Salted plum cake with peas recipe – Italian Cuisine


  • 600 pea pods
  • 200 g 00 flour
  • 100 g milk
  • 120 g semi-seasoned pecorino
  • 100 g raw ham
  • 80 g mild extra virgin olive oil
  • 4 eggs
  • 30 g grated Parmesan
  • 10 whole basil leaves
  • salt
  • pepper
  • 1 packet of yeast for savory pies

To prepare the salted plum cake with peas, start by shelling 600 g of pods: do not throw away the pods and once emptied remove the stalks, wash them well and cut them into pieces; boil them in boiling salted water for 5-6 minutes, drain and dip them in cold water. Then drain them, blend them and pass them through a sieve to eliminate the fibers: use only a part of this mashed pods (with the rest you can prepare a soup).
Blanch 150 g of peas shelled for 1-2 minutes in salted boiling water, drain and dip them in cold water.
beat with a fork 4 eggs with 80 g of mild extra virgin olive oil (otherwise it is better to mix 50 g of olive oil with 30 g of seed oil); add 120 g of mashed pods to the eggs, 100 g of milk, salt and pepper.
In another bowl mix 200 g of 00 flour and 1 sachet of yeast for savory pies, pour the egg mixture, begin to mix, then add 120 g of grated half-seasoned pecorino cheese, 30 g of grated Parmesan cheese, 100 g of strips of ham and 10 leaves whole basil, salt and pepper.
Pour in a well-buttered and floured 1-liter cake mold, and bake at 180 ° C for 50-60 minutes (if it is too colored, it can be covered with aluminum foil).
Remove from the oven and after 5-8 minutes remove it from the mold and let it cool on a wire rack.
serve just warm with raw ham or culatello and stracchino: delicious!

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