Qhis savory cake that tastes of spring works for picnics out of town and for an aperitif for those who stay in town. No Easter clichés. Put away the ceramic rabbits, the eggs and the strawberries, here the mise en place is in neutral colorsin a delicate, natural tone on tone.
Savory plumcake with vegetables (photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini).
The right match: a contemporary dinner set accompanied by a textile with a “camouflage” function. Not a finished tablecloth, just a scrap of fabric is enough. Let it be of high rank (like this one).
ON THE TABLE Lampas DEDAR, ceramics MADE IN FORNACE BY ELENA PELOSI & LUCA LANZONI, IVV glasses, COINCASA cutlery and napkin.
INGREDIENTS X 4:
180 g flour
3 eggs
1 sachet of dry yeast for focaccia
3 tablespoons of milk
1 red pepper
1 yellow pepper
1 courgette
1 spring onion
1 carrot
80 g mix of Grana Padano and grated pecorino
2 tablespoons of extra virgin olive oil
thyme, salt and pepper
Method
Clean the vegetables, slice them and arrange them on the plate lined with parchment paper. Season with a drizzle of oil, salt, pepper and abundant thyme leaves.
Stir with a fork to flavor and bake in the oven at 180 ° for 20/25 minutes. Let it cool down.
In a bowl, mix the flour with the baking powder and 1 teaspoon of sugar. In a separate bowl, beat the eggs with a pinch of salt, the milk, the oil and the chopped vegetables.
Incorporate the flour mixture and the cheeses. Pour everything into a greased and floured mold and cook in the oven at 180 ° for 45/50 minutes.
Let it cool completely before serving the cake accompanied by slices of excellent taleggio cheese or with a mixed salad.
The sweet alternative
From breakfast to snack, cakes are a resource: they are prepared on the fly and always succeed. With the same base (flour, eggs and process), here is a sweet alternative to this recipe.
Replace the rest with 165g of sugar, 140g of butterthe juice of 2 lemons and the grated zest of 1, 1 tablespoon of poppy seeds and baking powder.
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