Filter
Reset
Sort ByRelevance
CINDYLEE65
Piadina with artichoke, lamb's lettuce and ricotta
A tasty vegetarian recipe and quickly prepared! Piadina topped with ricotta, artichoke and lamb's lettuce.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the red onions into thin rings. Heat half of the oil in a frying pan and fry the onion on low heat for 4 min.
-
Sprinkle with salt and add the vinegar. Turn off the heat after 1 min.
-
Heat 2 frying pans without oil or butter and heat the piadine in parts 2 min. Turn halfway.
-
Meanwhile, let the artichoke hearts leak out. Divide the ricotta, onion, lamb's lettuce and artichoke hearts in succession over the piadine.
-
Fold the piadine double and serve.
-
25 minMain dishwok noodles, Red onion, papikas, pineapple pieces on their own juice, tilapia fillet, sunflower oil, wok sauce sweet and sour,sweet-and-sour tilapia from the wok
-
40 minMain dishstew vegetables, crumbly potato, lemon, fresh parsley, garlic, tilapia fillet, butter, liquid baking product, leeks, cumin powder (djinten), honey,stew with leeks and fried fish
-
15 minMain disholive oil, Red onion, garlic, sundried tomatoes in oil, Spinach, chickpeas, cinnamon, herbal stock, Greek yoghurt, dried fresh mint,chickpea soup with spinach and yoghurt
-
40 minMain dishchopped half-to-half, onion, corn granules, zucchini, mushrooms, Ketchup, ketjapmarinademanis, mashed potatoes,minced zucchini dish with corn
Nutrition
590Calories
Sodium23% DV550mg
Fat62% DV40g
Protein22% DV11g
Carbs15% DV46g
Fiber8% DV2g
Loved it