multicolored tagliatelle with fresh sauce
by
5 recipes
Salted salad with tofu and zucchini
ingredients
servings
6
Wholewheat flour
125 grams
Various seed oil
80 grams
Type 0 wheat flour
125 grams
Instant yeast for savoury dough
1 teaspoon
Iodized salt
1 teaspoon
Water
120 grams
Tofu
125 grams
Courgette
250 grams
single courses from Italy
Salted salad with tofu and zucchini
Salted salad with tofu and zucchini
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Savory cake ideal for lunch breaks, for those who are like me fed up with the usual farro-rice-couscous. Inspired by Chiarapassion's salty cake and a fillet of vegeto
preparation
step 1
Combine the two flours, yeast, salt and then oil and hot water. Mix with a wooden spoon until all the ingredients are well mixed. Oil a baking dish, flour and spread 34 of the dough
step 2
Wash the tofu and bake it for a few minutes in warm water. Drain the tofu, rustle it with your hands and blend it with the dough mixer. Bake coarsely cut courgettes in non-stick frying pan
step 3
With oil and onion for 10 minutes. Once cooked add them to the tofu already rolled and roll again with the blender to immersion. Pour the cream obtained on the cake mix and with the dough kept aside
step 4
Make the classic strips of the tart. Bake for 35 minutes in the ventilated oven at 180 °
