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Salted cake with pumpkin and fontine flowers
ingredients
servings
8
Pepper
to taste
Iodized salt
to taste
Grated Parmesan cheese
2 spoons
Mozzarella cheese
1 unit
Eggs
4 unit
Fontina cheese
150 grams
Shortcrust pastry
230 grams
Courgette flowers
10 unit
starters from Italy
Salted cake with pumpkin and fontine flowers
Salted cake with pumpkin and fontine flowers
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Here is a new salty cake with pumpkin flowers!
preparation
step 1
Clean the pumpkin flowers by cutting the hard part of the stem and lifting the pistols from the inside trying not to break the flower!
step 2
Cut the cubed mozzarella and drain the water, sticking with a little absorbent paper to cut the fontina into cubes.
step 3
The flowers should be cooked quickly and gently in the pan for about 3/4 minutes. Once cooked and cooled fill them with a few fonts cubes.
step 4
Mix the 4 eggs with remaining fontina cubes, with mozzarella, with a spoonful of parmesan cheese and season with salt and pepper.
step 5
Place the roll of brisee in a pie, fill it with the egg and cheese mixture and finish the composition with stuffed pumpkin flowers.
step 6
Sprinkle the cake with the remaining Parmesan cheese and bake at 180 ° for 20/25 minutes at the end of setting the oven grill for 2 minutes until golden pumpkin flowers are golden.
