Drive away with green broad beans and ricotta
101 recipes
Salted Rainbow Cake
ingredients
servings
4
Type 2 wheat flour
250 grams
Water
100 grams
Sunflower oil
35 grams
Extra virgin olive oil
35 grams
Instant yeast for savoury dough
2 teaspoons
Natural sea salt
1 teaspoon
Soy drink
500 grams
Type 2 wheat flour
50 grams
Extra virgin olive oil
1 spoon
Salt
1 teaspoon
Carrots
1 unit
Purple cabbages
100 grams
single courses from Italy
Salted Rainbow Cake
Salted Rainbow Cake
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Single-serve savory cakes in order to satisfy all tastes in terms of vegetables. Perfect for Easter!
preparation
step 1
First of all I suggest you prepare the vegetables. Wash them, remove petioles or hard parts (eg in the cabbage) and slice them very thin using a mandolin or the tool you prefer. I use a potato peeler with a blade about 10 cm wide so I do not hurt myself.
step 2
Keep the vegetables moist by covering them with a wet and very wrung out napkin. Choose the vegetables you want: in addition to carrots and purple cabbage, I used zucchini and peppers.
step 3
BESCIAMELLA Prepare the béchamel sauce by choosing the favorite vegetable drink, and following the procedure of the oily béchamel sauce already posted. Use 500 g milk, 50 g flour, nutmeg, salt, oil Put aside the pot of béchamel and keep it covered.
step 4
BRILLI WITH BOLLING WATER Finally prepare the pasta brisée: this dough, having instant yeast, should be used immediately. In a bowl mix the dry ingredients: 250 g flour, baking powder, salt. Boil the 100 g of water.
step 5
Pour the oil into the buckets (35 g Evo and 35 g sunflower) and add the boiling water, stirring with a spoon. Immediately knead by hand and roll the dough directly into the baking pans, preferably with the opening edge.
step 6
Leave a raised edge decorated with the tines of a fork, prick the bottom and cover with the béchamel. I used hinged molds of 11 cm and one of 12 cm tartlets.
step 7
Finally, decorate with the slices of vegetables starting from the outside, making a couple of turns for each vegetable and alternating colors.
step 8
Bake at 200º, static oven, for 30 minutes. If you decide to make a single cake 20-22 cm, leave it in the oven for 35-40 minutes.
step 9
You can alternate the vegetables as you want, in the picture you see carrots-cabbage, zucchini-peppers and finally zucchini-carrots-peproni-purple cabbage.
step 10
If you decide to make a single 20-22 cm cake you can change the decorations. In the picture you see an example.
step 11
If you want real portions, make the cakes in muffin molds with a diameter of 7 cm. This savory pie is a bit long to prepare, but it's not difficult at all.
