With pleasure I’am publishing today a recipe of a dear friend (Sandra Baronchelli).
It was a long time that I noticed her healthy recipes
Today when I saw her vegan quiche with potatoes and cabbage, I asked for permission to publish it in pescenudo.it
Sandra has promptly sent me her recipe and so, after a few hours from having his baked pie, the recipe is available to everyone who will try to imitate it.
180 g 0 soft wheat flour milled stone,
70 g Buckwheat flour
100 ml water
35 ml extra virgin olive oil
½ teaspoon baking soda
1 dash white wine
1 teaspoon coarse wholemeal Cervia salt freshly ground
3 medium potatoes
vegetable cream and 2 eggs (for a vegan version)
For the stuffing:
In a pan simmer 10 min cabbage coarsely chopped with a little ‘extra virgin olive oil, a dash of vinegar, a little water and salt to taste.
In another pot same procedure for potatoes sliced, (not cook them too much because then they’re going in the oven).
For the base:
Mix the flour milled wheat stone, Buckwheat flour, water, olive oil, baking soda, a dash of white wine and the big wheel Cervia salt freshly ground.
Making the dough rest for half an hour in the refrigerator.
With a rolling pin, roll out the dough. Lay it on a sheet of paper from the oven and with the wheel to cut a 32 cm diameter disc about. Lift the baking paper and place it on the cake of 26 cm in diameter. Adhere the base to the edges and prick with a fork.
Stuffed with potato and cabbage filling. For those who want more traditional you can add vegetable cream or if you want to make vegetarian 2 eggs.
Close the edges of the dough slightly inside.
Bake in a preheated oven at 200ºC for 30 minutes.
Let cool, unmold and serve.
Sandra: “for the success of each dish is important that the products are good, healthy and natural, in that flour, oil … must be purchased directly from producers or from trusted suppliers!”
The quiche or vegetable pie is ideal as a snack or appetizer. The recipe is simple and quick to prepare and can be customized to fantasy.
Ingredients for one 24 cm cake tin:
1 box of puff pastry (you can even do it becomes more challenging) or pie crust 250 g vegetables (can be fine broccoli, zucchini, onion, leeks, ….)
3 dl cream or milk 50 g Parmesan or other cheese
pepper and spices to taste
Line a baking pan of 24 cm in diameter with the dough, making it adhere to the walls and pierce it with a fork.
Wash vegetables. In this case, we have used broccoli, cut and steamed; for other vegetables like zucchini, onion … after being sliced thinly, you have to toss in a pan with a little oil, (the onion the better way is to braise it on low heat).
In a bowl, beat the eggs with the cream, grated cheese, salt and spices, then add the vegetables.
Pour into the pan, cut the excess dough and bake in the oven at 210ºC for about 20 minutes.
Allow to cool and serve.
Thursday September 8, 2016 at the restaurant Terrazza Bartolini there was the dinner that opened the twentieth edition of the Cervia salt flavor.
Below the menu that we have proposed, and the video shot during the preparation and service.
Mosaic in box
Small bonito burgers
Tartare sea, garden, lawn
Caprese liquid, mussels au gratin, oregano
” Spoja lorda” soup restricted and poverazze
Mullet, onion, sauce prugnoli
Ciocco Cocco Bello
I have to thank all the guys for their dedication and passion also demonstrated on this occasion!
From left to right: Salvatore Campo, Luca Runca, David Pirazzoli, Matteo Casadio (I), Stefano Merlin, Simone De Masi.
Acquista le bacche di goji di prima qualità.
Inserisci il codice sconto:
per avere subito uno sconto del 5% sul totale dell'acquisto!
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di Cervia- Milano Marittima.
Foto e ricette di Matteo Casadio.