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Plumcake fluffy with ricotta and radicchio

ingredients

servings

4

Iodized salt

to taste

Black pepper

to taste

Leeks

1 half

Red wine

100 oz

Extra virgin olive oil

50 oz

Kale or black cabbage

50 oz

Red radish

2 unit

Ricotta cheese

250 oz

Grated Parmesan cheese

60 oz

Yeast for bakery products

12 oz

Eggs

3 unit

Type 0 wheat flour

160 oz

starters from Italy

Plumcake fluffy with ricotta and radicchio

Plumcake fluffy with ricotta and radicchio

vegetarian with gluten with eggs with lactose high in calcium high in potassium high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Plumcake fluffy with ricotta and radicchio

Plumcake salty, soft and tasty

Plumcake fluffy with ricotta and radicchio step 1

step 1

In a pan with dellolio, we gild the thinly sliced ​​leeks, add the radicchio and cut the cabbage into strips and let dry with half a glass of red wine.

Plumcake fluffy with ricotta and radicchio step 2

step 2

If you were to serve to add a little 'of water to finish cooking.

Plumcake fluffy with ricotta and radicchio step 3

step 3

Meanwhile, in a bowl work ricotta with a fork, add the egg and grated cheese and season with salt and pepper and working all with the manual whisk (I use the silicone).

Plumcake fluffy with ricotta and radicchio step 4

step 4

Pour the oil and amalgamiamo finally unite little by little the flour and baking powder. We incorporate the radicchio and mix well.

Plumcake fluffy with ricotta and radicchio step 5

step 5

Pour the mixture into a mold for plumcake: I have a wet sheet of parchment paper, then making it adhere well to the surface.

Plumcake fluffy with ricotta and radicchio step 6

step 6

We level well, if we can sprinkle on the surface of poppy seeds. Bake in preheated oven at 180 degrees for 40 minutes.

Plumcake fluffy with ricotta and radicchio step 7

step 7

Yummy baked, even better the next day!

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