Name: W48 - Calorie Smart & Quick (25 min) - Seafood - Flammkuchen - use EID: cress (tuinkers) with courgette
Total time: 25 min
Yield: 2
Cuisine: Italiaans
Ingredients: 2 stuk(s) Flammkuchen; 160 gram Garnalen; 200 gram Passata; 1 zakje(s) Italiaanse kruiden; 1 stuk(s) Knoflookteen; 1 stuk(s) Rode ui; 2 stuk(s) Tomaat; 50 gram Geraspte mozzarella; 40 gram Rucola; 1 el Olijfolie; 3 tl Zwarte balsamicoazijn; 3 tl Honing [of plantaardig alternatief]; 1 el Extra vierge olijfolie; 1 el [Plantaardige] roomboter; naar smaak Peper en zout

HelloFresh

Recepten

Italiaanse Recepten

W48 - Calorie Smart & Quick (25 min) - Seafood - Flammkuchen - use EID: cress (tuinkers)

with courgette

Krijg tot wel € 90 korting op je eerste 4 boxen

Allergenen :

Tarwe

•Schaaldieren

•Melk (inclusief lactose)

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd25 minuten

oventijd25 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

1 stuk(s)

Flammkuchen

(Bevat: Tarwe)

80 gram

Garnalen

(Bevat: Schaaldieren)

100 gram

Passata

½ zakje(s)

Italiaanse kruiden

½ stuk(s)

Knoflookteen

½ stuk(s)

Rode ui

1 stuk(s)

Tomaat

25 gram

Geraspte mozzarella

(Bevat: Melk (inclusief lactose))

20 gram

Rucola

Zelf toevoegen

½ el

Olijfolie

1.5 tl

Zwarte balsamicoazijn

1.5 tl

Honing [of plantaardig alternatief]

½ el

Extra vierge olijfolie

½ el

[Plantaardige] roomboter

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)2568 kJ

Energie (kcal)614 kcal

Vetten26.7 g

waarvan verzadigd10.1 g

Koolhydraten62.6 g

waarvan suikers16.9 g

Vezels3.7 g

Eiwitten27.3 g

Zout2.2 g

Potassium223 mg

Calcium18 mg

Iron0.3 mg

Benodigdheden

•Steelpan

•Bakplaat met bakpapier

•Koekenpan

•Keukenpapier

•Saladekom

Instructies

Preheat the oven to 220°C.
Crush or mince the garlic. Heat a drizzle of olive oil in a saucepan over medium-high heat. Fry the garlic for 1 – 2 minutes, then add the passata, Italian seasoning, and half a teaspoon per person for each honey and balsamic vinegar.
Allow the sauce to reduce for 5 minutes, seasoning to taste with salt and pepper.

In the meantime, transfer the flammekueche to a parchment-lined baking sheet and bake for 3 - 4 minutes.
Slice the onion.
Heat a clean frying pan over medium-high heat. Fry the onion with a pinch of salt for 6 - 8 minutes. When the onion starts to color, add a knob of butter.
Lower the heat and fry the onion for 3 - 4 more minutes. In the last minute, deglaze with the rest of the balsamic vinegar and drizzle with the rest of the honey.

Dice the tomato. Pat the shrimp dry with kitchen paper and season with salt and pepper.
Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the shrimp for 3 minutes until done, then remove from the pan and set aside.
Spread the sauce over the flammekueche, leaving at least 1cm free around the edges. Top with the mozzarella and half of the tomato.
Bake in the oven for 5 minutes or until the mozzarella has melted and looks golden brown.

In the meantime, in a salad bowl, mix the arugula and the rest of the tomato with a drizzle of extra virgin olive oil. Season with salt and pepper.
Remove the flammekueche from the oven and top with the balsamic onions and shrimp. Serve with the arugula salad.

Did you know... just 20g of arugula provides more iron, calcium and vitamin A than most other vegetables.