«Pitta with mushrooms, spinach and prawns»
Ingredients:
8 tortillas, cut into a circle of diameter less than 15 cm.
garlic butter
Prawn and spinach cream
30 g peeled prawns, chopped finely
50 g spinach, cooked and drained
20 g finely chopped carrots
40 g cream cheese
1 teaspoon sea lettuce powder
1 teaspoon Irish moss powder
salt and pepper
8 tortillas, cut into a circle of diameter less than 15 cm.
garlic butter
Prawn and spinach cream
30 g peeled prawns, chopped finely
50 g spinach, cooked and drained
20 g finely chopped carrots
40 g cream cheese
1 teaspoon sea lettuce powder
1 teaspoon Irish moss powder
salt and pepper
Preparation:
Sauté the carrot and the prawns. Let them cool and add them to the spinach, cream cheese and powdered seaweeds. Season with salt and pepper.
Mushroom stuffing:
50 g Paris (button) mushrooms 50 g shiitake mushrooms 50 g portobello mushrooms ½ red onion, finely chopped 1 clove garlic, chopped salt and pepper Fry the mushrooms in a pan with a little olive oil until they don’t release any liquid. Set aside. Sauté the onion and garlic. Add the mushrooms, fry until golden, then add the prawn and spinach cream. Brushed with a bit of garlic butter and heat it in the oven. Cover the centre of 4 tortillas with the filling, and cover with a second tortilla to form the pitta. Serve on a plate decorated with a drizzle of herbed olive oil.
Sauté the carrot and the prawns. Let them cool and add them to the spinach, cream cheese and powdered seaweeds. Season with salt and pepper.
Mushroom stuffing:
50 g Paris (button) mushrooms 50 g shiitake mushrooms 50 g portobello mushrooms ½ red onion, finely chopped 1 clove garlic, chopped salt and pepper Fry the mushrooms in a pan with a little olive oil until they don’t release any liquid. Set aside. Sauté the onion and garlic. Add the mushrooms, fry until golden, then add the prawn and spinach cream. Brushed with a bit of garlic butter and heat it in the oven. Cover the centre of 4 tortillas with the filling, and cover with a second tortilla to form the pitta. Serve on a plate decorated with a drizzle of herbed olive oil.