This cake I had tasted in France, guest in a very very nice farm in Saint-Crepin, in "High - High Provence." The place is not really suitable for tourism, but wants the chance (or fate;)) that the husband dear glider is a certain "stuff" and that the area see the presence of several airports within a radius of several tens of kilometers. Then there the few holidays in Provence are also made. Wonderful places!
dinners prepared with care by the hostess, Mrs. Michelle still remembers this and I glared at Cake ... I never thought you could make a savory version of a classic pie.
Before you redo it for publication, a quick tour of the network has confirmed to me that the recipe, copied that same evening translating broad terms, it's a classic: I saw the version of the Sigrid Cavoletto, practically identical. Of course in France is expected to Roquefort, which we declined with gorgonzola.
But I take this opportunity to stop attismo a mode of presentation of a dish. Personally I love a lot and the portions, just to say something about my children, I tell a little story two weeks ago. A new year a pot of mashed potatoes had remained virtually intact, so I throw it sorry ... ! I added an egg and a handful of shredded cheese, just enough to allow for consistency to form into balls with a diameter of about 5 cm, a little crushed, and passed in golden breadcrumbs in a nonstick pan with a little oil and that is that these my two villains if they are filled the pot and just had dinner with only the balls ... of mashed potatoes!
After all, what is the difference between spoonfuls of mashed classic and instead add a little egg and cheese? Little. It 's the show, so to say "finger" (if "kid's finger"), which makes things more appealing.
So for these cakes, the classical style is fine perhaps for a picnic or a snack outside, but the muffin tins are very nice in case you want to make an appetizer, served with a light sauce basis of sour cream, or rather the minicake here, perfect as appetizers pretends r aperitif! With this recipe
participate in the contest Saretta
Cake with hazelnuts, pears and gorgonzola 180 gr.
white flour 100 gr. Gruyère
chopped 150 gr. crumbled gorgonzola
100 gr. hazelnuts (or walnuts)
3 eggs 1 dl.
1 dl olive oil.
milk 1 large pear
1 tablespoon baking pies for
a large bowl beat eggs, oil, milk, salt and pepper. Mix thoroughly the flour and yeast, then, gently, stir in the gorgonzola, gruyere and a little coarsely chopped hazelnuts.
the pear slices, I have added only after adding the compound-is very paste-in the pan, placing the slices in a herringbone pattern. Bake 40 min. in a preheated oven, fan 160 °. That is the test-stick.
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