Appetizer cupcake
Tortina antipasto
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Ingredients:
- 1 carrot
- 1/2 courgette
- 1 tablespoon canned or already boiled peas
- salt
- evo oil
For the brisée:
- 70g flour
- 1 tablespoon potato starch
- 1 tablespoon evo oil
- salt
- water
For the bechamel:
- 1 tablespoon flour
- 1 tablespoon olive oil
- 1 glass of unse sweetened soy milk
- salt
- 1 tablespoon of food yeast
- curry
Knead the ingredients for the brisée dough, add water until you get a soft but compact loaf, leave to rest in the fridge.
Make the bechamel by stirring the ingredients on the heat and turning off as soon as it begins to boil. If you form a few lumps just a smoothie with the minipimer. Allow to cool.
Peel and dice small carrots and zucchini, put them on the heat with a little water, salt and oil. Cook for 10 minutes, add the peas, turn off after 2 minutes.
Turn on the oven at 180 degrees C.
Resume the loaf and pull it giving the shape a little greater than the plumcake mold. Spread it in the oiled mould while also covering part of the walls. Riddle with a fork. Add the vegetables, cover with the bechamel, possibly decorate with advanced vegetables.
Bake for 20 minutes or until coloured.
Enjoy your meal!
Thanks to Marina Zendri
