Salty cake with courgette, pine nuts and Balsamico



Flour 100 g

Soft wheat flour50 g

Puffed quinoa


Extra Virgin Olive Oil 5 tbsp



Grilled courgette 300 g

Pine nuts 30 g

Raisins 20 g

Eggs 3

Milk 150 ml



Balsamic Vinegar of Modena “dal 1891”



Mix the flours with quinoa and salt adding Extra Virgin Olive Oil a bit at a time. Add enough water in order to make the dough soft and elastic (about 7-10 tbsp). Leave the dough in the fridge for 30 minutes, covered by a wrap. Preheat the oven at 180°. Put the raisins in a bowl with low warm water and once they become soft drain them and sear mixed with pine nuts in a pan. Then let them cool down.

Spread out thinly the dough on a baking pan, put on it the courgettes cut in slices, raisins, and pine nuts. Beat the eggs with milk, salt, and pepper and pour all on the dough. Cook in the oven for 40 minutes.

Before serving, pour some Balsamic Vinegar of Modena “dal 1891” on the baked salty cake.

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