Every evening after dinner i sat on my desk to plan accurately what i have to eat the next day; i love to keep control on the food and calories of my daily food intake. i’m on diet from june 2011 i’ve lost about 22 kilograms and only 3 to go,i am very careful about food , type , nutritional contents, place of origin … yes i know i’m a little bit paranoic 😉
It’s been long time since i’ve made pate brisee, yesterday i thought it will be nice create a light version of pate brisee only changing two ingredients … from white flour to whole weat flour and from butter to margarine
i love the smell of whole weat flour and the feeling of roughness when i knead it, so the recipe it’s pretty done, you have to knead the usual pate brisee only with this changing.
for the pate brisee
100 gr whole weat flour
32 gr of cold water
40 gr of margarine
in a mixer blend together the flour and margarine until you have a crumble dough, set a well and pour the cold water, then knead rapdly, when the dough is ready it will be elastic and soft put in the fridge for 30 minute.
after this time flat the dough with a rolling pin in a circle of 26 cm or tiny circle of 10 cm according to your baking pan and bake for 15 minutes at 180 °C
for the filling:
3 tiny sweet pepper
1 clove of garlic
a pinch of salt
80 gr di caprino cheese
oil & salt
chop all the veggies in tiny pices, then put in a pan a tablespoon of olive oil and a clove of garlic and let it hiss for a few seconds, then add the veggies and a pinch of salt and stir fro 2 minutes, at this poit add a cup of water and cook until the veggies becames soft and you can squish them with a fork.
in a bowl crak an egg and put in the caprino cheese and a pinch of salt then wish with the electric mixer until smooth.
bake for 15-20 minutes at 180 °C and ejoy with a lettuce salad