Flow rate
Second courses
Duration
60 minutes
Difficulty
Easy
Ingredients
- 300 g of shortcrust pastry
- 10 new courgettes with flowers
- 3 eggs
- 250 ml cooking cream
- 50 g of Occelli® with Barolo
- 1 tablespoon chopped chives
- Salt to taste
- Pepper to taste
Preparation
The courgette flower and Occelli® cake with Barolo is a tasty second course, but equally healthy and light. This savory cake is perfect for a tasty vegetarian dinner and also as an appetizer for an aperitif or a buffet: just serve it cut into small squares!
Procedure
Wash the courgettes and cut them into very small cubes. Finely chop the flowers and chives. Set everything aside.
Break the eggs into a large bowl and, using a whisk, beat them with the cream. Add the grated or chopped Occelli® al Barolo. Mix well and season with salt, pepper and chopped chives.
Finally, add the courgettes and flowers, mixing everything again to combine.
Line a cake tin with baking paper: place the shortcrust pastry on top, making sure it adheres well along the edges as well.
Place the prepared filling on top of the pastry and bake the cake in a preheated oven at 180°C, for about 20-25 minutes. Enjoy it warm.
