Filter
Reset
Sort ByRelevance
Andy Joe
Panini with ricotta, lemon and asparagus tips
Italian panini with ricotta, lemon and asparagus tips
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the panini grill. Meanwhile, cut the courgette lengthwise into 8 long slices and brush with the oil.
-
Halve the asparagus tips. Grill the zucchini and asparagus tips in parts for 2 minutes under the panini grill.
-
Grate the cheese. Grate the yellow skin of the lemon. Mix the cheese and grate through the ricotta and season with pepper.
-
Cut open the paninis in length. Divide the ricotta over all halves.
-
Cover with zucchini, asparagus tips and sundried tomatoes. Cover with the upper halves.
-
Heat the panini grill again and place the paninis underneath. Push well and grill the paninis for 5 minutes. Serve immediately.
Blogs that might be interesting
-
70 minLunchwheat flour, salt, dried yeast, fresh yeast, cinnamon, ginger syrup, honey, milk, peanut oil, sunflower oil, sugar cube, granulated sugar, butter,fries sugar bread -
20 minLunchmedium-sized whole wheat tortilla, free range egg-chive salad, grated cheese, orange snack paprika, snack cucumber, Apple, pear, white grape, red grape, orange juice, yogurt natural,kids lunch box with vegetable wraps and fruit -
55 minLunchSushi rice, rice vinegar, nori-sheet, wasabipasta, mini-romaine lettuce, radish, sushi ginger, smoked mackerel or smoked salmon, soy sauce,sushi sandwich with smoked fish -
10 minLunchfresh basil, Parmigiano Reggiano, sundried tomatoes in pot, anchovies in canned olive oil, snack tomato mix, cannellini canned beans, tomato paste, fresh kale, water,tomato soup in a jar
Nutrition
620Calories
Sodium0% DV1.165mg
Fat35% DV23g
Protein54% DV27g
Carbs24% DV73g
Fiber24% DV6g
Loved it