[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

My version of "salt cake"

Hi again!  I just returned from a three-week trip in northern Italy (a
fabulous place, let me tell you), and I stayed with a family during two of
those three weeks.  This was served twice; once for lunch (a BIG meal for
Italians!) and then once as a second course of dinner.  I really liked it,
but it was made with a flaky pastry which I shudder to think of the fat/oil
in that, plus they used a vegetable that I am unfamiliar with.  So I came
home and made my own version of this veggie-filled pastry, called "salt
cake".  (Don't know where it gets its name.) 
I just made it for my family with dinner last night and they really liked
it!  (I added low-fat chicken breast pieces inside to the half that my
family ate, because they are not vegetarian.  Good idea for those family
members you may have who are the same way.)  

I made up my own dough to wrap this in, which some of you may find very
bland.  I enjoy it though!  :)  I used 2 cups flour, 1/4 lite salt, 1/2
tsp. sugar sweetner, 1/4 tsp. baking soda, and 1/2-3/4 tsp. baking powder
mixed with just enough water to make it into a dough.  Then I rolled it out
into a flat square and filled the middle; then I wrapped up the ends and

Salt Cake


--Bread dough, flour dough (what I used), "flake-y  pastry" (what my
Italian family said they used), or   some type of dough to wrap the veggies in
--1 can french-style green beans
--1/4 cup egg beaters
--3 slices FF Mozzerella cheese (Kraft makes the singles)
--1 can mushroom pieces
--1 egg white

--1/2 cup chopped tomato
--1/2 chopped onion
--1/2 chopped pepper


Make dough; roll out into a large, thin square.  Spread green beans in the
middle.  Drizzle the 1/4 cup egg beaters throughout the green beans.  Break
cheese slices into little pieces; place around on top of the beans and egg.
 Place mushroom pieces on top of that; add any other ingredients you'd
like.  Pull sides of dough up to cover your veggie-filling, tucking/folding
edges to enclose it.  Beat egg white; brush top of pastry with it.  (Makes
it nice and golden brown after baking.)  Bake at 350 degrees for a
half-hour.  (Check 20-25 mins. though, just to make sure it doesn't get too
brown.)  Sprinkle with FF parmesean cheese, parsley, and/or garlic.  Enjoy!