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.
Roast the veal in a pan with oil, butter and rosemary over a high flame for 15 minutes. Add salt, pepper and let cool. Slice the browned roast; butter ...
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