Arcobaleno rustic cake
Beatriz, the author of the To Be Gourmet blog , 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 . What do you enjoy this delicious cake!
Italian cuisine is much more than pasta and pizza. Last year Italy was the guest country at the San Sebastián Gastronomika congress and I had the opportunity to verify it. Massimiliano Alajmo, Massimo Bottura or Niko Romito offer incredible kitchens with that Mediterranean inspiration that makes their cooking so appetizing.
So when I learned of the existence of the book The Silver Spoon, “Il cucchiaio d'argento” , known as the bible of authentic Italian cooking, 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 are incorporated, such as the first two.
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 that it will be one of those books that will not stay on the shelf. shelf but will be permanently in my kitchen.
I love savory pies that can be made ahead of time and eaten warm or cold. The arcobaleno cake owes its name to its colorful ingredients. A delicious and very nutritious recipe.
300g of flour
200 ml of dry white wine
A tablespoon of olive oil for the dough
300g of spinach
100 ml of liquid cream 35% mg
A small piece of Parmesan cheese
200g of cooked ham
2 red bell peppers
2 yellow bell peppers
200g of sliced cheese
1 egg yolk
extra virgin olive oil
First of all we are going to roast the peppers, which in addition to taking a while, they have to cool down so that we can peel 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 at 150º until the skin is charred, (we turn them in the middle of the process that can last about 45 minutes).
We let them cool and we put on the dough. To do this we sift the flour, mix it with the white wine and a little salt, and begin to knead. If necessary, we add a little water so that in the end we have an elastic ball and that it does not stick to our hands.
We wrap it in transparent film and leave it for thirty minutes in the refrigerator. Meanwhile, in a saucepan , with a little water, boil the spinach for about 5 minutes. Drain them, cut them so that they are smaller, and sauté them for 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 color. To work at home I like the iron knives from Pallarès , they last longer sharp and work great.
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 on the table and it is very comfortable not having to move the cake to a different plate, with the risk of it being damaged when moving it.
On the dough we place the sliced cooked ham, on it the spinach and on top of it a layer of red pepper, for example. 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 pepper and then again cheese.
To finish we extend 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 are placed intertwined, but I have been a bit comfortable and I have simply placed one row first and then another crossed on top.
To finish, we spread the dough with beaten yolk so that it is a beautiful golden color and bake at 180º for about 45 minutes.