Another recipe to share with you is ready and this time is a “normal” one, I made it for friends so it has gluten, lactose and all the things I can’t eat 😀
It’s a salty cake so it’s a great for many use: as Appetiser, substitute of bread or as side dish 😉
150 gr flour
16 gr yeast powder
1/2 white onion
2 big fresh tomatoes (or 4 peeled jar tomatoes)
1/2 glass of red wine
20 gr sugar
6 anchovies in oil
200 gr ricotta
- Cut the onion and fry it lightly with some olive oil in a pan. Add the tomatoes, which you’ll have cutten previously and let it cook until you obtain a quite dense sauce.
It should look like this:
- Add the sugar and if it’s too sweet (depends on the kind of tomatoes) add some salt. Then pour the wine and, by leaving the fire quite high, make it evaporate. Then, wash the anchovies from the oil and cut them in little pieces. Finally, add them to the sauce.
- In a bowl, beat the eggs, then add the flour previously mixed with the yeast and blend everything together. Incorporate the sauce and if you see that the dough it’s too dry add slowly some milk until it looks homogeneous and easy to stir.
- Pour the dough in a stamp, I’ve chosen a Plum cake shape. If needed before pouring the mixture butter the shape or cover it with oven paper. Once that all the dough it’s in the shape, cover the top with ricotta and pepper.Once ready, bake the cake in the oven at 180°C for 20 minutes, but be sure to check with a toothpick before taking it out, the timing also depends on the kind of oven you have.
When you take it out of the oven what until the cake is lukewarm to cut it and serve it, but it’s also fine to eat it room temperature 😉
Hope you like it! Let me know in the comments below if you try it! 🙂
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