SOFT SAVORY CAKE with Parmigiano Reggiano
A cake can have any shape, millions of flavors, and all colors. There are number cakes, square cakes, and cakes that look like real sculptures, but if someone asked us to draw one, we would almost certainly start by drawing a circle. Probably because originally cakes were round like the moon and this was not due to a fortunate coincidence, but to a precise choice: cakes were offered and dedicated to the gods, and in particular to the Goddess Artemis, the guardian of the moon. During the ceremonies, some candles were added to the surface as a symbol of life and light to be blown out to ward off evil spirits.
Our Soft Cake is not sweet, but it catches the eye, conquers the palate, and knows how to earn a place of honor right in the center of the table. The flavor of Parmigiano Reggiano and a few genuine ingredients are enough to create an unforgettable Savory Cake that you can fill and decorate in a simple or elaborate way. We suggest pairing it with olives, cherry tomatoes, and Parma ham. The result will be a real -Emilian delight to be enjoyed - as always - in every part of the world.
Preparation time: 30 minutes
Cooking time: 50 minutes
Servings: 6 people
Ingredients
For the soft cake:
300 g of white flour type “00”
150 g of Parmigiano Reggiano DOP 24 months Emilia Food Love
130 g whole milk
4 eggs at room temperature
15 g of instant yeast for savory cakes
80 g of Extra Virgin Olive Oil Colline di Romagna DOP Emilia Food Love
3 g of salt
For garnish
Parma ham
Flakes of Parmigiano Reggiano DOP 24 months Emilia Food Love
Fresh lamb's lettuce or rocket
Black olives
Cherry tomatoes
Method
-
In a large bowl, break the eggs, then pour in the milk and oil. Add the salt and whisk by hand.
- Sift the flour and baking powder into the bowl and mix until you get a smooth, lump-free dough.
- Add the grated Parmigiano Reggiano cheese and mix it into the dough.
- Grease and flour a cake mold of about 20 cm in diameter (7.8''), then pour the dough into it.
- Bake in a preheated static oven at 180 °C (356 °F) for about 50 minutes. Let the savory cake cool on a rack before removing it from the mold.
- Then, decorate it with some slices of Parma ham, a few flakes of Parmigiano Reggiano, fresh lamb's lettuce leaves, olives, and cherry tomatoes.
Tip
If you prefer a more intense flavor, you can replace the Parmigiano Reggiano DOP 24 months Emilia Food Love with a longer-aged variety such as our 36 months.
Pistachio CHEESECAKE
As surprising as its origins, cheesecake was born in Ancient Greece as a dessert to be served during the Olympic Games, and from there it set out to conquer the entire world. A symbol of the Esperanto movement and today a delight suitable for every season of the year thanks to its infinite versions, cheesecake is a dessert loved by both adults and children.
Our Pistachio Cheesecake is simple to prepare and garnish, even simpler to enjoy and prepare another time, perhaps with a small variation: our Salted Caramel Spread will give you an even more enveloping and unique flavor.
SMALL TAGLIATELLE TIMBALES
Some dishes are named after the tool needed to make them: this is the case of the protagonist of our new recipe which owes its creation and identity to the tambourine-shaped mold originally used to prepare it. Today we choose other methods of preparation, but we continue (and will always continue) to call it "timbale".
Pasta, rice, meat, fish, sweet or savory: every country, every family, every cooking enthusiast has its own version. Our idea is a simple, but with a great visual impact. The colorful and fresh Small Tagliatelle Timbales conquer the palate and catch the eye.
Cheese MEATBALLS
From ancient Persia to the Middle East, from Spain to our cuisine: the journey of meatballs has been a long one, crossing countries and centuries. Simple and fun, they are round like cherries, and just like cherries, one leads to another.
Our recipe for Cheese Meatballs with mild Provolone and aged Pecorino will conquer the whole family and will become your ace in the hole for an amazing aperitivo.