Italian Flammkueche with Shrimp
with balsamic onions and arugula side salad
Allergens:
Wheat
•Crustaceans
•Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 piece
Flammekueche
(Contains Wheat)
80 g
Shrimp
(Contains Crustaceans)
100 g
Passata
½ sachet(s)
Italian seasoning
½ piece
Garlic
½ piece
Onion
1 piece
Tomato
25 g
Shredded mozzarella
(Contains Milk)
20 g
Arugula
Not included in your delivery
½ tablespoon
Olive oil
1.5 teaspoon
Balsamic vinegar
1.5 teaspoon
Honey [or plant-based alternative]
½ tablespoon
Extra virgin olive oil
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2568 kJ
Calories614 kcal
Fat26.7 g
Saturated Fat10.1 g
Carbohydrate62.6 g
Sugar16.9 g
Dietary Fiber3.7 g
Protein27.3 g
Salt2.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Saucepan
•Baking Sheet with Baking Paper
•Tall-Sided Pan
•Paper Towel
•Salad Bowl
Cooking Steps
1
- 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.
2
- 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.
3
- Dice the tomato.
- Pat the shrimp dry with kitchen paper and season with salt and pepper.
- Spread the sauce over the flammekueche, leaving at least 1cm free around the edges. Top with the mozzarella, shrimp and half of the tomato.
- Bake in the oven for 5 minutes or until the shrimp are done and the mozzarella has melted and looks golden brown.
4
- 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. Serve with the arugula salad.
Did you know... just 20g of arugula provides more iron, calcium and vitamin A than most other vegetables.