Broccolini and Sun-dried Tomato Pesto Flatbread
with ricotta and pickled shallots
Prep & Cook Time: 60+ min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Eggs, Wheat
Chef
Patrick Le Beau
In Your Box (serves 2)
- 1 Shallot
- 2 fl. oz. Red Wine Vinegar
- 2 Garlic Clove
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1 oz. Shredded Asiago Cheese
- ¼ tsp. Red Pepper Flakes
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3 oz. Ricotta
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3 Tbsp. Sun-Dried Tomato Pesto
- 4 oz. Broccolini
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2 Naan Flatbread
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories638
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Carbohydrates75g
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Fat28g
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Protein26g
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Sodium1649mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 prep
slice ½ shallot 1/8th inch thick and mix with red wine vinegar, allow to sit at room temp mince other half of shallot and garlic combine ⅓ of the pesto with the ricotta and season with a pinch of salt and pepper and 2 t olive oil, reserve rest for topping flatbread
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2 par bake flatbread
place flatbread directly on the rack in a 400 degree oven bake for 8-10 minutes until golden brown and crisp
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3 cook broccolini
in a medium saute, heat over medium high heat and add 2 t olive oil add broccolini and allow to cook for 2-3 minutes, undisturbed until it starts to char mix and cook for another 2 minutes add minced shallot and garlic and sweat until tender and fragrant add ¼ c water and cook until broccolini is tender
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4 Assemble flatbread
remove from oven and top flatbread with ricotta spread, broccolini mixture and top with asiago cheese and the remaining pesto bake in oven for another 2-3 minutes until the cheese melts on top remove from the oven and top with pickled shallots
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