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Rustic cakes: wonderful dough and delicious toppings!
For these pies, which is very convenient, you can use any seasonal vegetables, choose what you liked. We had 4 different fillings: Swiss chard and spinach, with zucchini and leek, eggplant, tomatoes and Buffalo mozzarella, and sweet peppers
The dough is very simple, yeast-free (who is terrified?). IngredientsFor the dough
Flour — 300 g
Dry white wine — 100 ml
Olive oil — 50 ml egg Yolks — 3 pieces Sea salt For the filling
Sweet white onion — 100 g
Vegetables — 500 g Garlic — 2 cloves Olive oil — 60 ml To fill
Heavy cream (33%) — 300 ml
Parmesan, grated — 8 tbsp Eggs — 4 pieces White toast bread — 50 g Nutmeg Black pepper coarse Sea salt
Cooking
For these pies, which is very convenient, you can use any seasonal vegetables, choose what you liked. We had 4 different fillings: Swiss chard and spinach, with zucchini and leek, eggplant, tomatoes and Buffalo mozzarella, and sweet peppers
Instead of onions you can take a leek
If you don't put the bread should reduce the amount of cream and increase the number of eggs (minus 100 ml heavy cream, plus 2 eggs )
1.In a bowl pour the flour (sifted), beat the yolks, pour in the olive oil, wine. Knead, first in the bowl, then spread on the table and knead on the table.
It is initially dense, then be easier.
This test work is very nice, as it's the olive oil that adds elasticity. Important (!), the dough took all of the flour (as you know, there are always plus or minus), if necessary, add a little wine — "how many takes" (1-2 tbsp).
2.Knead the dough until it is elastic. Flatten the dough into a ball, wrap in cling film. Be sure to defer to "rest" for 30 minutes in a cool place.
3.Now, while the dough is resting, start preparing the filling. Spinach. In skillet, heat olive oil in it not long to extinguish the young leeks.
Add the thick fleshy leaves of Swiss chard or young spinach (they are cooked longer). Wait until slightly softened and 10 minutes, then add spinach. Add salt, close the lid to quickly bring to readiness.
If you only use young spinach — it is clear that it need to simmer quite a bit?
When the spinach is almost ready to open the lid, went to excess fluid. To evaporate.Put spinach in a sieve, press to drain excess liquid. Then it on a Board and finely chop.
It is better not to do it in blender, not to turn to mush. We don't have mashed potatoes.
Transfer to a bowl.
4.In a separate bowl, beat the eggs, add 8 tablespoons of Parmesan, nutmeg (a little less than half of the walnut, do not overdo it) and cream — mix well, add salt and pepper to taste. Add the diced toast bread (flesh).
5.Zucchini. Young zucchini cut into slices. In a frying pan with plenty of olive oil and a few crushed cloves in the skins of garlic (not burnt) sauté the zucchini, sprinkle with leaves of fresh mint (or whatever you flavored like). Do not add salt (!), so they are not stuck together among themselves.
Separately in olive oil sauté the leek, until soft. Again, to make a standard dressing made of eggs and Parmesan (as noted above).
6.Eggplant-tomatoes-mozzarella (my favorite). Slice the eggplant slices (about 0.5 cm) and put them on a olive oil drizzled baking sheet, sprinkle again and bake for ten minutes in a preheated 180 °C oven. Allow to cool. 7.Sprinkle the surface with a little flour, roll out to a thickness of about 0.5 cm and prick with a fork, being careful not to perforate it. 8.Put into a form, slightly greased with olive oil. Shape better use with removable walls to remove much easier.
Sprinkle the filling, gently take the edges.This is the case with spinach. In the case of zucchini and leeks in the form with the dough and pour some of the mixture, place a layer of cooked leeks, zucchini on top, top again leeks. Pour any remaining filling.
Sprinkle the top with Parmesan cheese, lightly crush with a fork (so it does not burn). Edge stung.
With tomato, baklazhanovy the same: the dough, a little of the mixture, eggplant.Followed by the Basil leaves, tomato slices, mozzarella (or burrata).
And so a couple of times. Pour the remaining mixture.
Want, replace mozzarella on fresh goat or sheep cheese — be creative as you like.
And peppers can simply cut into small cubes (different colors — perfectly), put into a form, pour the mixture. The most elegant and almost "dessert" pie.
And so on.Bake in a preheated 180 °C about 40-45 minutes. Check the oven are all different.
Here is such a pretty boy. ) published
P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki
And anyway, remember this recipe — the dough is wonderful.
Source: belonika.ru/recipes/331/
The dough is very simple, yeast-free (who is terrified?). IngredientsFor the dough
Flour — 300 g
Dry white wine — 100 ml
Olive oil — 50 ml egg Yolks — 3 pieces Sea salt For the filling
Sweet white onion — 100 g
Vegetables — 500 g Garlic — 2 cloves Olive oil — 60 ml To fill
Heavy cream (33%) — 300 ml
Parmesan, grated — 8 tbsp Eggs — 4 pieces White toast bread — 50 g Nutmeg Black pepper coarse Sea salt
Cooking
For these pies, which is very convenient, you can use any seasonal vegetables, choose what you liked. We had 4 different fillings: Swiss chard and spinach, with zucchini and leek, eggplant, tomatoes and Buffalo mozzarella, and sweet peppers
Instead of onions you can take a leek
If you don't put the bread should reduce the amount of cream and increase the number of eggs (minus 100 ml heavy cream, plus 2 eggs )
1.In a bowl pour the flour (sifted), beat the yolks, pour in the olive oil, wine. Knead, first in the bowl, then spread on the table and knead on the table.
It is initially dense, then be easier.
This test work is very nice, as it's the olive oil that adds elasticity. Important (!), the dough took all of the flour (as you know, there are always plus or minus), if necessary, add a little wine — "how many takes" (1-2 tbsp).
2.Knead the dough until it is elastic. Flatten the dough into a ball, wrap in cling film. Be sure to defer to "rest" for 30 minutes in a cool place.
3.Now, while the dough is resting, start preparing the filling. Spinach. In skillet, heat olive oil in it not long to extinguish the young leeks.
Add the thick fleshy leaves of Swiss chard or young spinach (they are cooked longer). Wait until slightly softened and 10 minutes, then add spinach. Add salt, close the lid to quickly bring to readiness.
If you only use young spinach — it is clear that it need to simmer quite a bit?
When the spinach is almost ready to open the lid, went to excess fluid. To evaporate.Put spinach in a sieve, press to drain excess liquid. Then it on a Board and finely chop.
It is better not to do it in blender, not to turn to mush. We don't have mashed potatoes.
Transfer to a bowl.
4.In a separate bowl, beat the eggs, add 8 tablespoons of Parmesan, nutmeg (a little less than half of the walnut, do not overdo it) and cream — mix well, add salt and pepper to taste. Add the diced toast bread (flesh).
5.Zucchini. Young zucchini cut into slices. In a frying pan with plenty of olive oil and a few crushed cloves in the skins of garlic (not burnt) sauté the zucchini, sprinkle with leaves of fresh mint (or whatever you flavored like). Do not add salt (!), so they are not stuck together among themselves.
Separately in olive oil sauté the leek, until soft. Again, to make a standard dressing made of eggs and Parmesan (as noted above).
6.Eggplant-tomatoes-mozzarella (my favorite). Slice the eggplant slices (about 0.5 cm) and put them on a olive oil drizzled baking sheet, sprinkle again and bake for ten minutes in a preheated 180 °C oven. Allow to cool. 7.Sprinkle the surface with a little flour, roll out to a thickness of about 0.5 cm and prick with a fork, being careful not to perforate it. 8.Put into a form, slightly greased with olive oil. Shape better use with removable walls to remove much easier.
Sprinkle the filling, gently take the edges.This is the case with spinach. In the case of zucchini and leeks in the form with the dough and pour some of the mixture, place a layer of cooked leeks, zucchini on top, top again leeks. Pour any remaining filling.
Sprinkle the top with Parmesan cheese, lightly crush with a fork (so it does not burn). Edge stung.
With tomato, baklazhanovy the same: the dough, a little of the mixture, eggplant.Followed by the Basil leaves, tomato slices, mozzarella (or burrata).
And so a couple of times. Pour the remaining mixture.
Want, replace mozzarella on fresh goat or sheep cheese — be creative as you like.
And peppers can simply cut into small cubes (different colors — perfectly), put into a form, pour the mixture. The most elegant and almost "dessert" pie.
And so on.Bake in a preheated 180 °C about 40-45 minutes. Check the oven are all different.
Here is such a pretty boy. ) published
P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki
And anyway, remember this recipe — the dough is wonderful.
Source: belonika.ru/recipes/331/