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Andy Joe
Panini with ricotta, lemon and asparagus tips
Italian panini with ricotta, lemon and asparagus tips
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Ingredients
Directions
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Preheat the panini grill. Meanwhile, cut the courgette lengthwise into 8 long slices and brush with the oil.
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Halve the asparagus tips. Grill the zucchini and asparagus tips in parts for 2 minutes under the panini grill.
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Grate the cheese. Grate the yellow skin of the lemon. Mix the cheese and grate through the ricotta and season with pepper.
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Cut open the paninis in length. Divide the ricotta over all halves.
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Cover with zucchini, asparagus tips and sundried tomatoes. Cover with the upper halves.
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Heat the panini grill again and place the paninis underneath. Push well and grill the paninis for 5 minutes. Serve immediately.
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Nutrition
620Calories
Sodium0% DV1.165mg
Fat35% DV23g
Protein54% DV27g
Carbs24% DV73g
Fiber24% DV6g
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