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Lunigiana Herb Cake

Lunigiana Herb Cake
Yield: 1

Lunigiana Herb Cake

Lunigiana Herb Cake recipe

The herb cake is a recipe that harkens back to peasant flavors and traditions; it is one of those dishes that is linked to seasonality and raw materials that are reinvented to give life to a delicious and simple rustic dish.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 300 gr Farina 0
  • 180 gr lukewarm water
  • A pinch of salt
  • 30 gr Extra Virgin Olive Oil
  • 350 gr Bietole
  • 250 gr Spinach
  • 250 gr Ricotta Vaccine
  • 2 White Onions
  • 2 Potatoes
  • Sale Q.B.
  • 1 Moreover
  • 1 Spring onion
  • 3 medium zucchini
  • 200 gr Parmigiano Reggiano
  • 1 egg

Instructions

    1. On the pastry board, we pour 300 grams of flour.
    2. Let's build the fountain.
    3. We add a small amount of the 180 g of water and 30 g of extra virgin olive oil.
    4. We knead in the salt.
    5. We gradually add the rest of the water.
    6. When the dough is smooth, we shape it into a loaf.
    7. We wrap it in plastic wrap and set it aside for an hour.
    8. 2 white onions are sliced
    9. We cut the zucchini into slices or grate it.
    10. 1 spring onion is chopped
    11. Tritimo 1 is now available
    12. We use a wide-hole grater to grate 2 potatoes.
    13. We chopped 350 grams of Swiss chard.
    14. We finely chop 250 grams of spinach.
    15. We place all of the cut vegetables in a large mixing bowl.
    16. We season with salt and mix.
    17. We set it aside for 30 minutes to allow the vegetables to lose their vegetative water.
    18. We preheat the oven to 200 degrees Fahrenheit.
    19. We take the dough out of the fridge.
    20. Flour your work surface and cut the dough into smaller pieces.
    21. We used a dough sheeter to spread the dough to a thickness of 2 or 3 millimeters.
    22. We squeeze the vegetables to remove excess water before adding 250 g of ricotta to the filling.
    23. 1 egg is added.
    24. We mix in 200 g of Parmesan cheese.
    25. We thoroughly combine everything.
    26. We use extra virgin olive oil to grease a pan.
    27. The dough is used to line the pan.
    28. We used your hands to spread the filling mash.
    29. We cover with the rest of the dough.
    30. We top with extra virgin olive oil.
    31. We cook at 200 degrees Fahrenheit for 35 to 40 minutes.
    32. OUR TORTA D'ERBI DELLA LUNIGIANA IS NOW AVAILABLE.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 561Total Fat 29gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 13gCholesterol 109mgSodium 1089mgCarbohydrates 49gFiber 6gSugar 7gProtein 31g

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