Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 6 | 60 minuti |
Ingredients
| 250 g | flour |
| 100 g | fresh ricotta cheese Sterilgarda |
| 3 | eggs |
| 4 tablespoon | olive oil |
| 50 g | olives black |
| 50 g | tomatoes dried |
| 50 g | scamorza smoked |
| 50 g | salami |
| 20 g | parmesan grated |
| 1 sachets | yeast instant |
| 1 tablespoon | salt |
Preparation
- Mix the flour, parmesan and yeast in a mixing bowl, then cut the scamorza cheese and salami in small dices and the dried tomatoes and olives in little pieces. Add all the ingredients to the flour and mix. Add the beaten eggs with oil, salt and pepper. Add the Sterilgarda ricotta and mix.
- Butter and flour a plum cake template and use a spoon to pour the content into it.
- Bake the dried tomatoes plum cake at 180°C in a pre-heated cake, and cook for 40 minutes.
Fillet the cod and remove any bones if present. Cut the cod fillets into pieces and cook them with a drizzle of extra virgin olive oil, adding the lime ...
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