shrimp. Start by removing the heads and then make a shallow incision along the back of each shrimp to remove the dark vein. Place the cleaned shrimp in a bowl and drizzle with lemon juice, adding a dash of olive oil. Let it marinate for a few minutes.
- Cook the shrimp: Heat a pan over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes, turning them to ensure even cooking. Once the shrimp are cooked through and slightly golden, remove from heat.
Assembling the Piadina
- Prepare the piadina: Lay out each piadina (flatbread) on a flat surface. Spread ¼ of the ricotta cream onto one half of each piadina, smoothing it into an even layer.
- Add the salad: On top of the cream, layer the mixed salad, ensuring an even distribution of zucchini flowers, radishes, and lamb’s lettuce.
- Top with shrimp: Place 3 shrimp on each piadina, arranging them evenly over the salad.
- Finish with raspberry dressing: Drizzle the raspberry dressing over the top of each filled piadina, adding a touch of sweetness and color.
Serving
- Serve immediately: Fold the piadinas in half and serve them warm. Enjoy the crispiness of the flatbread paired with the tender shrimp, fresh vegetables, and creamy ricotta – the perfect balance of flavors and textures.
This delightful Piadina with Shrimp, Zucchini Flowers, and Salad is a fresh and satisfying main dish, ideal for a light lunch or dinner. The combination of creamy ricotta, marinated shrimp, crisp vegetables, and sweet raspberry dressing creates a dish that is as beautiful as it is delicious.
