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rustic potato cake

ingredients

servings

8

Whole spelled flour

300 oz

Red wine

100 oz

Extra virgin olive oil

80 oz

Natural sea salt

10 oz

Potatoes

300 oz

Courgette

1 unit

Chickpea flour

2 spoons

Iodized salt

to taste

Black pepper

to taste

single courses from Italy

rustic potato cake

rustic potato cake

vegan with gluten with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

rustic potato cake

Beautiful to behold and delicious to eat. This rustic pie is perfect for when you have guests for dinner and you are in search of tasty ideas!

rustic potato cake step 1

step 1

Put the flour in a bowl the flour, the salt and mix by adding oil and wine.

rustic potato cake step 2

step 2

Mix until obtaining a homogeneous mixture which, covered with plastic wrap, will have to stand for 20 minutes in the refrigerator.

rustic potato cake step 3

step 3

Cut the zucchini into juienne to quickly spadellarla with little oil and a clove of garlic or if you prefer an onion.

rustic potato cake step 4

step 4

Crush the boiled potatoes, with oil, and possibly with the vegetable milk not zuccheraro, to obtain a cream.

rustic potato cake step 5

step 5

Combine potatoes and zucchini, season with salt, add the spices.

rustic potato cake step 6

step 6

Mix the chickpea flour with double acclimatize and once obtained a batter without lumps, incorporate the filling.

rustic potato cake step 7

step 7

Take the dough, knead with your hands for a few minutes then flatten it with a rolling pin and line a baking sheet, placing the parchment paper, puncture the bottom with a fork and add the filling.

rustic potato cake step 8

step 8

Bake at 180 degrees until the surface is golden and the bottom of the baked cake, about 30 minutes.

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