Ingredients

200 gr Mulino Marello wholemeal corn flour

2 tablespoons extra virgin olive oil

Approximately 150 ml of water

1 teaspoon of natural yeast for savory cakes

salt to taste

1 courgette

15 asparagus

About 150g of chard or chicory

Procedure

In a bowl, prepare the vegetables. Cut the asparagus into small pieces, chop the chard, grate the courgette. Separately, create a batter by mixing the wholemeal corn flour with the yeast, oil, water and salt. Combine the batter with the vegetables and pour everything into a plumcake mold. Cook in the oven at 180 degrees for about 30-40 minutes. Serve hot or cold. If desired, each slice can be baked again and then filled as desired. Consume within three days.

I recommend

If you don't have a plumcake mold, you can use a simple rectangular aluminum tray, also convenient to put in your bag or backpack, your cake mold, or single muffin portions.

Variant

Spring vegetable plum cake is a savory cake with a soft consistency. It can be consumed as it is, giving value to the flavor of the vegetables used, or each slice can be filled with chickpea cream for example, avocado slices and lettuce leaves. The strength of the recipe is that it allows us to bring the vegetables we desire to the table in a delicious and widely appreciated way. I chose courgettes, chard and asparagus, even just chard or spinach, courgettes and carrots, asparagus and chicory, peas and agretti are fine.

Recipe by Doctor Isabella Vendrame, food coach psychologist, www.isabellavendrame.com