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Recipe Bread, dandelion and onion cake – Italian Cuisine


  • 400 g flour
  • 220 g milk
  • 15 g extra virgin olive oil
  • 10 g fresh brewer's yeast
  • 5 g salt
  • 5 g sugar
  • 1 pc egg
  • fennel seeds
  • 300 pcs onions
  • 200 g dandelion
  • 30 g dry white wine
  • extra virgin olive oil
  • pepper
  • salt
  • 240 g mozzarella fiordilatte
  • parsley
  • thyme
  • salt
  • extra virgin olive oil

For the recipe of the cake of bread, dandelion and onion, dissolve the crumbled yeast in the milk at room temperature; add it to the flour and knead adding the oil, sugar and salt. Coarsely chop 1 teaspoon of fennel seeds and incorporate them into the dough. Form a ball, place it in a bowl, cover it with a damp cloth and let it rise for about 1 hour.
FOR THE FILLING: slice the onions, collect them in a bowl with 1 tablespoon of oil, 30 g of white wine and let them rest for 30 minutes. Peel the dandelion and break it up. Brown the onion in a pan with a little oil for 3-4 minutes, then remove it and, in the same pan with the addition of a little oil, sauté the dandelion for 1 minute. Mix onion and dandelion, spread them on a tray, add salt and pepper and leave to cool.
FOR THE CAKE: Roll out 2/3 of the dough to a thickness of about 1 cm and line it with a cassette mold (26 × 10.5 cm, h 4 cm) lined with baking paper, leaving the dough to spill over. Brush it with a beaten egg along the edges. Fill the mold with the filling. Roll out the remaining dough, place it on the mold, press it down with a rolling pin, so as to seal it. Trim the excesses. Brush the cake with the beaten egg and make a row of holes in the center, pinching the dough with scissors; bake at 190 ° C for about 45 minutes.
FOR SAUCES: Blend the mozzarella with 130 g of water, a pinch of salt and a tablespoon of oil. Chop a bunch of parsley with
a bit of thyme and whisk it with 2 tablespoons of oil. Serve the sauces together with the vegetable pie.

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