FLATTENED CAKE WITH MORTADELLA AND ZUCCHINI in a pan, easy and quick, without yeast, perfect idea as an appetizer, main course, or for takeaway.
Delicious flattened cake with mortadella and zucchini, prepared in a short time with hand dough or with a robot, rolled out, filled, closed, and cooked in a pan or in the oven.
Simple and good, the flattened cake with mortadella and zucchini melts in your mouth, ingredients are worked in a bowl to prepare a base to fill, a perfect idea as an appetizer or main dish for dinner, simple and tasty.
Great with caprese, with tuna and zucchini or with cold cuts and cheese.
Follow me in the kitchen today there’s the savory cake with mortadella and zucchini!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 7.05 oz all-purpose flour
- 0.42 cup water
- 4.06 tbsp extra virgin olive oil
- 3.53 oz zucchini
- 2.82 oz mortadella with pistachios
- 2.47 oz fiordilatte
Steps
Pour the flour into a bowl, add water and oil, and knead well. There is no salt, if you want you can add it, 1/2 teaspoon.
Divide the dough into two parts, roll out one half in an oiled pan, fill with slices of mortadella, grated zucchini, and sliced fiordilatte.
Roll out the other half and cover the savory cake, then fold the edges underneath, press well and cook for about 15 minutes, turning it with a closed lid.
Bon appétit
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The dough is prepared quickly without yeast and can be filled with whatever you prefer or have in the fridge: ham, salami, speck, zucchini, eggplants, peppers, provola, mozzarella, or tuna, it is good in all ways, without yeast and quick to prepare and cook.
