Uforic Food Cafe Torquay

The Blog

Light and lucious – prosciutto and ricotta panini

Posted on

With the Easter Bunny visiting most of us on Sunday, I know I’m feeling like something light for lunch.

Matt and I were chilling on the couch one day watching Giada De Laurentis’ Everyday Italian cooking show. When we saw her whip up this simple dish, we both agreed we had to give it a go. We are both lovers of the good old toasted sanger – this is just a slightly fancier version with prosciutto instead of ham and ricotta instead of your standard cheese. But, it’s just as easy. When Giada did it, she didn’t add tomato – but I like to – along with a bit of baby spinach. Matt prefers the simple version – but the thing I like about it was I never thought of using pita bread in this way. You could really fill it with anything you like.

Because it’s so simple, you can easily whip this up at work for a quick and easy lunch, or on the weekend when you have unexpected guests. Pita bread freezes really well, so it’s easy to always have it on hand.

Prosciutto and Ricotta Panini

  • 2 pita bread rounds
  • 6 slices of prosciutto
  • 1 tomato, sliced
  • 1 cup of baby spinach
  • 200gm of smooth ricotta cheese
  • the juice of half a lemon (or to taste)
  • a pinch of sea salt and ground black pepper

Method

Pre heat your sandwich press until it’s nice and hot.

Lay the pita breads out on your bench. In a small bowl, combine the ricotta, lemon, salt and pepper and stir well. Taste it and adjust seasoning to taste.

Spread half the ricotta mixture over half of the pita bread, and then cover it with the sliced tomato, half the baby spinach and prosciutto. Fold the uncovered side of the pita in half, over the ricotta, tomato and prosciutto and then fold it in half again, making the pita a quarter of its original size. Place it in the sandwich press and cook until the filling is hot and the pita is crispy and golden. Repeat the process for the second pita.

This is great served on its own, or with a light salad. Mix and match the fillings – avocado instead of ricotta would be tasty. Have fun with it!

Be Inspired~

Lisa

P.S Don’t forget to “like” Uforic Food on Facebook! https://www.facebook.com/pages/Uforic-Food-blog/209918879032527

Comments

comments

Leave a Reply