Crujiente de espinacas y gambas sobre caramelo de vinagre de Módena

Go to Image Crunchy spinach and prawns over balsamic vinegar caramel
Where

Serves 4:

- 1 sheet of brick pastry
- 30 g spinach
- 4 peeled prawns
- 30 g of slightly thick béchamel sauce

Cut the brick pastry in two. Put it in the shape of a cross and place the béchamel sauce, spinach and chopped and sautéed prawns on top. Bring the four ends together and form a little bag. Fry at 180ºC in olive oil until golden brown.

Remove and leave to drain for a few moments. Place on the plate and decorate with the Modena vinegar caramel.