Drive away with green broad beans and ricotta
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Piadina Kamut bresaola, ricotta and lemon julienne zucchini
ingredients
servings
1
Khorasan wheat flatbread
1 gram
Extra virgin olive oil
1 teaspoon
Courgette
1 unit
Bresaola
40 grams
Lemon juice
1 spoon
Basil
10 grams
Ricotta cheese
100 grams
single courses from Italy
Piadina Kamut bresaola, ricotta and lemon julienne zucchini
Piadina Kamut bresaola, ricotta and lemon julienne zucchini
ready in
10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A light piadina and quick to make
preparation
step 1
Heat the piadina kamut from both sides. Let her supple. To facilitate bending can press lightly tracing its diameter, exactly where it should be folded.
step 2
Wash the zucchini and cut into julienne in a dish. You can also coarsely grated. Add the basil leaves FRESH snapped his fingers. Season with a little olive oil and lemon juice.
step 3
When the piadina will be ready, fully sprinkle with ricotta, then just add in one half of the zucchini and slices of bresaola. Close it and serve it.
