W11 - Veggie - Dough - use EID: Dried fig pieces
with Grana Padano and side salad
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
1 stuk(s)
Flammkuchen
(Bevat: Gluten, Tarwe)
25 gram
Geitenkaasbolletjes met honing
(Bevat: Melk (inclusief lactose))
½ zakje(s)
Italiaanse kruiden
½ stuk(s)
Knoflookteen
½ stuk(s)
Rode ui
1 stuk(s)
Courgette
30 gram
Rucola en veldsla
7.5 ml
Basilicumcrème
10 gram
Pompoenpitten
(Kan bevatten: Pinda's, Noten, Sesamzaad)
20 gram
Dadelstukjes
(Kan bevatten: Pinda's, Noten, Sesamzaad, Pecannoten, Pistachenoten, Walnoten, Macadamianoten, Cashewnoten, Paranoten, Amandelnoten, Hazelnoten)
25 gram
Fresco spalmabile - roomkaas
(Bevat: Melk (inclusief lactose))
Zelf toevoegen
½ el
Extra vierge olijfolie
1 el
Olijfolie
¾ el
Zwarte balsamicoazijn
½ tl
Honing [of plantaardig alternatief]
½ el
Water voor saus
½ tl
Suiker
naar smaak
Peper en zout
Benodigdheden
Instructies
- Preheat the oven to 230°C.
- Soak the dates in a small bowl of lukewarm water.
- Chop the onion and crush or mince the garlic.
- In a small bowl, combine the cream cheese with the Italian seasoning, the garlic and the water for the sauce. Season to taste with salt and pepper.
- Heat a drizzle of olive oil in a small pot or saucepan over medium-low heat and fry the onion for 10 minutes.
- Drain the dates and transfer to the saucepan, then fry for 4 more minutes.
- Deglaze with two thirds of the balsamic vinegar, then stir in the sugar.
- Season to taste with salt and pepper, then cook for 1 more minute.
- Use a peeler or cheese slicer to shave the courgette into thin ribbons.
- Transfer a third of the courgette ribbons to a parchment-lined baking sheet and drizzle with olive oil.
- Season with salt and pepper.
- Transfer the flammekueche to another parchment-lined baking sheet and spread with the cream cheese.
- Top the flammekueche with the rest of the courgette ribbons, then season with salt and pepper.
- Transfer both baking sheets to the oven for 9 - 11 minutes.
- Meanwhile, heat a clean frying pan over high heat.
- Toast the pumpkin seeds until they start to pop, then remove from the pan and set aside.
- In a salad bowl, combine the extra virgin olive oil with the honey and the rest of the balsamic vinegar.
- Season to taste with salt and pepper.
- Shortly before serving, transfer the lettuce to the salad bowl, along with the roasted courgette. Toss well to combine with the dressing.
- Serve the flammekueche on plates with the salad alongside.
- Top the flammekueche with the date compote and the cheese, then drizzle with the basil crème.
- Garnish the salad with the pumpkin seeds.
