The spinach and primo sale plumcake is a tasty appetizer perfect for a buffet or for an aperitif to serve with a nice board of mixed cured meats: for me prosciutto crudo, lonzino, capocollo and Tuscan salami. Preparing the spinach and primo sale plumcake is very simple and, if you like, you can also add diced cooked ham or speck strips as a substitute or in addition to the guanciale. But first I recommend trying it as I propose it because I assure you it is already nicely rich.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 50 Minutes
- Portions: 6/8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 1/2 cups all-purpose flour
- 3 eggs
- 2 2/3 cups (packed) fresh baby spinach
- 7 oz primo sale cheese
- 4 oz guanciale, cut into strips
- 1/2 cup milk
- 1/2 cup extra virgin olive oil
- 1/2 cup grated Parmesan
- to taste nutmeg
- to taste salt
- 1 sachet instant baking powder for savory preparations
Tools
- 1 Pan
- 1 Cutting board
- 1 Knife kitchen
- 1 Bowl
- 1 Whisk
- 1 Salad spinner salad
- 1 Plumcake tin 11.8 x 4.7 inches
Steps
Sauté the guanciale in a pan without adding other seasonings, then let it cool.
Cut the primo sale into small cubes.
In a bowl, beat the eggs with the oil and the milk. Add the salt and nutmeg. Stir in the flour, the grated Parmesan and the baking powder and mix well to obtain a smooth batter. At this point add the guanciale, the cubed primo sale and the raw spinach (washed and dried with a salad spinner).
Mix very well to combine everything and pour into a plumcake tin lined with parchment paper.
Bake in a preheated oven at 356 °F for about 50 minutes. Remember to always perform the toothpick test to check the doneness. Remove from the oven, let cool, slice and serve.
Notes
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Recipe source: Facile con gusto April 2021.
