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Salted zucchini and bacon cake

ingredients

servings

8

Type 00 wheat flour

250 oz

Butter

125 oz

Egg, yolk

1 unit

Water

50 fl oz

Courgette

2 unit

Smoked pork belly

150 oz

Eggs

3 unit

UHT cooking cream

250 oz

single courses from Chile

Salted zucchini and bacon cake

Salted zucchini and bacon cake

with meat with gluten with eggs with lactose

ready in

2 hours 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Salted zucchini and bacon cake

Tasty and easy to prepare, ideal for any occasion

Salted zucchini and bacon cake step 1

step 1

First, prepare the brisé pasta. Mix the flour with butter and salt with the tip of your fingers, add egg yolk and water until you get a smooth and homogeneous dough.

Salted zucchini and bacon cake step 2

step 2

Form a ball, wrap it in transparent film and let it rest for one hour in a refrigerator or in a cool place. Meanwhile, prepare the filling.

Salted zucchini and bacon cake step 3

step 3

Grate the zucchini and cook them in a frying pan with a few spoonfuls of oil, let them cool. Beat the eggs with the cream, add the chopped bacon, parmesan cheese and cold zucchini.

Salted zucchini and bacon cake step 4

step 4

Pour the dough into a not too thin sheet and place it in a 24-26 cm diameter mold. Buck the surface with a fork, cover it with oven paper, a handful of dried beans.

Salted zucchini and bacon cake step 5

step 5

Cook it in a preheated oven at 170 C for 15 minutes. Remove the paper with the beans, distribute the dressing and bake again. Cook it at 170C for about 50 minutes.

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