Zuchinis
300 gr
Speck
100 gr
Scamorza
120 gr
Potato starch
50 gr
Latte
120 gr
Egg
3
Flour 00
140 gr
Grated Parmesan
40 gr
Extra virgin olive oil
40 gr
Instant yeast
1 sachet
Sale
q.b.
baby
q.b.<\/p>\n\n\n\n
The courgette and speck cake is a savory rustic dish that is soft and delicious, and will surprise you with its great speed and ease of execution. A soft dough, similar to a batter, is enriched with diced courgettes, speck strips and diced scamorza cheese, then baked in the oven until lightly browned, for a super stringy and irresistible final result. Exceptional both hot and at room temperature, it is perfect for any occasion: from an aperitif with friends to a packed lunch , up to a snack for the little ones. Find out how to make it by following our recipe step by step.<\/p>\n\n\n\n
How to prepare the zucchini and speck cake<\/strong><\/p>\n\n\n\n Step 1<\/strong> Step 2<\/strong> Step 3<\/strong> Step 4<\/strong> Step 5<\/strong> Step 6<\/strong> Step 7<\/strong> Step 8<\/strong> Step 9<\/strong> Step 10<\/strong> Advice<\/strong> For a gluten-free version suitable for everyone, you can replace the 00 flour with rice or legume flour (type of chickpeas or lupins), which will give the cake a more rustic and characteristic taste.<\/p>\n\n\n\n Versatile and delicious, this savory pie lends itself to numerous variations : you can replace the speck with cooked ham , salami or mortadella , enrich the dough with spreadable cream cheese or ricotta , and add provola instead of scamorza or another stringy cheese of your taste.<\/p>\n\n\n\n You can also try with other vegetables , such as asparagus , peppers or aubergines, always previously saut\u00e9ed in a pan with a drizzle of oil. Add some aromatic herbs, such as mint or basil, to the dough.<\/p>\n\n\n\n If you liked this recipe, try also the savory pie with zucchini and bacon and the light zucchini pie .<\/p>\n\n\n\n storage<\/strong> ingredients Zuchinis300 grSpeck100 grScamorza120 grPotato starch50 grLatte120 grEgg3Flour 00140 grGrated Parmesan40 grExtra virgin olive oil40 grInstant yeast1 sachetSaleq.b.babyq.b. The courgette and speck cake is a savory rustic dish that is […]<\/p>\n","protected":false},"author":3,"featured_media":16132,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-16131","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"_links":{"self":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/16131","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16131"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/16131\/revisions"}],"predecessor-version":[{"id":16133,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/16131\/revisions\/16133"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/16132"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16131"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16131"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Wash the courgettes, peel them and cut them into chunks1. Cut the speck into strips and the scamorza into cubes.<\/p>\n\n\n\n
In a pan, heat a drizzle of oil and add the courgettes; season with salt and pepper2and cook them for about 15 minutes.<\/p>\n\n\n\n
In a large bowl, collect the eggs and add a pinch of salt and pepper. Pour in the oil3and mix with a hand whisk.<\/p>\n\n\n\n
Add the milk4and mix again.<\/p>\n\n\n\n
Incorporate the grated Parmesan5.<\/p>\n\n\n\n
Add the flour, sifted with the baking powder6and mix gently.<\/p>\n\n\n\n
At this point add the scamorza cheese and speck7, taking care to leave some aside for the final decoration.<\/p>\n\n\n\n
Finally, add the courgettes8.<\/p>\n\n\n\n
Pour the batter into a 26cm diameter cake tin, greased and floured. Sprinkle the surface with the scamorza and speck kept aside9. Bake in a static oven at 170\u00b0C for about 30 minutes.<\/p>\n\n\n\n
Once the cooking time has elapsed, take the cake out of the oven, unmold it and serve it hot or at room temperature10.<\/p>\n\n\n\n
We recommend using a 26 cm diameter cake tin , preferably a hinged one with a removable bottom , buttered and floured or lightly oiled; alternatively, you can line it with a sheet of parchment paper.<\/p>\n\n\n\n
The zucchini and speck cake can be stored in the refrigerator , in a special airtight container, for about 2-3 days .<\/p>\n","protected":false},"excerpt":{"rendered":"