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INGREDIENTS
• 200 g of Mulino Marello Brown Rice Flour
• 3 fresh eggs
• a pinch of salt
• 1 sachet of instant yeast for savory foods
• 100 ml of fresh milk
• 100 ml of olive oil
• 50 g of parmesan
• 100 g of diced emmental (or asiago, provola or fontal)
• 1 courgette
• 1 carrot
• 1 onion (or 1 leek)
• 100g of bacon
• 1 teaspoon of homemade stock cube or seasoning
• oil for frying
• salt and pepper
PROCEDURE
First, coarsely chop all the vegetables in the blender (I chose courgette and carrot) and keep them aside.
In a pan, fry the onion with a little olive oil and your homemade stock cube, or the seasoning you normally use; add the bacon and let it fry for a few minutes; then add the chopped vegetables. Leave to cook like this for about 5/6 minutes with the lid on, stirring occasionally.
In the meantime, in a separate bowl, beat the eggs together with a pinch of salt using an electric whisk until you obtain a frothy mixture.
Then add the milk, oil, parmesan and the yeast sachet; mix everything well.
Then add the vegetables that you have previously cooked and left to cool to the mixture; mix and also add the diced cheese (choose what you prefer: emmental, fontal or asiago is fine).
Finally add the brown rice flour; mix everything well to obtain a smooth and homogeneous mixture.
Now pour the mixture into a plumcake mold previously lined with wet and well-squeezed baking paper; cook it in a preheated, ventilated oven at 180° for approximately 45/50 minutes.
Always check the cooking, because it could vary depending on the oven and always do the toothpick test before taking it out of the oven.
Then remove it from the mold and serve it cut into slices.
THE QUEEN'S COUNCILS
This savory plum cake is perfect if eaten cold but is even more delicious if served warm; I therefore advise you to lightly bake it in the oven before serving it, if you have the possibility. You can also freeze it already cut into slices to use if necessary. This recipe is perfect for your summer dinners on the terrace, for a buffet, for a trip out of town or a picnic, or to be served at the table as an appetizer or as an accompaniment. In this case I used carrots and courgettes, but you can make it with the seasonal vegetables you prefer. It will still remain very soft and very tasty.
Recipe created for Mulino Marello by Regina Innocenzo
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