Torta salata al farro e avena

  • Torta salata al farro e avena


For the dough
200 g of organic spelt flour biologica Molino Rossetto
100 g di oat flour Molino Rossetto
100 g of cold butter
a pince of salt
enough cold water

For the stuff
250 g of fresh cottage cheese
70 g of grated parmesan
100 g of peas
300 g of asparagus
2 eggs
salt, pepper
1 yolk


  • ORGANIC SPELT FLOUR - 17,64 OZ (500 G) -


For the dough: put flours in a bowl, add butter cut in cubes and process the ingredients wit your fingers until you obtain a sandy dough. Add a pince of salt and cold water to obtain a homogenous and soft dough. Form a ball, envolve it in some film and let it rest for about 30 minutes in the fridge.
Prepare the stuff: cut asparagus in small pieces and boil them with peas for some minutes. Let them cool. Mix asparagus, peas, cottage cheese, add vegetables and mix all the ingredients with a paddle. Roll the dough down with a rolling pin until you obtain a thin shortcrust, cover a square mold of 24 centimeters removing the exceeding dough, pierce with a fork, so put the stuff. Form some stripes with the dough to decorate the cake surface. Drizzle the stripes with the shaken yolk and some water. Cook the cake in the oven at 180° for abot 40-45 minutes. Recipe and picture of the blog “Un toco di Rossetto”:

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