Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup milk
- 1/4 cup olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 4 slices prosciutto
- 2 cups arugula
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, beat the eggs with an electric mixer until light and frothy.
4. Add the milk, olive oil, and rosemary to the egg mixture and beat until well combined.
5. Gradually add the flour mixture to the egg mixture, beating until smooth.
6. Pour the batter into a greased 9x13 inch baking dish.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the mattonella cool for 5 minutes before slicing into 4 equal portions.
9. Top each portion with a slice of prosciutto and a handful of arugula.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
350°F
Serving size:
4 servings
Nutritional information:
Calories: 365
Fat: 22g
Carbohydrates: 25g
Protein: 16g
Sodium: 664mg
Sugar: 2g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Dried rosemary can be substituted for fresh rosemary.
- Spinach can be substituted for arugula.
Variations:
- Add sliced cherry tomatoes on top of the arugula for a pop of color and flavor.
- Substitute cooked bacon for the prosciutto.
- Add shredded Parmesan cheese on top of the arugula for a cheesy twist.
Tips and tricks:
- Be sure to beat the eggs until light and frothy to ensure a light and fluffy mattonella.
- Use a sharp knife to slice the mattonella into portions.
- Serve immediately after topping with prosciutto and arugula to prevent the arugula from wilting.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave for 30-60 seconds, or until heated through.
Presentation ideas:
Serve on a platter with additional arugula and cherry tomatoes for a colorful presentation.
Garnishes:
Fresh rosemary sprigs can be used as a garnish.
Pairings:
Pair with a light white wine, such as Pinot Grigio.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the mattonella is too dense, try beating the eggs longer next time to incorporate more air into the batter.
- If the mattonella is too dry, try reducing the baking time by a few minutes.
Food safety advice:
Be sure to cook the mattonella to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Mattonella is a traditional Italian dish that is typically made with sponge cake and filled with cream or chocolate.
Flavor profiles:
Savory, herby, salty, and slightly bitter.
Serving suggestions:
Serve as a light lunch or dinner.
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Region: Italian