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Boiled egg cake with zucchini and pistachio

ingredients

servings

1

Boiled egg

1 unit

Courgette

1 unit

Salt

2 pinches

Grated lemon peel

1 unit

Pistachio grain

50 oz

Breadcrumbs

20 oz

Butter

30 oz

Smoked scamorza cheese

50 oz

Pepper

1 oz

second courses from Italy - Puglia

Boiled egg cake with zucchini and pistachio

Boiled egg cake with zucchini and pistachio

vegetarian with gluten with lactose with nuts source of B vitamins high in iron high in calcium source of C vitamins high in potassium

ready in

1 hour 15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Boiled egg cake with zucchini and pistachio

It makes it special my desire to center different dishes on the table

Boiled egg cake with zucchini and pistachio step 1

step 1

Full flow

Boiled egg cake with zucchini and pistachio step 2

step 2

Finally turn the pie and serve with the fennel sautéed in a pan

Boiled egg cake with zucchini and pistachio step 3

step 3

We take a foil mold and we paste it, add the salt to the breadcrumbs and coat the mold.

Boiled egg cake with zucchini and pistachio step 4

step 4

We pass the slices of zucchini in the pistachio on both sides and coat the mold.

Boiled egg cake with zucchini and pistachio step 5

step 5

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.

Boiled egg cake with zucchini and pistachio step 6

step 6

We close the cake with slices of zucchini coming out from the edges we put a pin of butter.

Boiled egg cake with zucchini and pistachio step 7

step 7

Put the stencil in a pan with a little 'water and bake at 250 degrees ventilated oven for 20 minutes, the pie is ready.

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