Green cake; mixed vegetables to taste, preferably seasonal (asparagus, artichokes, carrots, onions, peas, leek), cheese, a little nutmeg.


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Green cake

Green cake, or vegetable cake, a different version of the Ligurian green cake

  1. kg mixed vegetables to taste (asparagus, artichokes, carrots, onions, peas, courgettes, leeks)
    salt oil and a little red chilli powder
    two eggs
    50 g grated Parmesan cheese
    two slices of thinly sliced bacon (or even without if you prefer the vegan version)
    400 g savoury pastry or puff pastry
    1 glass of cold milk

Clean, wash and slice the vegetables, leave them al dente (do not blanch) in a little salted water or, if they are green beans or courgettes, stew them in a pan with a little oil and finely sliced onion.

Soak the vegetables with a little chilli, a sprinkling of oregano and a little bacon (if you don’t do the vegan version).

In the meantime, beat the eggs with salt and grated Parmesan in a bowl, add the cold milk and a pinch of nutmeg. Pour the mixture over the vegetables and mix all the vegetables and ingredients together.

Roll out the puff pastry and line the bottom and sides of a baking tin that you have previously oiled, pour in the vegetables and bake at 180 degrees for about 30 to 40 minutes.