EN IT FR

DRY TOMATOES SAVOURY PLUM CAKE

MEDIUM

4-6 PERSON

60 MINUTES

MAIN COURSE

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INGREDIENTS

  • 250 g of flour
  • 100 g of Sterilgarda ricotta
  • 3 eggs
  • 4 spoonfuls of olive oil
  • 50 g of black olives
  • 50 g of dried tomatoes
  • 50 g of smoked scamorza cheese
  • 50 g of salami
  • 20 g of grated parmesan cheese
  • 1 bag of instant yeast
  • 1 spoonful of 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.

PREPARE THIS RECIPE WITH

Sterilgarda Ricotta

Typical Italian product, the Ricotta Sterilgarda is an excellent ingredient for tortellini, cheese cakes and other dishes.
No preservatives.

Ricotta Sterilgarda 250 g

ADVICE AND CURIOSITY

The cottage cheese comes from the Latin word “recoctus”, or in-cooked: the ricotta is, in fact, the product of the manufacture of Pecorino or Caciotta and the term was coined referring to the heat treatment to which the whey is subjected after the production of cheese: the whey is heated above 80 °, at which occurs the coagulation of proteins contained in it.