Escalivada and crickets coca

Cuisine type: Entomogamy (insects)
Seasonal period: All year
Allergens:
Gluten
Gluten
Milk
Milk
Mustard
Mustard
Nuts
Nuts
Sesame
Sesame
Soy
Soy
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of eggs
Traces of eggs
Ingredients for 5 portions
Ingredients for portions/units
Pizza dough 0.5 kg
Tomato 0.05 kg
Garlic, bulb 5.0 ud
Green onions 0.1 kg
Small aubergine 0.1 kg
Red pepper 0.15 kg
Edible flowers 0.0 kg
Mostaza wasabi 0.5 g
Grillo con cebolla y salsa barbacoa 5.0 g
Romesco sauce 2.0 kg
See Recipe
Strong flour 0.125 kg
Plain flour 0.125 kg
Water 0.125 l
Sunflower oil 0.02 l
Sourdough 0.013 kg
Table salt 2.5 g
Yeast 5.0 g
See Recipe
Vine tomato 2.0 kg
Garlic, bulb 12.0 ud
Chorizo pepper 4.0 ud
Hazelnuts 0.1 kg
Marcona almonds 0.1 kg
Bread 200.0 g
Sherry "Jerez" vinegar 0.05 l
Chilli pepper 1.0 g
Extra virgin olive oil 0.2 l
Table salt 10.0 g
Elaboration

1. Make the pizza dough.

2. Make the escalivada: roast covered with aluminium paper the eggplant, the red pepper and the tomatoe. Peel the French onions and vacuum pack them. Peel and cut all into thin strips (and the onions into quarters).

3. Make the Romescu sauce. 

4. Roll out the dough into squares with the Romescu sauce and bake at 210 ºC for 5 minutes. Add the roasted vegetables on top and roast it 5 minutes at 180ºC.

5. Add the crickets on top, and decorate with flowers.

 

Nutritional information (1 portion)
Energy
5459.86
kcal
Carbohydrates
456.33
g
Proteins
349.92
g
Lipids
246.51
g
Sugars 140.12 g
Salt (Sodium) 1224.01 mg
Folic acid 189.2 ug
Vitamin C 109.13 g
Vitamin A 44.42 ug
Zinc 8.69 mg
Iron 5.88 mg
Calcium 188.54 mg
Cholesterol 0.02 mg
Polyunsaturated fatty acids 10.84 g
Monounsaturated fatty acids 183.38 g
Saturates 48.47 g
Fiber 58.46 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.