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Savory Cake: Rosemary brisée, lemon ricotta cream and black cabbage

Writer's picture: CucinedalMondo5CucinedalMondo5

Torta salata pasta brisee al rosmarino, crema di ricotta al limone e cavolo nero

Today I was in the mood for kneading and something new so... I prepared this delicious Savory Cake with Ricotta Cream and Parmesan flavored with lemon and black cabbage.


We will eat it for dinner at room temperature, and if there is any leftover it will be an excellent "packed lunch" to take to work.


The recipe is very easy so get excited... let's roll up our sleeves and get kneading.


Ingredients:

for the Brisee pastry:

  • 200 gr of flour 00

  • 100 gr di cold butter

  • 1 teaspoon of salt

  • 2 springs rosemary

  • 50 ml about of cold water

for the pasta filling:

  • 250 gr ricotta cheese

  • 80 gr di grated parmesan cheese

  • 1grated lemon Bio zest

  • 300 gr of tuscan kale

  • 1 clove of garlic

  • 50 ml of water

  • breadcrumbs

  • olive oil

  • salt and peppar

Procedure:

Make a well in the flour, add the salt and the washed, dabbed and chopped rosemary, mix.






Add the cold butter cut into pieces.







Start mixing with your fingers until you obtain a crumbled dough, at this point add the water little at a time until you obtain a homogeneous mixture (don't work too hard, as soon as it has consistency form a ball). Wrap in cling film and place in the refrigerator for half an hour.



Clean the black cabbage, remove the hardest central ribs, wash, eliminate excess water and cut it into thin strips. In a pan, add 50 ml of water, the peeled garlic and a drizzle of oil, put inside the black cabbage, cover with lid, cook until softened. Add water if you see it drying.


Mix the ricotta with 40 g of parmesan and the lemon zest, pepper and season with salt if necessary.



Place the rest of the parmesan, the black cabbage (from which you have removed the garlic), a drizzle of oil in a beaker, blend with an immersion blender until you obtain a cream, season with salt if necessary.



Take the shortcrust pastry from the fridge, roll out a sheet of baking paper, place a little flour and the ball of dough on top, cover with another sheet of baking paper and start rolling out the pastry with a rolling pin to a thickness of 3-4 mm.


Place the pastry in the cake pan, cut the excess at the edge, prick with a fork, sprinkle with breadcrumbs, fill first with the blended black cabbage and level. Cover with the ricotta cream, leveling it, a little more breadcrumbs and oil.



Fold the edge towards the cake and with the leftover pastry create decorations, stripes or circles like I did.


Bake in a hot oven at 180°C for about 25 minutes. Check that the shortcrust pastry is golden.



Your rosemary savory cake with lemon ricotta cream and black cabbage is ready to be served.


Variant: if you can't find the uscan kale you can use spinach or other similar vegetable you like.






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