Drive away with green broad beans and ricotta
starters from Italy - Piemonte
salty pastry: savory vegan cupcakes
salty pastry: savory vegan cupcakes
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Small tasty morsels to be enjoyed with friends for a drink.
preparation
step 1
Place the tofu into pieces, spices to taste and without dripping tomatoes excessively, in the glass of the immersion blender and processed everything until obtaining a homogeneous cream. let rest in refrigerator
step 2
Meanwhile cook them frozen spinach in a bowl for 3-4 minutes in the microwave, squeeze to remove water and let them cool completely. Shake it with the blender to reduce them in cream.
step 3
Add the rice flour a tablespoon of oil, salt and pepper to taste, mix with a fork until the mixture is smooth and tied.
step 4
Grease well 12 molds cupcakes, if you do not have the appropriate pan that used for muffins, you will get half, 6. Fill each with a dough ball, crushed with the fingers to fit the blueprint
step 5
the compound must fill 2/3 of the mold. Bake in hot oven at 180 degrees for 10-12 minutes, Remove from the oven and let cool, must be compact and dry but still slightly soft.
step 6
Transfer the pate of cherry tomatoes in a pastry bag, I recommend a large round nozzle, because as you will shake is thick pua struggle to get out of vents star.
step 7
Decorate cupcakes with cream as if they were real treats. Let rest another half an hour in the refrigerator before serving, delicate and tasty at the same time, one pulls the other