Delicious savory mille-feuille with red beetroot, primo sale cheese and prawn tartare. A creative and refined dish, perfect as an appetizer or a light main course.
Step 1 of 7: Rub the beetroots to remove any traces of soil and cut them in half.
Step 2 of 7: Place them in a pot with salted water and cook them until they become tender.
Step 3 of 7: Drain them, peel them and cut them into round slices about 1 cm thick.
Step 4 of 7: Cut the primo sale cheese into discs using a round cutter of the same size as the beetroot slices.
Step 5 of 7: Rinse the prawns and cut them into pieces. Season with lemon juice and let rest.
Step 6 of 7: Assemble the mille-feuille by alternating beetroot slices, discs of primo sale and prawn tartare.
Decorate with mint leaves, a drizzle of extra virgin olive oil and a sprinkle of salt.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains lactose · Contains nickel · Allergens detected: Crustaceans and Milk
| Average values | Per serving338 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,664 kJ398 kcal | 493 kJ118 kcal |
| Fat | 24.23 g | 7.18 g |
| of which saturated fatty acids | 8.94 g | 2.65 g |
| Carbohydrates | 3.71 g | 1.1 g |
| of which sugars | 3.71 g | 1.1 g |
| Fibre | 2.73 g | 0.81 g |
| Protein | 39.49 g | 11.7 g |
| Salt | 1.25 g | 0.37 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
