Cold Chocolate Cake
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Gluten-free savory pie with spinach and robiola
ingredients
servings
6
Cornflour
100 oz
Corn flour
100 oz
Butter
100 oz
Eggs
3 unit
Sesame
2 spoons
Spinach
400 oz
Robiola cheese
100 oz
Full fat milk
100 oz
Salt
to taste
Pepper
to taste
single courses from Italy
Gluten-free savory pie with spinach and robiola
Gluten-free savory pie with spinach and robiola
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A sesame brisee pastry, tasty and crunchy with a filling of freshly softened spinach and small pieces of breadcrumbs, to keep the two flavors separate. Very good also the day after
preparation
step 1
In a mixer, add the flour, cornstarch and cold butter cut into small pieces. Allow the blades to turn for a few seconds until the flour has incorporated the butter. Then add an egg, a pinch of salt and sesame.
step 2
Turn on the mixer and mix until all the mixture thickens and almost a ball forms. Remove the dough, work it quickly with your hands, form a dough and place in the fridge covered with a film for at least 40 minutes.
step 3
Meanwhile, clean the spinach and put them in a saucepan to dry without seasoning, just a finger of water will suffice. Drain and squeeze well with your hands.
step 4
In a bowl break the eggs and beat them lightly together with the milk, a pinch of salt and pepper.
step 5
Pick up the cold brisee pasta and spread it with the help of a rolling pin to a thickness of half a centimeter. Grease a 24 cm cake tin. and cover with the dough.
step 6
Trim the edges and set aside the advanced dough for the decorations to put on top of the cake. Prick the surface, spread the spinach well and over the tufted robiola, without spreading it. Finish with the egg mixture.
step 7
Roll out the advanced dough and make circles to put on as decoration. Bake in a hot oven at 180 degrees for 45/50 minutes.
