multicolored tagliatelle with fresh sauce
starters from Italy
Salted cake with pumpkin and fontine flowers
Salted cake with pumpkin and fontine flowers
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Here is a new salty cake with pumpkin flowers!
preparation
step 1
Clean the pumpkin flowers by cutting the hard part of the stem and lifting the pistols from the inside trying not to break the flower!
step 2
Cut the cubed mozzarella and drain the water, sticking with a little absorbent paper to cut the fontina into cubes.
step 3
The flowers should be cooked quickly and gently in the pan for about 3/4 minutes. Once cooked and cooled fill them with a few fonts cubes.
step 4
Mix the 4 eggs with remaining fontina cubes, with mozzarella, with a spoonful of parmesan cheese and season with salt and pepper.
step 5
Place the roll of brisee in a pie, fill it with the egg and cheese mixture and finish the composition with stuffed pumpkin flowers.
step 6
Sprinkle the cake with the remaining Parmesan cheese and bake at 180 ° for 20/25 minutes at the end of setting the oven grill for 2 minutes until golden pumpkin flowers are golden.