Tortino di verdure – Vegetables cake

Tortino di verdure – Vegetables cake

13 days lockdown.

Sometime I wake up in the middle of the night asking me if everything it’s real or if I’m living in a nigthmare.

It’s hard to follow a day routine, I promised myself to spend this time in advantageous way reading and studying,  but it’s hard to find concentration. I need to “do” things. So I’m cleaning everything can be cleaned in my home, I’m organizing and decluttering cabinet and drawers, but cooking is the thing that helps me more.

Baking, making fresh pasta or my sourdough bread is the best way I have to fly away  for few hours from these surreal days.

I get grocery shopping every 8 or 10 days, so that’s mean that we need to be well organized because we are a family of four.

It’s not easy to get some ingredients, especially flours and yeast.

If we want to find something good in this horrible time – and we need to do it – is that we are starting to give more value to the small things, we are trying to not waste, we are discovering again the small food shops.

This “tortino” is the result of some  vegetables leftovers and it was delicious. This version in pretty healthy, but you can substitute the milk with some bechamelle sauce for a richer and creamier taste .

Tortino di verdure – Vegetables cake

some broccoli florets

2 carrots

2 spring onions

2 small zucchini

2 garlic cloves

2 celery stalks

1 cup frozen peas

fresh/dryed herbs (whatever you have and you like)

5 eggs

1 glass full fat milk

2 tablespoons grated parmesan cheese

1 mozzarella, diced

Extra virgin olive oil, salt and pepper

Bring to the boil a pot plenty of water. Add some salt. Boil the broccoli for 5 minutes. Drain them and set aside.

Cut carrots, spring onion, zucchini, garlic cloves and celery stalk in small dice. In a large pan heat 3 tablespoons of extra virgin olive oil, add all the diced vegetables, frozen peas and broccoli. Season with salt, pepper and herbs. Sauteè for about 8 minutes, stirring occasionally. Set aside and let the cool.

Pre-heat the oven to 150°

Line a round baking tin  – about 24 cm – with parchment paper.

In a large bowl whisk the eggs, add a pinch of salt and pepper, the milk, the parmesan cheese and the diced mozzarella.

Add all the vegetables. Put the mixture in the prepared baking tin.

Bake with bath-water method: find a roasting pan or a baking dish that can hold your filled baking tin. Fill the larger pan with hot water. The water should come about halfway up the sides of your baking tin.

Bake for about 30/35 minutes. Check with your fingers, the middle of the cake must be nice firmly at the end of the cooking.

More vegetarian supper idea here Super Easy stuffed mushrooms