Plum cake with ham, mushrooms and pistachios

3_10154 CAKE with ham, mushrooms and pistachios to 8 PEOPLE INGREDIENTS 150 g of flour, a sachet of baking powder, 3 eggs, 15 cl of milk, 100 g of grated Parmesan, 40 g of dried mushrooms, 150 g of cured ham, onion, 80 g of pistachios, garlic clove, 3 sprigs of parsley, 5 tablespoons of sunflower seed oil, 2 tablespoons olive oil 10 g butter for the mould, 100 g rucola, 130 g of Parmesan, a few tablespoons of balsamic vinegar and pepper.

Place the dried mushrooms in a small bowl, cover with warm water and set aside to soften for 10 minutes.

Discard the water, place the mushrooms in a saucepan, cover with water and let simmer 10 minutes.

Remove from heat, drain the mushrooms and place on absorbent kitchen paper.

In a bowl sift the flour with the yeast; incorporate the vegetable oil and eggs, one at a time, stir and mix the ingredients very carefully so that no lumps are formed.

Warm milk, boil, and pour it over the prepared dough.

Add the grated Parmesan and stir.

Preheat oven to 180° Peel and cut the onion into thin slices; Peel and mince the garlic.

Heat the olive oil in a frying pan with non-stick coating and fry the onion and the mushrooms properly wrung for 4 minutes, stirring with a wooden spoon.

Cut the ham into strips.

Add to the mushrooms with pistachios and garlic and stir.

Remove the parsley leaves from the sprigs, wash, tamponatele with kitchen paper and finely tagliuzzatele with scissors.

Add mushrooms and ham.

Pepper generously and mix.

Pour the mushroom and prosciutto stuffing in previously prepared compound and mix perfectly the ingredients.

Grease a mould cake and pour the dough.

Bake and cook 45 minutes.

When cooked, remove from oven and let cool before unmould the Salt cake.

Serve.