CHARDS’ PREPARATION

Clean the chard, cut into strips and sauté in a pan with a little oil; salt and pepper.

Pour them into a stainless steel backing tray and cool them quickly in Freddy pre-cooled with the function of blast chilling for about 20 minutes.

PREPARE THE ASPARAGUS

Clean the asparagus by removing the most leathery part of the stem (about 5-6 cm), cut into rounds and sauté in a pan with a little oil, salt and pepper. Put them in Freddy to cool with the chard.

PREPARING PEAS AND BROAD BEANS

Cook in a pan with a drizzle of oil also the peas and broad beans together with the onions thinly cut, salt and pepper and cool all in Freddy together with the other vegetables.

PREPARE THE FILLING

Mix the ricotta cheese with the grated goat cheese in a bowl and then add the boiled spelt and cooked vegetables. Season with salt and pepper if necessary.

COMPOSE THE CAKE

Cover a cake tin of about 20 cm in diameter with baking paper, place the roll of brisé dough on top and fill the cake with the mixture of ricotta cheese and vegetables.

BAKE IN THE OVEN

Cook in the preheated oven at 200ºC for 45 minutes, then continue cooking by covering the cake with aluminum foil for another 15 minutes at 180°C.

You can cool the cake with the function of blast chilling of Freddy, portioning it into slices and then deep-freeze them with the function of delicate freezing, so you can store them in the freezer for up to 6 months.

If necessary, remove the necessary quantity of slices from the freezer and regenerate them in the preheated oven to 180ºC for 10-15 minutes.