Savory Asparagus and Ricotta Loaf Cake

Name: Savory Asparagus and Ricotta Loaf Cake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8
Cuisine: Italia
Ingredients: 250 g All-purpose flour; 250 g Ricotta; 3 units Eggs; 30 ml Extra virgin olive oil; 30 g Grated Parmesan cheese; 1 packet Instant yeast for savory preparations; 1 pinch Salt; 1 pinch Freshly ground black pepper; 12 units Asparagus

@cortomaldestro

Category: Appetizers

A tasty and easy-to-make appetizer, perfect for a buffet or an outdoor aperitif.

Difficulty: Easy

Cooking time: 40 minCooking: 40 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

cortomaldestro@cortomaldestro

Ingredients

No. Servings

All-purpose flour250g
Ricotta250g
Eggs3units
Extra virgin olive oil30ml
Grated parmesan cheese30g
Instant yeast for savory preparations1packet
Salt1pinch
Freshly ground black pepper1pinch
Asparagus12units

Preparation

STEP 1 OF 8
Wash the asparagus, remove the tougher parts, and steam them until they are crisp. Let them cool completely.
STEP 2 OF 8
Break and beat the eggs in a large bowl, add the ricotta, grated Parmesan cheese, a pinch of salt, ground pepper, and mix carefully.
STEP 3 OF 8
Gradually add the sifted flour mixed with the instant yeast.
STEP 4 OF 8
When the batter is well combined, also add the extra virgin olive oil.
STEP 5 OF 8
In a loaf cake pan lined with parchment paper, place a few spoonfuls of the mixture, then lay some asparagus flat.
STEP 6 OF 8
Continue layering, alternating the batter with the asparagus, and finish with the remaining mixture, leveling the surface.
STEP 7 OF 8
Place the remaining asparagus on top and sprinkle with grated Parmesan cheese.
STEP 8 OF 8
Bake in static mode at 180°C for about 35-40 minutes. Do the toothpick test.

General Information

More information

Serve the loaf cake warm to enhance its flavor.

Origin

Italia, Lazio

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	113.68
Carbohydrates (g)	11.12
of which Sugars (g)	2.6
Fat (g)	4.64
of which Saturates (g)	1.8
Protein (g)	6.8
Fiber (g)	1.53
Sale (g)	0.13

Proteins
6.8g·28%
Carbohydrates
11.12g·46%
Fats
4.64g·19%
Fibers
1.53g·6%

Preparation

STEP 1 OF 8

Wash the asparagus, remove the tougher parts, and steam them until they are crisp. Let them cool completely.

STEP 2 OF 8

Break and beat the eggs in a large bowl, add the ricotta, grated Parmesan cheese, a pinch of salt, ground pepper, and mix carefully.

STEP 3 OF 8

Gradually add the sifted flour mixed with the instant yeast.

STEP 4 OF 8

When the batter is well combined, also add the extra virgin olive oil.

STEP 5 OF 8

In a loaf cake pan lined with parchment paper, place a few spoonfuls of the mixture, then lay some asparagus flat.

STEP 6 OF 8

Continue layering, alternating the batter with the asparagus, and finish with the remaining mixture, leveling the surface.

STEP 7 OF 8

Place the remaining asparagus on top and sprinkle with grated Parmesan cheese.

STEP 8 OF 8

Bake in static mode at 180°C for about 35-40 minutes. Do the toothpick test.

Analysis

Attention

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

Energy (kcal)	113.68
Carbohydrates (g)	11.12
of which Sugars (g)	2.6
Fat (g)	4.64
of which Saturates (g)	1.8
Protein (g)	6.8
Fiber (g)	1.53
Sale (g)	0.13

Proteins
6.8g·28%
Carbohydrates
11.12g·46%
Fats
4.64g·19%
Fibers
1.53g·6%