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Plumcake salted zucchini and peppers

ingredients

servings

4

Type 00 wheat flour

150 oz

Eggs

3 unit

Fresh scamorza cheese

150 oz

Courgette

1 unit

Yellow peppers

1 unit

Red peppers

1 unit

Green peppers

1 unit

Grated Grana Padano

50 oz

Semiskimmed milk

150 oz

Extra virgin olive oil

3 spoons

Iodized salt

to taste

Black pepper

to taste

starters from Italy

Plumcake salted zucchini and peppers

Plumcake salted zucchini and peppers

vegetarian with gluten with eggs with lactose high in calcium source of C vitamins high in potassium high in phosphorus

ready in

1 hour 15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Plumcake salted zucchini and peppers

Plumcake salted zucchini and peppers a tasty rustic appetizer. Sfizioso, soft and colorful, and its flavor captivate everyone.

Plumcake salted zucchini and peppers step 1

step 1

Wash and trim the zucchini, cut into cubes.

Plumcake salted zucchini and peppers step 2

step 2

Private peppers the seeds and white filaments, cut into small pieces.

Plumcake salted zucchini and peppers step 3

step 3

In a frying pan add 2 tablespoons oil and cook the vegetables for 10 minutes. Add salt after cooking. Let cool.

Plumcake salted zucchini and peppers step 4

step 4

Cut the smoked cheese into cubes.

Plumcake salted zucchini and peppers step 5

step 5

Beat the eggs in a bowl, add the flour, sifted with baking powder, left the oil, the milk and stir well, add the peppers and zucchini, Parmesan cheese, smoked cheese, salt and pepper. Mix well.

Plumcake salted zucchini and peppers step 6

step 6

Pour the mixture into a loaf pan lined with parchment paper wet and squeezed. Bake in a preheated oven at 180 ° C for 45 minutes.

Plumcake salted zucchini and peppers step 7

step 7

Let it cool, and serve your sformatelo Plumcake salted zucchini and peppers into thick slices.

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