Asparagus and Shrimp Slices with Feta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,211 cal. | (58 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 17.4 mg | (145 %) | ||
| Vitamin K | 130.8 μg | (218 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 556 μg | (185 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,376 mg | (34 %) | ||
| Calcium | 424 mg | (42 %) | ||
| Magnesium | 177 mg | (59 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 163 μg | (82 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 325 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the dough
- ¼ cube Yeast (10 grams)
- 1 pinch sugar
- 220 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
Preparation steps
For the dough:
Crumble the yeast into a bowl and mix with about 100 ml of lukewarm water (approximately 1/2 cup) and the sugar until smooth. Add the flour, olive oil and salt and knead to a smooth dough. Cover and leave to rest in a warm place about 1 hour.
Divide the dough into 2 balls. Roll out on a floured work surface into round cakes of about 22 -26 cm diameter (approximately 8 - 10 inches). Form the edge slightly thicker and place on a greased baking sheet.
Preheat the oven to 220°C (approximately 425ºF).
For the filling:
Peel the bottom third of the asparagus and cut into 3 cm long pieces (approximately 1 inch). Blanch in salted water for about 4 minutes until al dente. Rinse cold and drain well.
Spread the pesto on the dough bases, distribute the asparagus, shrimp and tomatoes on the top and crumble the feta over everything. Season with a little sea salt and drizzle with oil.
Bake for 8-10 minutes and serve immediately.
