The goodness that's good: salt cake kale, with a delicious filling and a crunchy crust and light. The QUICHES OF RECIPES I am always a joker in the kitchen: are versatile, you can prepare in advance and can serve as an appetizer, in buffet, second dish or even single dish.
THE BENEFITS OF BLACK CABBAGE
As you know, the cabbage is a healthy food, rich in beneficial properties. Then, when it is in season, you should consume at least once or twice a week. Is’ a concentrate of vitamins, antioxidants, mineral salts, numerous antioxidant substances, It helps prevent many types of cancer, is an adjuvant in the treatment of gastric ulcers and flu forms. Although, to derive maximum benefit from its properties, It should be eaten raw (It is great in salads, especially in combination with dried fruit) or just blanched. On the YouTube channel I also find the step by step process to clean the cabbage. About this, have a look at all my RECIPES WITH BLACK CABBAGE to find one that fits you. From PESTO RAW WITH WALNUTS, ALMOND AND PINE NUTS at BLACK CABBAGE WITH POTATOES.
The recipe for the pie to the kale is easy to do, because on my You Tube Channel found the VIDEO RECIPE of PASTA BRISÉE perfect, crispy and light. I have prepared an integral crust using wholemeal flour and semolina, but you can also use regular flour 00. But if you did not feel like preparing the dough by hand, you can replace it with puff pastry or with the pastry crust ready, I had fun decorating the pie with so many starlets, but you can also cover it completely or does not cover it at all, as it is done with the QUICHE LORRAINE. The other ingredients are eggs, greek yogurt and grated Parmigiano Reggiano, making it cremosissima. Hurry to buy the ingredients, Have a nice day!
FOR INTEGRAL dough crust (here is the VIDEO RECIPE)
100 grams of wholemeal flour
150 grams of flour
150 grams of cold butter
a spoon of ice water
7 grams of salt
FOR THE FILLING
3 whole eggs
250 grams of Greek yogurt
100 grams of grated Parmigiano Reggiano DOP
salt and pepper, to taste
a bunch of kale
extra virgin olive oil, to taste
Prepare the pastry crust following the VIDEO RECIPE STEP BY STEP on my YouTube channel, then wrap it in plastic wrap and refrigerate for at least one hour; now. You can also prepare the dough eg the pastry crust with a day in advance, keep it in the refrigerator and use it the next day, after holding it for 15-20 minutes at room temperature.
Grease and flour the pan slightly. Spread on the work surface the dough crust at about 5 millimeters thick. Coat with the dough crust on the bottom and the edges of the pan, bucherellandoli lightly with the tines of a fork. Keep the pan in the refrigerator while you prepare the filling: so the mixture will cool down and will not withdraw on the edges during cooking.
For the filling, Clean the cabbage (you can watch the exact process in my VIDEO RECIPE ABOUT BLACK CABBAGE WITH POTATOES IN PAN), wash it thoroughly and chop coarsely. Peel and finely chop the shallot. Sauté shallots in olive oil, add the cabbage and skip over low heat for a few minutes. Season with salt and cook for 10 minutes covered. While the cabbage is cooking, put the eggs in a bowl, greek yoghurt, grated Parmigiano Reggiano DOP, a izzico of salt and a pinch of freshly ground black pepper and beat with a fork or with a hand mixer until creamy. Add the cabbage cooked earlier. If you want, you can also add to the mixture of soft cheese, diced, as the cheese or a Toma Piemontese.
Preheat the oven to 180 degrees static. Pour the filling into the shell of dough crust and level. If you have decided to decorate the surface with advanced pastry crust do (I got little stars using a mold for cookies), otherwise bake the pie at the kale in half lengthwise. Bake for 35 minutes or until the filling is not swollen and the pastry crust is golden. Churning the salt cake and let it cool for at least 10 minutes at room temperature. Serve warm or cold salt cake. Bon appétit!
MATCHING: Pignoletto Champagne brut, Bologna hills (Picrì) OfFarm Island. Obtained from grapes Grechetto Gentile, Chardonnay and Riesling grown in the hills of Monte San Pietro, in the province of Bologna. It is a very fresh wine on the palate, thanks to a lively perlage and a good acidity, with aromas of ripe fruit and flowers.