Flatbread with shrimp, zucchini flowers, and salad

Name: Flatbread with shrimp, zucchini flowers, and salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: Flatbread super flaky 4; Zucchini flowers to clean 3.5 oz; Shrimps 12; Radishes 1.8 oz; Cow's milk ricotta cheese 1.6 cups; Valerian (songino) 3.5 oz; Extra virgin olive oil to taste; Chives to taste; Lemon juice 1; Sweet Paprika ½ tsp; Fine salt to taste; Black pepper to taste; Raspberries 0.3 cup; Extra virgin olive oil 40; Fine salt to taste

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522

Calories per serving

Energy Kcal 522
Carbohydrates g 34.6
of which sugars g 8.1
Protein g 22.6
Fats g 32.6
of which saturated fat g 9.86
Fiber g 2.8
Cholesterol mg 157
Sodium mg 1053

Difficulty: Easy
Prep time: 20 min
Cook time: 5 min
Makes: 4

PRESENTATION

Shrimp piadina brings the essence of Emilia-Romagna’s spring right to your table. Picture this: a piadina recipe that’s a soft, thin Italian flatbread—like a cozy blanket for all sorts of yummy fillings. You bite into a zucchini flower piadina and get the tender chewiness of the bread, the crispy radishes, and the moist shrimp. And those zucchini flowers—fiori di zucca—are so sweet and pair beautifully with the salty seafood. Really, they do. Add some fresh valerian lettuce and it’s like dining al fresco on a sunny day in Rimini or Ravenna. And look, this dish is all about Italian spring produce. Makes you wanna slow down and savor every bite.

Spring in Emilia-Romagna means folks get excited about these regional delights, filling homemade Italian flatbread recipes with the freshest picks. It’s really, really amazing how these seafood piadina fillings come together—light, colorful, and special. And here’s the thing: you might spot little regional twists, like using arugula instead of valerian lettuce. Or maybe swapping in different veggies when zucchini blossoms are around. Still, the classic combo of shrimp, zucchini flowers, and radishes is what makes this shrimp piadina stand out in traditional Italian recipes. It’s all about what's fresh and tangy, letting each ingredient really shine. People thinking about easy piadina fillings or searching for zucchini blossom recipes often turn to this dish. It’s like a taste of the Adriatic coast, all wrapped up in a warm flatbread. Perfect for a laid-back lunch or to share with friends on a sunny afternoon. Pretty simple.

Whether you’re an Italian food lover or just exploring, this piadina offers a taste of Emilia-Romagna’s culinary traditions. A little slice of Italy’s beautiful coast and countryside, all in one bite. Seriously good.

INGREDIENTS

522

Calories per serving

Ingredients for 4 flatbreads: Flatbread 4 - super flaky; Zucchini flowers 3.5 oz (100 g) - to clean; Shrimps 12; Radishes 1.8 oz (50 g); Cow's milk ricotta cheese 1.6 cups (400 g); Valerian (songino) 3.5 oz (100 g); Extra virgin olive oil to taste; Chives to taste; Lemon juice 1; Sweet Paprika ½ tsp; Fine salt to taste; Black pepper to taste

for the raspberry sauce: Raspberries 0.3 cup (45 g); Extra virgin olive oil 40; Fine salt to taste

Preparation

How to prepare Flatbread with shrimp, zucchini flowers, and salad

To prepare the flatbread with shrimp, zucchini flowers, and salad, first make the cream: in a bowl, pour the well-drained ricotta, the chopped chives 1, and then season with salt, oil, and pepper. Stir to flavor 2 and store in the refrigerator, covered with plastic wrap. Now wash and quarter the radishes 3.

Clean the zucchini flowers, then remove the leaves at the base 4 and the internal pistils 5. Then cut them into strips 6.

In a bowl, place the already washed and dried mache, the radishes 7, and the zucchini flowers. Season with oil 9 and salt and set aside.

Make the sauce: in a tall-edged glass, pour the raspberries and the oil 10 and blend everything with an immersion blender 11 to obtain a smooth and homogeneous cream. Salt and set aside 12.

Now clean the shrimp: remove the head 13 and the shell 14, then cut the back to remove the intestinal vein 15.

Place the cleaned shrimp in a bowl, marinate with lemon juice 16, oil 17, and paprika 18 for 20 minutes.

After this time, take the shrimp 19 and sear them in a hot pan for a few moments 20, pour in the marinade sauce 21.

Let the liquids evaporate 22 and then keep them warm. Heat the flatbreads for a couple of minutes in a pan 23. Everything is ready for the filling, for each flatbread use 1/4 of the ingredients provided for the filling: spread the ricotta cream on half of the flatbread 34.

Distribute the salad 25 and the shrimp on top, then drizzle with the raspberry sauce 26. Serve the flatbread with shrimp, zucchini flowers, and salad immediately 27.