(Turnip top & prawn tail flans - Our recipe)
Sformatini di cime di rapa e gamberi
Turnip top & prawn tail flans
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yeld for 4
- 1 kg (2 1/4 lb) turnip tops
- 400 g (14 oz) prawn tails, precooked
- 4 eggs
- 2 teaspoons dried marjoram
- Extra virgin olive oil
- Plain dried breadcrumbs
- Salt
- Time:
preparation: 40 minutes
cooking: about 50 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
Clean and wash the turnip tops. Boil them in salted water. Drain them and stop the cooking under the cold running water. Squeeze them to remove the water in excess.
Put them in a mixer together with the eggs and marjoram: mince roughly.
Remove the shell from the prawn tails and cut them into pieces. Add them to the turnip top mixture. Season to taste with salt and stir accurately.
Preheat oven to 180°C (350°F). Oil 4 little moulds and sprinkle them with plain dried breadcrumbs. Spoon the mixture into the moulds up to the lip.
Bake until the surface becomes golden (about 30 minutes).
Serve the flans warm.
