BRISA CAKE WITH ZUCCHINI AND SHALLOTS
Ingredients for the dough: 200g flour 00
100ml extra virgin olive oil or margarine
70 ml of very cold water
a pinch of salt Ingredients for
Filling:
4 zucchini 1 large shallot
chili oil salt
Wednesday, February 16, 2011
Cadillac Cts Snowflake Button
panegrattato 
chopped almonds Preparation:
Shortcrust pastry Refrigerate a nice large glass bowl, the water 70ml el ' oil. The secret to the success of pasta brisa is that water must be cold. Take the bowl and pour in the flour, oil and some salt. Begin to mix and pour a little ice water at a time, the process must be fast enough, not to handle the dough too warm otherwise. Wrap in plastic wrap and let rest in refrigerator at least 40 minutes.
FILLING While the dough rests in the fridge we cleanse and clean the zucchini and put them in a pan with a little olive oil and shallots, salt and pepper and let cook until al dente. After 40 minutes turn on the oven to 180 °
OR USE THE PASTA BRISA bought 
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