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Phyllo Pastry, Spinach and Artichoke Stacks (Vegetarian)

Everything's green except the phyllo pastry, which gives the whole thing a lovely crispy touch. Ingredients phyllo pastry sheets. artichokes. fresh spinach. 2 spring onions. green peppers. salt. extra virgin olive oil. Preparation Cut the phyllo sheets into circles, brush both sides with olive oil, and place them in the oven two at a time on parchment paper at 180°C. They cook very quickly, so keep an eye on them. Take them out and set aside. Once they're baked, you can store them covered in a metal tin for 3 to 4 days. Clean and cut the artichokes into small pieces. Keep them in cold water with chopped parsley to stop them from turning brown. Clean the spinach and blanch it in salted water. Cool it down, squeeze out the excess water, and chop it into small pieces. Chop the spring onions and fry them in a pan with olive oil along with the artichoke pieces. Add salt, and when they're halfway done, toss in the spinach. Finish cooking and set aside. ...

Gratinéed Chickpeas with Prawns



ingredients

for 4 people
  • 400g home-cooked chickpeas.
  • 300g peeled prawns.
  • 20g dried porcini mushrooms.
  • 6 cloves of garlic, peeled and thinly sliced.
  • chopped parsley.
  • 150g homemade tomato sofregit.
  • 150ml cooking cream.
  • 80g grated melting cheese.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

preparation

Start by soaking the porcini mushrooms in a cup of very hot water for about 10 minutes.
Meanwhile, heat three spoonfuls of oil in a pan and quickly sear the peeled prawns on both sides. Season them with salt and pepper, then set them aside off the heat.
Using the same oil, gently fry the sliced garlic until it softens but doesn't brown too much.
Squeeze out the porcini (but save that soaking water!), chop them into small pieces, and add them to the pan. Keep the heat low and let everything cook together for 4 or 5 minutes.
Next, stir in the chopped parsley, the chickpeas, the cream, and 4 spoonfuls of that reserved mushroom water. Let it all simmer gently over low heat for 15 minutes. Taste and adjust the salt and pepper as needed.
Nestle the prawns back into the chickpeas, scatter the grated cheese over the top, and pop the whole thing under the broiler until it's bubbling and golden.
Serve it hot, straight to the table.

I hope you enjoy it!
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