Yesterday I prepared this cake, and as they say in Naples we arricriati "or ate divinely :-)!!!!
This cake has clear origins in Sicily all the taste of the good things , the enchanting scents of this land. ... eggplant tomatoes first salt ... a cake that tastes of summer sea full flavor for a delicious spring evening! For this I used a cake mold Guardini or line the pan round Thermomagie an innovative line of molds baked with cream-colored non-stick coating inside and outside with a decorative thermochromic smart .... a die!
eggplant Bun
500 g pizza dough eggplant
350 100 170
tomato cheese first salt (or smoked cheese) 80 g grated pecorino
basil oil salt Figs
To the mixture of focaccia
flour 0 300 200
This cake has clear origins in Sicily all the taste of the good things , the enchanting scents of this land. ... eggplant tomatoes first salt ... a cake that tastes of summer sea full flavor for a delicious spring evening! For this I used a cake mold Guardini or line the pan round Thermomagie an innovative line of molds baked with cream-colored non-stick coating inside and outside with a decorative thermochromic smart .... a die!
eggplant Bun
500 g pizza dough eggplant
350 100 170
tomato cheese first salt (or smoked cheese) 80 g grated pecorino
basil oil salt Figs
To the mixture of focaccia
flour 0 300 200
of Manitoba
6 tablespoons of vegetable oil
250/300
of warm water 20 g yeast
1 teaspoon sugar 2 teaspoons salt
Put everything in the basket of the camera and proceed with the dough and let rise only function inside the camera for about 2 hours or ..... ..
...... first Dissolve the yeast with 2 tablespoons of sugar and water ... put in a bowl mix flour, potato flakes (or boiled potato) yeast, 'and oil' water as (I'm an average eye cmq 250 all go there) after a first mixture, add salt and continue to knead the dough several times from the floor until it becomes soft and form a ball and allow to rise 2 / 3 hours (being no less yeast I have made rise about 2 hours)
Procedure for focaccia
Cut the eggplant into small cubes and fry them and then mix them in a bowl with chopped tomatoes and seedless, the first salt chunks, pepper pecorino cheese and basil. When the dough is leavened divide it into two one a bit bigger with which coated the mold well oiled and cover with the stuffing. Spread the other half and cover the whole sealing the edges well. Prick with a fork and let rise a Oretta. After this time bake in conventional oven at the lowest for 20 minutes at 220 degrees then pull out another brush with olive oil and pecorino and refuel for another 15 minutes in a convection oven to 180 degrees.
If while cooking the holes previously made with leavening other Make it had closed to allow more even cooking inside.
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