Beatriz, the author of the blog To Be Gourmet , makes our mouths water with a cake that you will enjoy both hot and served cold. He has followed one of the recipes found in a book known to all lovers of Italian gastronomy, La Cuchara de Plata . Enjoy this delicious cake!

Italian cuisine is much more than pasta and pizza. Last year Italy was a guest country at the San Sebastián Gastronomika congress and I had the opportunity to prove it. Massimiliano Alajmo, Massimo Bottura or Niko Romito offer incredible kitchens with that Mediterranean inspiration that makes their cuisine so appealing.

So when I found out about the book The Silver Spoon, “Il cucchiaio d'argento” , known as the bible of authentic Italian cuisine, I immediately knew that sooner or later it would become part of my culinary library. This book incorporates more than two thousand recipes and is a true source of inspiration. It also includes a section where authentic recipes from prestigious chefs, such as the first two, are incorporated.

Those are some of the reasons why I adore this great red book , and after making some of its recipes like this delicious “Arcobaleno rustic cake” or rainbow rustic cake, I know it will be one of those books that are not going to stay in the shelf but it will be permanently in my kitchen.

I love savory tarts that can be made ahead of time and eaten warm or cold. Arcobaleno cake gets its name from its colorful ingredients. A delicious and very nutritious recipe.

Ingredients

300gr of flour
200 ml dry white wine
A tablespoon of olive oil for the dough
300g of spinach
25g of butter
100 ml of liquid cream 35% mg
A small piece of Parmesan cheese
200gr of cooked ham
2 red bell peppers
2 yellow bell peppers
200gr of sliced ​​cheese
1 egg yolk
Salt
extra virgin olive oil

In the photo, knife with Pallarès boxwood handle and book The Silver Spoon

Preparation

First of all we are going to roast the peppers, which in addition to taking a while, have to cool down so that we can peel them and cut them into strips. So we wash and dry them, and then we smear them with olive oil and place them on a baking tray and put them at 150º until the skin is singed, (we turn them in the middle of the process, which can last about 45 minutes).

Let them cool and put on the dough. To do this, we sift the flour, mix it with the white wine and a little salt, and start kneading. If necessary, add a little water so that in the end we have an elastic ball and that it does not stick to the hands.

Wrap it in cling film and leave it in the fridge for thirty minutes. Meanwhile, in a saucepan , with a little water, boil the spinach for about 5 minutes. We drain them, cut them to make them smaller, and sauté them another five minutes in a pan with butter. Then add the cream and grated Parmesan cheese , stir to integrate everything well and salt.

Peel the peppers that we had set aside and cut them into strips, separating them by colour. To work at home I like the iron knives from Pallarès , they last longer sharp and work wonderfully.

We take the dough out of the fridge, divide it in two and extend the first half. We put it on a mold. I have chosen a ceramic mold that I love to present at the table and it is very comfortable not having to transfer the cake to a different plate, with the risk of it being damaged when moving it.

On the dough we place the cooked ham in slices, on top of it the spinach and on top a layer of pepper, for example the red one. On it another layer, this one of sliced ​​cheese. The book recommends an Italian cheese that is Fontina, I have used the Edam variety and it works very well too. The next layer will be yellow bell pepper and then again cheese.

To finish, we spread the second part of the dough and cut it with the help of a knife into long strips on the cake to close it. In the recipe they place them intertwined, but I have been a bit comfortable and simply first I have placed a row and then another crossed on top.

To finish, we spread the dough with whipped yolk so that it is a nice golden color and bake at 180º for about 45 minutes.

a delight!

beatrice