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Salad Cake

ingredients

servings

4

Whole spelled flour

200 grams

Natural mineral water

100 grams

Sunflower oil

50 mL

Iodized salt

1 pinch

Red radish

1 unit

Leeks

1 half

Sheep milk ricotta cheese

100 grams

Oat milk

a bit

Extra virgin olive oil

a bit

Eggs

1 unit

starters from Italy - Marche

Salad Cake

Salad Cake

vegetarian with gluten with eggs with lactose

ready in

1 hour 10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Salad Cake

Light and tasty savory pie, as an appetizer or genuine snack

Salad Cake step 1

step 1

Mix the flour and baking powder, then add the oil to the wire

Salad Cake step 2

step 2

Add the water and continue to mix with a fork.

Salad Cake step 3

step 3

Add a pinch of salt.

Salad Cake step 4

step 4

When the dough is well mixed continue to work with floured hands until it becomes very elastic. Cover and let stand for 10 minutes in the fridge.

Salad Cake step 5

step 5

Put the ball of pasta brisè on a sheet of baking paper and iron until it reaches the diameter of about 24 cm

Salad Cake step 6

step 6

Lay on a baking sheet and pitted with a fork

Salad Cake step 7

step 7

In the meantime you will cook 10/15 minutes on a non-stick pan the thinly sliced radicchio, the sliced leek with oil and a little oat milk. Season with salt farewell herbs. As soon as it has cooled, add it to the ricotta

Salad Cake step 8

step 8

Add the egg and mix everything. If you want, add a sprinkling of salt farewell. I did it!

Salad Cake step 9

step 9

Pour the cream onto the brisè dough disk and request the flaps.

Salad Cake step 10

step 10

Preheat the ventilated oven and bake at 180 degrees for 30/40 minutes.

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