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Salumificio La Rocca - Salumi tipici piacentini

Easter cake revisited with mariola salami

The Easter cake is a spring must but I wanted to personalize it with the addition of ingredients that made it tastier and believe me it was a real success.
Puff pastry a roll
300 g. of spinach
1 small onion
3 slices of Mariola salami cut thick.
4 eggs
250 g. ricotta
20 g. parmesan
20 g. emmental cheese
1 clove of garlic
Oil, salt, pepper.
I boiled the spinach in a little salted water, in the meantime I cut the onion thinly and browned it slowly with extra virgin olive oil, at the end I added salt and pepper.
5 minutes after boiling, I dipped the spinach in cold water to keep the colour. Then I drained and squeezed them. Finally I cooked them briefly in a pan with a drizzle of oil and a clove of garlic.
After a few minutes I removed the garlic and added the onion to blend the flavours.
In the meantime, I spread the puff pastry in a pan, beat the eggs and add the other ingredients, stirring constantly: spinach with onions, ricotta, the slices of Mariola salami cut into small cubes, the grated Parmesan and Emmental cheeses. I filled the puff pastry with the dough, keeping a few centimeters of space to close the edges of the cake.
I informed 180 degrees for 35 minutes. I served the warm cake with a good glass of Colli Piacentini wine.

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