
Veganquiche with leeks and smoked tofu
second courses from Italy - Puglia
Boiled egg cake with zucchini and pistachio
Boiled egg cake with zucchini and pistachio
ready in
1 hour 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
It makes it special my desire to center different dishes on the table
Full flow
Finally turn the pie and serve with the fennel sautéed in a pan
We take a foil mold and we paste it, add the salt to the breadcrumbs and coat the mold.
We pass the slices of zucchini in the pistachio on both sides and coat the mold.
Clean the eggs and put them in the center of the zucchini with pieces of scamorza, add a pinch of salt and a little pepper.
We close the cake with slices of zucchini coming out from the edges we put a pin of butter.
Put the stencil in a pan with a little 'water and bake at 250 degrees ventilated oven for 20 minutes, the pie is ready.