Cheesy Vegetable Cake (Tortino di Verdure Filante)
Category: Appetizers
Serves: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mozzarella | 200g |
| All-purpose flour (Farina 00) | 150g |
| Whole egg (Uova) | 50g |
| Egg yolk (Tuorli) | 15g |
| Whole milk (Latte intero) | 100ml |
| Instant yeast for savory dishes (Lievito istantaneo per preparazioni salate) | 5g |
| Fine salt (Sale fino) | 3g |
| Broccoli | 200g |
| Carrots (Carote) | 100g |
| Potatoes (Patate) | 150g |
| Celery (Sedano) | 2 sticks |
| Garlic (Aglio) | 1 clove |
| Leeks (Porri) | 80g |
| Extra virgin olive oil (Olio extravergine d’oliva) | q.b. |
| Fine salt (Sale fino) | q.b. |
| Black pepper (Pepe nero) | q.b. |
| Thyme (Timo) | q.b. |
| Marjoram (Maggiorana) | q.b. |
Instructions:
-
Prepare the vegetables:
Start by cleaning and dicing the potatoes into cubes about 1 cm in size. Next, dice the carrots into smaller cubes, about ½ cm in size. Slice the leeks thinly, and chop the broccoli into smaller florets. Set all the vegetables aside. -
Sauté the vegetables:
Pour a small amount of olive oil into a large skillet. Add the garlic clove and sauté for about 2 minutes over medium heat until fragrant. Add the diced potatoes to the pan, stir well, season with a pinch of salt and black pepper. Cook on high heat for about 5 minutes. Remove from the heat and set aside to cool slightly. -
Prepare the batter:
In a separate mixing bowl, whisk together the whole milk, egg, egg yolk, herbs (thyme and marjoram), and salt. Continue whisking until well-combined. Gradually incorporate the all-purpose flour and continue mixing until the batter is smooth. -
Combine the vegetables and batter:
Add the sautéed vegetables into the batter and mix gently to ensure everything is evenly combined. -
Prepare the molds:
Butter six small aluminum molds (about 4-5 cm in diameter). Fill each mold halfway with the vegetable mixture. Take a piece of mozzarella (approximately 4 cm) and place it in the center of each mold, on top of the vegetable mixture. -
Top with more batter:
Cover the mozzarella with the remaining vegetable batter, filling the mold up to the top. -
Bake:
Place the molds on a baking sheet and bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown on top and set in the center. -
Serve:
Let the cheesy vegetable cakes cool slightly before serving. Enjoy them as a savory appetizer, perfect for any occasion!
These Cheesy Vegetable Cakes are a comforting and delicious appetizer that blends a variety of vegetables with gooey mozzarella. The creamy, cheesy center contrasts beautifully with the savory vegetable mix, making this dish a delightful start to any meal. Perfect for gatherings or as a tasty snack, these individual portions are sure to please both vegetarians and cheese lovers alike!
