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Summer mini savoury Pesto cakes
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Summer mini savoury Pesto cakes

Summer mini savoury Pesto cakes

per 4
for  4
Ingredients for 4 people:


  • 250 gr flour

  • 150 gr natural yoghurt

  • 100/120 gr water

  • 2 tablespoons extravirgin olive oil

  • 1 teaspoon salt

  • 1 teaspoon yeast for savoury cakes

  • 150 gr di pesto di Pra’

  • 100 gr burrata cheese

  • yellow and red cherry tomatoes



Put the flour into a bowl, add salt, yeast and mix well. Pour yogurt, extra-virgin oil and start to knead adding water  a little at a time. Divide the dough into small balls, then press them slightly and cook at a medium heat for about 5 minutes each side.
Cut the cakes in half and stuff them with pesto, burrata cheese and some tomatoes. 
Decorate the dish with a basil leaf, serve cool or warm as you like.
(Ricetta by Natalia Cattelani)


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Recipe prepared with

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