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Scottjolened
Piadina with mushrooms, truffle tapenade and spinach
Italian flatbread with buffalo mozzarella, spinach, truffle tapenade and mushrooms.
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Ingredients
Directions
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Slice the mushrooms coarsely. Heat the oil in a frying pan and fry the mushrooms for 8 min. On medium heat until golden brown.
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Add the tapenade the last minute and scoop. Season to taste with pepper and salt and spoon on a plate.
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Let the spinach shrink in parts. Season with pepper and salt.
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In the meantime, heat a skillet without oil or butter and roast the pine nuts in a min. Allow to cool.
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Meanwhile, tear the buffalo mozzarella into coarse pieces.
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Heat a frying pan without oil or butter and heat the piadine in parts 2 min. Turn halfway.
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Place each piadina on a plate, divide the spinach, mushrooms, mozzarella and pine nuts in succession and serve (as a pizza). Yummy! .
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Nutrition
965Calories
Sodium24% DV585mg
Fat103% DV67g
Protein66% DV33g
Carbs18% DV54g
Fiber24% DV6g
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