Le Ricette di Bea presents the recipe for a tasty savory Plumcake, the Plumcake with asparagus and ricotta. The recipe was born thanks to a collaboration with the company Valcolatte. Valcolatte’s ricotta is light and excellent as an ingredient for both savory recipes, as in this case, and in the making of desserts
A soft plumcake, perfect for an outdoor picnic, to be served as an appetizer or as a main course. The asparagus we find from the end of March to early June is perfect for this recipe. Of course, you can also use the larger asparagus found in the fruit section of the supermarket. No one will stop you. Just know that they will be a bit more woody and less flavorful. I’m fortunate to have my father who takes long walks to find them in the countryside.
The company Valcolatte is very attentive to raw materials to offer genuine dairy products; they produce ricotta, mozzarella, cheeses, and many other delicacies. You can discover them by visiting their website.
Do you like asparagus? On my blog, you will find many other recipes with asparagus, here are some examples:
– baked asparagus with ham
– tasty pan-fried asparagus
– savory pie with bacon and asparagus
– egg and asparagus strips
– rolls with asparagus and turkey
I’m waiting for you on the social profiles of the blog but especially on the Facebook fan page of Le Ricette di Bea where you will find many recipes, ideas, and curiosities from the food world, see you there!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Energy 372.74 (Kcal)
- Carbohydrates 42.67 (g) of which sugars 2.27 (g)
- Proteins 17.26 (g)
- Fat 15.95 (g) of which saturated 6.32 (g)of which unsaturated 8.66 (g)
- Fibers 2.25 (g)
- Sodium 329.12 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Plumcake with Asparagus and Ricotta
- 2 cups All-purpose flour
- 9 oz Ricotta (from Valcolatte)
- 3 Eggs
- 2 tbsps Vegetable oil
- 1 oz Cheese (grated)
- 1 Instant yeast for savory preparations (a little more than half a sachet)
- 1 pinch Salt
- 1 pinch Black pepper
- 9 Asparagus (frozen in my case)
Tools
- Pot
- Mixer Kenwood
- Oven
- 1 Bowl
Preparation of the Plumcake with Asparagus and Ricotta
To prepare our savory plumcake, let’s start with the asparagus. Remove the woody part and boil them for about fifteen minutes in slightly salted water. When you can apply slight pressure in the central part with a fork, you can drain them and let them cool completely before proceeding with the recipe preparation. They need to firm up to be nicely compact within the plumcake. Preheat the oven to static mode at 356°F (180°C) and move on to preparing our dough. Now, if you have a mixer, you can break the three eggs directly into its bowl; otherwise, take one with fairly high edges and perform the same steps.
Add Valcolatte’s ricotta, grated cheese, a pinch of salt, pepper, sifted flour, vegetable oil, and finally, the yeast for savory cakes. Take the plumcake mold and pour half of our mixture into it, leveling the surface. Lay down the asparagus; in my case, I used six. Carefully pour the second part of the mixture, place the remaining asparagus on top, and sprinkle with grated cheese. Bake for about 35 – 40 minutes. As always, do the toothpick test; in my oven, for example, the cooking time was exactly 40 minutes. And now you’re ready to serve the fragrant and tasty Plumcake with Asparagus and Ricotta.
Enjoy!!!
Notes
You can serve it hot or wait for it to cool and firm up a bit. We prefer it cooked in the afternoon to enjoy at dinner. If you like asparagus and before their season ends, also try this recipe: Savory pie with asparagus and bacon
Enjoy!!!
