'Nduja spiced prawns, ricotta and fennel piadina

Combine 100g ricotta, 1/2 lemon zest, 1 tbsp basil leaves, 1 tbsp chopped chives and 1 tbsp chopped mint with a pinch of salt and black pepper.

Heat a frying pan over medium heat and add a dash of oil, followed by 50g ‘nduja. Let it melt away, then add 12 king prawns for a couple of minutes, or until completely pink. Finish with a small squeeze of lemon juice, then remove from the heat

Slice 1/2  fennel head very thinly.
 

Heat a clean, dry frying pan over a medium heat and add a piadina to the pan. Cook for 1 minute, then flip and cook for a minute more. Repeat with a second piadina. In my electric table grill it was just 30sec per piadina.

Spread each piadina with some of the herbed ricotta, top with the fennel and some prawns and spoon over the ‘nduja from the pan. Top each with a few basil leaves and little more lemon zest and fold

(Here the original GBK recipe)