Drive away with green broad beans and ricotta
Bakery products from Italy
Savory pie with zucchini, mortadella and robiola
Savory pie with zucchini, mortadella and robiola
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A delicious summer salty cake also cold and as an aperitif. I have put a little bit of mortadella, but it is very good even without, if you want a vegetarian dish.
preparation
step 1
I used a sheet of gluten-free brisee dough, so small enough. It comes in fact a cake that we consume generally accompanied by fresh vegetables (salad or tomatoes) in two people. With the classic brisee the cake is much bigger.
step 2
Roll out the pasta brisee into the pan (or baking dish) on a sheet of parchment paper. Preal it to make sure it can be well cooked at the end.
step 3
For those who are not from the north of Italy, I mean a semi-hard fatty soft cheese for robiola, not that spreadable that is under this name (I say it because even where I'm now robiola is something else). You can replace it with scamorza, provola, fontina, tomino.
step 4
Cut the robiola into slices, as well as the courgettes. For these use the mandoline is cut for long very thin. The more they are thin, the better!
step 5
Now, starting from the zucchini, make layers until the savory cake is filled, alternating zucchini, robiola and mortadella. Mortadella is optional, or it can only be inserted in the central layer like I did.
step 6
The last layer will be of zucchini, then arrange them so as to be well presentable and perforate all the layers with a toothpick. Then cover them with a pinch of salt and a drizzle of oil.
step 7
In ventilated oven, preheated, at 180/200 ° C for 30/35 minutes. Let it cool for a few minutes if you do not want to burn yourself ... And enjoy your meal!