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Cake with red pesto

ingredients

servings

10

Pesto rosso con aceto balsamico di Modena IGP Valbona

125 grams

find out more

Cherry tomatoes

30 grams

Instant yeast for savoury dough

1 unit

Iodized salt

to taste

Black pepper

to taste

Basil

5 leafs

Dried pine nuts

40 grams

Extra virgin olive oil

30 grams

Full fat milk

100 grams

Grated Parmesan cheese

50 grams

Eggs

3 unit

Type 00 wheat flour

250 grams

starters from Italy

Cake with red pesto

Cake with red pesto

vegetarian with gluten with eggs with lactose with nuts

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cake with red pesto

Sophisticated, colorful and tasty appetizers with red pesto with balsamic vinegar of Modena Igp. Recipe for the Madama Cocca School of Cooking

Cake with red pesto step 1

step 1

In a large bowl mix all the dry ingredients, sift the flour with the yeast, add the Parmigiano leaving a spoon for the garnish, chopped basil, salt and pepper

Cake with red pesto step 2

step 2

In another bowl mix the damp ingredients, lightly whipped whole eggs, Pesto Red with Modal Powder Balsamic Vinegar, milk and oil, mix well.

Cake with red pesto step 3

step 3

Pour the cream obtained in the bowl of the dried ingredients, mix quickly with a spatula, join the slightly toasted pinions leaving a spoon for garnish

Cake with red pesto step 4

step 4

Fill up for rectangular multipurpose pins, garnish with the remaining pine nuts and the grated Parmigiano kept aside.

Cake with red pesto step 5

step 5

Bake in the oven already warm at 180 ° for 25/30 minutes, try the mint. Sprinkle and garnish with cherry tomatoes slightly drowned in the oven.

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