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Plumcake fluffy with ricotta and radicchio
ingredients
servings
4
Iodized salt
to taste
Black pepper
to taste
Leeks
1 half
Red wine
100 grams
Extra virgin olive oil
50 grams
Kale or black cabbage
50 grams
Red radish
2 unit
Ricotta cheese
250 grams
Grated Parmesan cheese
60 grams
Yeast for bakery products
12 grams
Eggs
3 unit
Type 0 wheat flour
160 grams
starters from Italy
Plumcake fluffy with ricotta and radicchio
Plumcake fluffy with ricotta and radicchio
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Plumcake salty, soft and tasty
preparation
step 1
In a pan with dellolio, we gild the thinly sliced leeks, add the radicchio and cut the cabbage into strips and let dry with half a glass of red wine.
step 2
If you were to serve to add a little 'of water to finish cooking.
step 3
Meanwhile, in a bowl work ricotta with a fork, add the egg and grated cheese and season with salt and pepper and working all with the manual whisk (I use the silicone).
step 4
Pour the oil and amalgamiamo finally unite little by little the flour and baking powder. We incorporate the radicchio and mix well.
step 5
Pour the mixture into a mold for plumcake: I have a wet sheet of parchment paper, then making it adhere well to the surface.
step 6
We level well, if we can sprinkle on the surface of poppy seeds. Bake in preheated oven at 180 degrees for 40 minutes.
step 7
Yummy baked, even better the next day!
