Like I Have Water In My Ear

Rustic cake alle erbe, salame e fontina

One of things I love most of Pugliese cuisine is the abundance of vegetables! Why in the south, many years ago, meat meal was 'the rich' and peasants could not afford a flat mica so expensive. So women have worked in the kitchen at a good pace in order to bring their treasures to the table prepared in the garden ways more varied and succulent.

The real ingredient 'Southerner' today (I like to use this term, in order to emphasize the attachment to my country and products that come from it) and chicory .

Questa è una pianta selvatica dal gusto amarognolo ricca di proprietà medicinali, le cui foglie vengono servite fresche in insalata oppure stufate e appassiste per accompagnare purè di fave ed altre pietanze tipiche.

Questa 'rustic cake' è perfetta come piatto di mezzo, completa e gustosa! Fa bella figura anche su un buffet ed è adattissima ad un brunch, pic nic o merenda. E le infinite varianti che si possono immaginare per declinarla la rendono altamente personalizzabile e adatta ad ogni stagione e occasione.

Ingredienti:

250 gr. di farina 00  Chiavazza

200 ml. di latte

2 uova

50 gr. di burro

100 gr. di salame  Food Farm

100 gr. fontina

50 gr. parmigiano grattugiato

1 cucchiaino di sale

olio d'oliva  Colonna

peperoncino

1 spicchio d'aglio

1 bustina di lievito istantaneo per torte salate

1 cucchiaino di sale

1 cespo di cicoriella selvatica

Preparation:

In a bowl mix for good eggs, milk and melted butter. Gradually add the sifted flour and baking powder. Add the grated Parmesan cheese, salt and mix to make a smooth mixture.

Put in greased mold plum oil, sprinkle with grated Parmesan on the surface and bake at 180 degrees for about twenty minutes.

Meanwhile, clean and wash the chicory and sauté in a pan with some oil, pepper, garlic. Drain any liquid.

When Rustic Cake is cooked, sfornatela and let cool for a few minutes, then divide it in half in two lengthwise and fill with slices of salami, cheese and dried chicory previously.

put it back in the oven for 5 minutes and serve hot food.