Ingredients For pasta
- 150 g flour
- 75 g salted butter
- 10 g grated Grana Padano Dop
Ingredients For the filling
- 250 g shelled fresh peas
- 200 g salt cheese
- 150 g milk
- 100 g fresh cream
- 100 g leek
- 4 pcs carrots mignon
- 2 pcs eggs
- 1 pc head of Belgian endive
- extra virgin olive oil
- salt
For the cake recipe with peas and first salt, mix the flour with the butter and the cheese until you get a sandy mixture; knead it with 40 g of water, shape the dough into a ball, wrap it in plastic wrap and let it rest in the refrigerator for 1 hour. Then roll it out in a very thin sheet, 1-2 mm thick. Line a rectangular mold (27 × 11 cm) with baking paper, cover it with the pastry and trim the overflowing paste.
FOR THE FILLING: Blanch the peas for 2-3 minutes. Keep 50 g aside and blend the others with the eggs, cream and milk, adjusting with salt. Cut the leek into slices and the endive into pieces. Brown the leek in a pan with a drizzle of oil and a pinch of salt for 4-5 minutes, add a ladle of water and cook for 3 minutes, then add the endive and cook for another 3 minutes. Divide the first salt cheese into 6 wedges. Spread the browned leeks and endive on the bottom of the mold, pour over the pea cream and garnish with the peas kept aside and the cheese wedges. Bake the cake at 180 ° C in the oven with static function for 20 minutes, then continue cooking for another 20 minutes in ventilated mode. Peel the carrots and cut them in half lengthwise; boil them in salted water for a couple of minutes, drain and roast them in a pan with a drizzle of oil and a pinch of salt for about 3 minutes. Garnish the cake with the carrots and serve it, accompanying to taste with a salad of cherry tomatoes and lemon balm leaves.
This recipe has already been read 176 times!