A kind of a night, cooking and relaxing.
To clear out the fridge a bit, also, and fancying an easy salty cake.
Different kinds of soft cheese (then you can use the one you prefer), zucchini and carrots.
Very good and fridge-clearing.
Ingredients:
1 shortcrust pastry rolled sheet
3 long zucchini
3 carrots
200g mixed fresh cheese (stracchino, robiola and crescenza)
20g Parmigiano Reggiano
3 eggs
For the white sauce:
80g butter
80g flour
400ml whole milk
Nutmeg
Wash the zucchini and peel the carrots.
With the help of a mandoline slicer, cut them into very thin slices long way (vertically).
Prepare the white sauce melting the butter over a low fire (to avoid burning it), adding the flour and mixing with a whisk.
Pour the milk in one go and continue blending.
Incorporate the mixed fresh cheese and the nutmeg freshly grated until thick as you like, being careful not to form lumps. Take it off the heat and, when cooled to tepid, add the eggs and grated Parmigiano Reggiano.
Unroll the shortcrust pastry sheet on a round springform mold (24cm) and prick it all over with a fork.
Stuff it with the mix of white sauce, cheese and eggs (a bit lower than the edge) and flatten it with a paddle. If the white sauce is a lot, you can keep it aside for another dish.
Finally decorate the cake with the vegetables stripes, forming a sunburst pattern with them and creating a sort of “flower”.
Bake the cake in a preheated oven at 180c for 40-50 minutes.
