Veganquiche with leeks and smoked tofu
156 recipes
Boiled egg cake with zucchini and pistachio
ingredients
servings
1
Uovo sodo
1 unit
Zucchine
1 unit
Sale
2 pinches
Buccia di limone grattugiata
1 unit
Granella di pistacchio
50 oz
Pangrattato
20 oz
Burro
30 oz
Scamorza affumicata
50 oz
Pepe
1 oz
Secondi Piatti from Italia - 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 
description
It makes it special my desire to center different dishes on the table
preparation
step 1
Full flow
step 2
Finally turn the pie and serve with the fennel sautéed in a pan
step 3
We take a foil mold and we paste it, add the salt to the breadcrumbs and coat the mold.
step 4
We pass the slices of zucchini in the pistachio on both sides and coat the mold.
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.
step 6
We close the cake with slices of zucchini coming out from the edges we put a pin of butter.
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.
