Hello my dear steemians,
after some day of vacation i'm back to post you a new recipe
This is an entry for you
2 hours 40 min Level: Medium Dose for 6 people
INGREDIENTS:
- Cherry tomatoes red and yellow 500 gr - Eggplant 450 gr - Flour 150 gr - More butter 75 gr - Pecorino 30 gr - Fillets of freshly sliced algae (about 5 10) - Lemon - Garlic - Marjoram - Timo - extra virgin olive oil - salt
PREPARATION: For the recipe of the salty cake with anchovies and aubergines, trim the tomatoes with a small cross cut. Bake them in unburned boiling water for 30 seconds, drain them and play them. Cover the baking sheet with a plaque, chop it with oil, distribute the cherry tomatoes, sprinkle with a tuft of marjoram, a sprig of thyme and a few cloves of garlic; Store them and bake them at 90 ° C for 1 hour and 30 minutes. Knead the flour with 2 tablespoons of chopped thyme, chopped butter, a pinch of salt and a few spoons of water; Form a bundle, wrap it in a sheet of baking paper and let it rest in the fridge for 1 hour. Place the dough at a thickness of about 3 mm and use it to lend a rectangular (24 × 15 cm, h 3.5 cm) mold. Cut the edges. Place a baking sheet over the dough, covered with ceramic balls (studied for cooking, sold in design cake shops or kitchen equipment) or dried pulp and baked at 170-180 ° C for 25 minutes. Prepare, remove paper and spheres and bake for 3-5 minutes. Flip it and let it cool. Cut the eggplant into cubes and fry in a pan with oil and garlic for 3-5 minutes. Distribute the eggplant cubes into the pudding shell, settle over the baked tomatoes and scent with a chopped fresh thyme. Complete with anchovy fillets, coarsely grated pecorino cheese and a generous grated lemon zest. Bake again at 180 ° C for 5-7 ', ie the time it takes to cook the anchovies and slightly melt the cheese.
ENJOY Alfredo
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