Wellness & Natural Food

Parmigiano savory cakes

Written by Veronica Lavenia

Parmigiano savory cakes, served freshly baked, are a delicious idea for an appetizer, to serve with fresh, crunchy vegetables. Made with unrefined ingredients and extra virgin olive oil, they are a perfect snack for kids and for those who love to eat in a healthy and tasty way.

You can use other dried fruit to your liking, although I think the combination with toasted hazelnuts is really delicious. 

Parmigiano aged 36 months does not contain lactose, so it is also suitable for those suffering from this intolerance. In order to be authentic Parmigiano, it must come from specific regions of Northern Italy and must age for at least a year.

Parmigiano savory cakes: Ingredients

 
Serves: 6

200 g (7 oz) wholemeal brown rice flour (or whole wheat flour

1 tsp organic baking powder

Pinch of sea salt

80 g (3 oz) Parmigiano Reggiano cheese, grated

White pepper, to taste

10 toasted hazelnuts, chopped

1 organic free range egg

4 tbsp mild extra virgin olive oil

Parmigiano savory cakes: Method

  1. Mix the dry ingredients: flour, baking power, sea salt, Parmigiano cheese, white pepper and hazelnuts.
  2. Beat the egg and add olive oil, continuing to emulsify.
  3. Gradually, add the dry ingredients, stirring quickly.
  4. Place the dough on the appropriate molds and bake at 180°(350°/gas 4) for 10-15 minutes.

Don’t miss:

Barley with tomato sauce and Parmigiano

Pastina with vegetable broth

About the author

Veronica Lavenia

PhD (former University academic). Italian based (food) writer and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML" (The Mediterranean lifestyle), among others. EVOO Communicator.