Light and crunchy rustic cake with creamy ricotta and sun-dried tomato filling. The base is a flat pastry cooked in a pan (tortilla effect); it can also be baked in the oven.
Prepare the flat pastry: in a bowl combine flour, oil, white wine, a pinch of salt, and room temperature water; knead until obtaining a smooth and homogeneous mixture.
Roll out the dough to form a circular sheet suitable for the pan (or divide in two if you prefer to cover and overlap).
Prepare the filling: mix the ricotta with chopped sun-dried tomatoes, desalted capers, parmesan, chopped mint or basil, salt, and pepper to taste.
Spread the filling on half of the pastry sheet leaving a border; close if using a single sheet or assemble the rustic cake as preferred.
Heat a large pan on low flame with a lid; cook the rustic cake covered on low flame. When bubbles form on the surface it is time to turn it over.
Cook on the other side until golden; the total indicative time is about 35 minutes on low flame with a lid.
Alternatively, you can bake it until golden.
Serve hot or warm.
Large pan with lid
Bowl
Rolling pin (optional)
Original cooking in a pan on low flame with a lid; tortilla effect. The recipe is customizable in the filling. Indicative cooking time: ~35 minutes.
Italy, Calabria
| Energi (kcal) | 234,03 |
| Kolhydrater (g) | 28,85 |
| varav socker (g) | 2,49 |
| Fett (g) | 8,37 |
| varav mättat fett (g) | 4,44 |
| Proteiner (g) | 10,84 |
| Fiber (g) | 1,13 |
| Rea (g) | 0,19 |
