Salty muffins with vegetables
31 recipes
Tart salted vegetables
ingredients
servings
8
Iodized salt
to taste
Extra virgin olive oil
to taste
Basil
6 leafs
Spicy paprika
to taste
Soy flour
1 spoon
Vegetable cooking cream, glutenfree
250 grams
American sweet potatoes
150 grams
Spring onions
2 unit
Peas
1/2 cup
Carrots
1 unit
Courgette
1 unit
Red peppers
1 half
Field asparagus
250 grams
Water
100 grams
Extra virgin olive oil
120 mL
Iodized salt
1 teaspoon
Wheat flour bread
450 grams
Bakery products from Italy
Tart salted vegetables
Tart salted vegetables
ready in
1 hour 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A base of salted pastry filled with what you have in the fridge!
preparation
step 1
Prepare the salt crust: Place flour and salt in a bowl and make a well in the center. Add the water and started with a spoon to stir, then started to knead with hands by adding the flush extra virgin olive oil.
step 2
If it is too dry, add more water. The dough is very hard to work, but as soon as you compact, formed a ball. Wrap in plastic wrap and let it rest in the fridge for half an hour.
step 3
Meanwhile washed and cut into small pieces all vegetables, keeping aside the asparagus tips.
step 4
In a pan put a little oil evo and fresh onions, add a sprinkling of salt and fry.
step 5
Add the rest of the vegetables and let go until all the vegetables have softened, if needed, add a little bit of water. When they are cooked with salt and allow to cool.
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step 6
Take the salt crust from the refrigerator and roll it out on a work surface (not going to be easy!), A round baking pan coated 28cm ca. under with greaseproof paper.
step 7
Prick the bottom of the pastry, add the cooked vegetables.
step 8
Now prepare the cream: Put the cream, soy flour, a little 'sweet paprika, a little bit of turmeric and herbs, salt and mix everything.
step 9
Pour the cream over the vegetables, leveled well and put in the middle of the asparagus tips that you had put aside.
step 10
Bake in a preheated oven at 180 ° C for 40-45min static. Let it cool and Taste it!
