Rocket Cake And Taleggio
Recipe appetizers for 6 people based on Arugula salad - cooking method oven.
Preparation:
Preparation: Make a fountain in the flour, sprinkle a spoonful of poppy seeds and one of marjoram, work by gradually adding the cold butter into small pieces. Incorporate enough water to obtain a soft paste. Cover it with the transparent film and using a rolling pin give the shape of a small brick. Let it rest for an hour. Clean the rocket, blanch it for a few minutes in salted water. Drain it, squeeze it and blend it at low speed, incorporating the two cheeses, the breadcrumbs and the eggs. Salt and pepper. Now roll out the dough into a disc and line a buttered baking tray making it go up a bit also along the sides. Fill it with the herb mixture, fold the edge a little all around. Decorate with a grate obtained from the scraps of pasta. Bake in the oven at 180 degrees for about 40 minutes. Accompanying wines: Valcalepio Rosso DOC, Montepulciano D'Abruzzo Rosso DOC, Savuto DOC.
Ingredients:
Ingredients: 200 G Flour - 100 G Butter - 1 Spoon Marjoram - 1 Spoon Poppy Seeds - Salt - For the Filling: - 300 G Philadelphia Cheese - 200 G Rocket Salad - 200 G Taleggio Cheese - 2 Eggs - 2 Tablespoons Breadcrumbs - Salt - Pepper
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