This recipe is dedicated to the arrival of the beautiful season, that time of year we all love because it gives us sunny days, without feeling too hot, and longer days, without feeling more tired. In fact, there’s a desire to do things, to come out of hibernation, and to organize the first outings, to make the first feeble and timid attempts to unplug from the daily routine! Even my bat colony – which has voluntarily chosen my house as home – has shown signs of this awakening! And yes, this morning on the balcony I also saw the first buds on the pots. How wonderful the air that smells of freesias! In short, in this festive climate, allergies aside for those who suffer from them, there is nothing more beautiful than bringing to the table a dish that is truly a hymn to life and the fruits of this season! Many shades of green in this savory plumcake full of vitamins, minerals, and abundant taste! Soft as a cloud, it will be perfect to take on an outdoor picnic, a packed lunch, or as an appetizer paired with fresh spreadable cheeses and green salads!
All “vegetarian” recipes are free of meat and/or fish (N.B. they may involve the use of other animal-based protein foods, such as eggs and cheeses).
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients:
- 1 3/4 cups Spelt flour
- 1 3/4 oz Fresh peas shelled
- 1 3/4 oz Fresh fava beans shelled and peeled
- 1 3/4 oz Swiss chard (the tenderest leaves)
- 12 Thin asparagus
- 3 Eggs
- 1/2 cup Milk
- 1/3 cup Vegetable oil
- 1 3/4 oz Grated Parmesan cheese
- 1 bunch Chives
- 1 pinch Garlic
- 1 packet Instant yeast for savory pies
- as needed Extra virgin olive oil
- as needed Salt
- as needed Black pepper
Preparation:
In a pot with lightly salted water, blanch the shelled fava beans and peas for 5 minutes from boiling, then drain with a slotted spoon and set aside (fig. 1).
Meanwhile, clean the asparagus by removing the toughest part of the stalks with a knife and cut them into pieces (excluding the tips), except for 4 which will be used whole in the final garnish (fig. 2).
Cook the asparagus in the same water where you blanched the fava beans and peas for 5 minutes (including the whole ones with tips out), then drain and add to the legumes. Sauté in a pan (excluding the whole asparagus) with a clove of garlic, a drizzle of oil, and 2 tablespoons of water for a few minutes along with the Swiss chard leaves. Season with salt and turn off. In a bowl, whisk the eggs with the milk and oil using a hand whisk (fig. 3).
Add the grated Parmesan cheese, sifted flour, and yeast and mix again until all ingredients are combined (fig. 4).
Season with the chopped chives using scissors, salt, and pepper (fig. 5).
Finally, incorporate the legumes with the Swiss chard and mix (fig. 6).
Pour the mixture into a plumcake mold brushed with a little oil and lined with parchment paper and garnish the surface with whole asparagus without submerging them too much (fig. 7).
Bake in a preheated oven at 350°F for 40 minutes. Remove from oven and serve warm.
And voilà… your savory spelt cake with asparagus and spring legumes is ready to be enjoyed!
Bon Appétit from Fefe’s kitchen!
