Tuesday, March 15, 2011

Plumcake the salty sun-dried tomatoes, bacon and provolone

I must confess to a weakness (which may seem strange to a lover of sweets) i prefer them salted plum! When I think of a plum now takes the temptation of creating such a salt and then let's also a convenient empty fridge! What I am presenting today is indeed a tantalizing mix of flavors that blend together fabulously in fact, is stuffed with diced bacon, dried tomatoes, black olives, pate and smoked cheese ...

What you say is not tempting? We loved it then and I used this cake for a truly exceptional meal or the Utility antigrumi Pivetti, a genuine, born more than a century of experience obtained from the milling and grinding of the best Italian soft wheat. This flour has really won because he gave my plumcake a plus but is also ideal for other types of dishes like pasta, pizza, cakes, white sauce.

In addition, with this meal I could also participate in the contest Mix beautiful. it in collaboration with Mills Pivetti Spa The goal is to broaden their community and to collect original, creative recipes that emphasize the flour ingredient. Here's my proposal: Plumcake salted tomatoes, bacon and provolone 250 gr.

Utility antigrumi Pivetti flour 3 eggs 200 gr. provola 100 g diced bacon 60 gr. of sun-dried tomatoes 100 gr. 40 g of whole milk. extra virgin olive oil 1 tablespoon baking pies for Turn on the oven to 170 degrees. In a large bowl, break eggs, sbattile lightly with a fork and slowly add the sifted flour, oil and milk turning until the dough is smooth and free of lumps.

Cut the provolone into cubes and drip the oil from dried tomatoes and cut into strips. Pour all ingredients in the dough and then add yeast, then turn carefully and transfer all in a cake tin lined with baking paper. Bake the cake and leave to cook for about 45 minutes, without ever opening the oven if no time has elapsed for the toothpick test.

After the test, turn off the oven and let the cake cool before throw.

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