Drive away with green broad beans and ricotta
3 recipes
Salty cake on two chips
ingredients
servings
6
Type 2 wheat flour
250 grams
Grated Parmesan cheese
40 grams
Water
100 mL
Type 2 wheat flour
250 grams
Water
100 mL
Carrots
3 unit
Full fat milk
60 mL
Grated Parmesan cheese
30 grams
Ricotta forte cheese
90 grams
Poppy seeds
2 spoons
Extra virgin olive oil
3 spoons
Turmeric
4 teaspoons
Fresh rosemary
3 spoons
Iodized salt
to taste
Saffron in pistils
to taste
Red radish
1 unit
Yellow peppers
1 half
Bakery products from Italy - Liguria
Salty cake on two chips
Salty cake on two chips
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This salty cake contains a soft and delicate filling, and the sprouts, both spicy and original, give a touch of more
preparation
step 1
Prepare the mixture of turmeric and rosemary, knead
step 2
Leave for 30 minutes and prepare the second dough
step 3
Let this dough also stand for half an hour and spread it thin
step 4
Reduce with a spit brush spout (openable hinge
step 5
Prepare the filling by putting saffron to dissolve in warm milk
step 6
Sprinkle vegetables with milk and saffron
step 7
Add the cheese to mulch in small pieces and fill it with filler
step 8
Add the other slim dough
step 9
Decorate with poppy seed oil and your beginning with the baby
step 10
Bake at 190 ° for 35/40 minutes or less depending on thickness
