Posted on 06/10/2014
The Fragola’s recipes Chic&Cheap, today: fava bean and prawn baskets!
Serves 2:
2 soft tortillas
8 prawns (approx.100g)
2 large vine tomatoes
200g fresh shelled fava beans
half a lemon
2 spoons extra virgin olive oil
Salt
Black pepper
Costs in detail:
| 2 soft tortillas: packet of 8 |
2.29 |
| 8 prawns (approx. 100g): € 17.90k |
1.79 |
| 2 large vine tomatoes: € 1.88k |
1.00 |
| 200g fresh shelled fava beans: € 2/98k, 600g pack |
1.79 |
| 1 lemon: € 1.58 k |
0.30 |
| TOTAL |
7.17 |
Rinse the prawns under running water and remove the heads: cook for 2-3 minutes in boiling water. Drain and leave to cool, shell and remove the black intestinal thread with a toothpick.
Cook the fava beans in salted boiling water for approx. 20 minutes until tender; drain, cool under running water and remove the skin. Pour boiling water over the tomatoes, leave for a 30 seconds then dip in cold water, skin them, cut in half, remove the seeds and dice the flesh.
Using a pastry wheel or an approx. 10cm diameter glass, cut 6 discs from the tortillas, brush both sides with a little oil and place them in a muffin tin with 6cm diameter cups, making sure the dough adheres to the bottom. Put the muffin tin in the oven pre-heated to 200° and bake for approx. 10 minutes until golden; remove from the oven and leave to cool on a rack.
Keep a spoon of fava beans aside and blend the rest with half a spoon of lemon juice, a grind of pepper, a pinch of salt and two spoons of oil until you have a smooth cream. Divide among the baskets and top with the prawns, the whole fava beans and the diced tomato.