Recipe Yogurt cake, broad beans and peas – Italian Cuisine

Recipe Yogurt cake, broad beans and peas

  • 400 g shelled peas
  • 370 g Greek yogurt
  • 300 g flour
  • 150 g fresh shelled broad beans
  • 110 g butter
  • 80 g porro cleansed
  • 30 g natural yogurt
  • 25 g flax seeds
  • turmeric powder
  • extra virgin olive oil
  • seed oil
  • salt
  • pepper

For the yoghurt cake recipe, fava beans and peas, mix 250 g of flour with flaxseed, chopped butter, 1 teaspoon of turmeric and 60 g of water. Gather the dough into a ball, wrap it in plastic wrap and let it rest in the fridge for about 1 hour. Roll out the dough into a sheet 2-3 mm thick. Coat a cake pan with the pastry (diam 22 cm) and trim the overflowing paste. Prick the bottom, cover it with a sheet of baking paper and place a few handfuls of dried beans on top or the special ceramic spheres for cooking in white. Bake at 180 ° C for 23-25 ​​minutes, remove the beans or the spheres and the paper and continue cooking for another 5-6 minutes.
FOR THE FILLING: Blanch the beans in salted water for about 4 minutes; drain, cool, peel and season with olive oil and salt. Boil the peas in plenty of boiling salted water for 5-6 minutes; drain and cool them; keep 100 g aside and blend the others. Slice the leek into thin slices, flour them and fry them in plenty of seed oil for a couple of minutes, then drain them on kitchen paper. Mix the pea smoothie with the natural yoghurt and season with salt to obtain a creamy sauce. Mix the Greek yoghurt with half the beans and half the peas kept aside and season with olive oil, salt and pepper. Spread a layer of pea sauce on the bottom of the cake and cover with Greek yogurt and other pea sauce. Complete with the beans, the remaining peas, the fried leek slices and, to taste, fresh mint leaves.

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