Filter
Reset
Sort ByRelevance
Scottjolened
Piadina with mushrooms, truffle tapenade and spinach
Italian flatbread with buffalo mozzarella, spinach, truffle tapenade and mushrooms.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Slice the mushrooms coarsely. Heat the oil in a frying pan and fry the mushrooms for 8 min. On medium heat until golden brown.
-
Add the tapenade the last minute and scoop. Season to taste with pepper and salt and spoon on a plate.
-
Let the spinach shrink in parts. Season with pepper and salt.
-
In the meantime, heat a skillet without oil or butter and roast the pine nuts in a min. Allow to cool.
-
Meanwhile, tear the buffalo mozzarella into coarse pieces.
-
Heat a frying pan without oil or butter and heat the piadine in parts 2 min. Turn halfway.
-
Place each piadina on a plate, divide the spinach, mushrooms, mozzarella and pine nuts in succession and serve (as a pizza). Yummy! .
-
45 minMain dishparsnip, onion, fresh celery, minced beef, Lea and Perrins worcestershiresauce, mild paprika, frozen puff pastry, medium sized egg,british minced meat pasties with parsnip -
20 minMain dishpomegranate, olive oil, oregano, smoked mackerel, baby watermelon, head of lettuce, arugula, black olive, capers,meal salad with smoked mackerel and watermelon -
20 minMain dishcouscous, boiling water, onion, garlic, yellow bell pepper, traditional olive oil, half-to-half-chopped, tomato cubes, ground chili pepper,couscous with spicy minced meat sauce -
30 minMain dishoil, onion, garlic, curry powder, winter carrot, baking flour, tomato pieces in tomato juice, pandan rice, egg, grated coconut, water,rice with vegetable curry and eggs
Nutrition
965Calories
Sodium24% DV585mg
Fat103% DV67g
Protein66% DV33g
Carbs18% DV54g
Fiber24% DV6g
Loved it