RUSTIC CAKE WITH SAUSAGE, CIME AND PECORINO

Easter is approaching and with it you return to trips out of town, on beautiful days outdoors!

And what’s better than a RUSTIC CAKE WITH SAUSAGE, CIME AND PECORINO to bring in our picnic basket ?!

I remember when I was a child, and I went out with my parents, uncles and grandparents, everyone brought something to eat, and there was not limited to small snacks! No! They were real outdoor feast banquets!

They could not miss the olives all’ascolana (very good also cold!) And whole trays of lasagna!

The fried cutlets were already placed between two slices of bread and then there were those dedicated to desserts: biscuits, pies and cakes were a must!

With the passage of time there are less and less families or groups of friends who prepare all this well of God to take for a picnic, but it is also true that bringing something good prepared directly at home always pleases everyone!

Then an excellent solution are the RUSTIC CAKES: to be prepared calmly the day before and to be enjoyed in company! They are also perfect for a buffet, an aperitif in the garden or as an appetizer!

My version is for lovers of strong flavors: sausage and turnip greens are perfectly combined, the pecorino also adds that strong flavor!

RUSTIC CAKE WITH SAUSAGE, CIME AND PECORINO

INGREDIENTS:

For the base:

  • 350 g of “00” flour,
  • 8 g of fresh brewer’s yeast,
  • 160 ml of warm water,
  • a pinch of salt,
  • 2 tablespoons of extra virgin olive oil.

For the stuffing :

  • 200 g of cream cheese (like Philadelphia),
  • 1 egg,
  • 150 g of meat sausage,
  • Salt and Pepper To Taste.,
  • 400 g of turnip tops,
  • 200 g of spinach,
  • 150 g of grated pecorino cheese.

For the surface:

  • 1 yolk.

PROCEDURE: Place the flour in a fountain, put oil and salt in the middle. Dissolve the yeast in warm water, pour it gradually into the flour and knead until you get a soft, homogeneous and elastic ball.

Let the dough rest for about an hour inside a bowl and covered with a cloth.

Meanwhile, prepare the filling: clean the tops and the spinach, cook them in the steam (or boil them), chop the vegetables and keep aside.

Work the cream cheese with the egg, mixing well, add the grated pecorino, salt and pepper. Also add the vegetables (which must be well wrung out by the cooking water!), The sausage made into small pieces and deprived of the casing and stir.

Take back the dough, divide it into two parts and with the help of a rolling pin roll out into two thin sheets of about 4 mm. Grease a baking dish lightly, flour it and lay a dough.

Prick the base with the tines of a fork, stuffed with the stuffing of vegetables and cheese, level with the help of a spatula and cover with the other sheet, taking care to fold the edges to seal the filling.

Brush the surface with the yolk and peck with the prongs of a fork.

Bake in preheated oven at 200 ° C for about 45/50 minutes.

Remove from the oven and let it cool.

Tip and Tricks: eat it the day after you have prepared it, it will acquire even more flavor!

 

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Titolo
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Nome Ricetta
RUSTIC CAKE
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Tempo Preparazione
Tempo Cottura
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