Torta salata con speck
e funghi porcini in olio
Savory cake with Italian speck and mushrooms in oil
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- 300 g (10 1/2oz) all-purpose flour plus more for dusting
- 3 eggs
- 80 g (2 3/4oz) Italian speck or bacon, diced
- 70 g (2 1/2oz) mushrooms in oil, well drained
- 70 g (2 1/2oz) butter plus 15 g (1/2oz) for greasing the baking pan
- 80 ml (2 3/4fl oz) milk
- 10 g (1/2oz) fresh yeast
- Salt
- Time:
preparation: 30 minutes plus leavening time
cooking: 30 minutes
total time: 60 minutes plus leavening time - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: 368 (kCal) 19 % GDA (*) - 1541 (kJ)
Protein: 13.7 (g) 28 % GDA
Total fat: 18.2 (g) 26 % GDA
Total carbohydrate: 40.0 (g) 15 % GDA
Sugars: 2.2 (g) 3 % GDA
The savory cake with bacon and mushrooms in oil is very tasty and very versatile, in fact you can combine it with different courses. For example you can accompany salami or stuffed vegetables as appetizer or serve as side dish with meat. Excellent with lamb in your Easter or spring menu.Tasty course for a buffet menu. As you've just read, this savory cake can be either a course in your Sunday meal or a dish in a celebration menu.
Please, note if you want to prepare this savory cake for your Sunday meal and don't want to increase calories and fat you should accompany it with seasonal vegetables and not meat.
To make this savory cake you'll need: all-purpose flour, eggs, bacon or Italian speck, mushrooms in olive oil, butter, milk and fresh yeast.
Here's the recipe of savory cake with bacon and mushrooms in oil!
We have to make a preliminary remark before the step-by-step instructions. In order not to feel too much the flavor of the yeast it is better to use little of it but that means more time for the rising. We start the afternoon before and complete the rising the next day. Generally we serve it at dinner. But do not be afraid for the time! Your active time is not too much.
If you think to serve this savory cake at lunch you should begin the morning before instead of the afternoon in order to do the third rising overnight.
First rising. Put 150 g (5 1/4oz ) flour in a large bowl. Make the fountain and shell in the three eggs. Beat the eggs lightly with a fork and then begin to incorporate the flour, always acting with the fork. You must obtain a batter.
Heat the milk up to 15 to 20° C. To set it you can put a finger in the milk itself and feel the milk warm.
Dissolve the yeast in the lukewarm milk and add it to the egg-and-flour mixture. Mix thoroughly.
Cover and let the mixture rise in a warm place, away from drafts, until its volume doubles. Estimated time: one hour. But first af all the rising time depends on the temperature. To speed up the process you can put the bowl on the top of another one with boiling water. Ancient remedy of our grandmothers. We prefer to respect the natural rising time for the best results.
Second rising. Melt the butter over very gentle heat and then let it cool.
Add it to the egg-and-flour mixture and stir carefully.
Sift the remaining flour together with a large pinch of salt, and stir accurately avoiding lumps.
Cover and let it rise overnight.
Third rising. The next morning you will find a mixture at least doubled if not more.
Continue to work in the bowl because the texture is quite creamy.
Now add the diced bacon and mushrooms, well drained and cut into very little pieces.
Stir accurately.
Grease a 19 cm in diameter (8in) deep baking dish with the remaining butter. We prefer our savory cake is not too high to allow a perfect internal cooking.
Spread the dough evenly. Cover and let rise in a warm place for several hours. We let the dough at least triple its volume, if not more.
The cooking. Preheat the oven to 180° C (350°F) and bake the savory pie in the middle shelf for at least 30 minutes or until the surface is golden.
Let the savory pie cool before serving. Serve it sliced.
Note
- - The dough should be soft and crumbly as you can see on the photo. Do not be groped by making quicker steps. You may have unpleasant surprises.
- - The savory cake with bacon and mushrooms in oil is tasty if heated the next day.
What's the right wine ?
Match the red wine you'll choose for your starter or second course.
The author Loretta Sebastiani lives in Italy (IT)
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