If you like a cake, prepare for a talli sausage that is wonderful. I already say I didn’t call myself because I didn’t use the mass of the original recipe that is the most suitable to call a cake, but I used my pasta “1001 Utility“That the recipe I have already given in this post in which I teach all the details and suggestions to not make mistakes.
So enough of the flat chat and go to work!
The Tuscan sausage tart
Filling:
We have to start with the filling so that it will cool it and when we use it, it is already at room temperature, so it starts with it in advance so that everything works.
I used the filling of 4 Tuscan sausages that remove only the membrane. So be careful that at this stage you can remove those fat clots that are found in the middle of the sausage to be lighter. But Capriccio because this detail makes the difference!
I discussed with 1/2 onion, 4 tablespoons of chopped bacon, 1/4 of yellow pepper, 6 chopped green olives and 1 can of naked tomatoes. When everything is ready for the reserve. I left to cool completely to fill the cakes, which happened about two hours.
The whim with the pasta
I then left for the pasta and I followed the steps I have already explained in the post up there, but if you have questions, I made a video detailed every step you can see below.
To terminate I brushed with a mixture of 1 beaten egg, a pinch of salt and 1 tablespoon of water and brought to the oven preheated to 200º up to golden brown.
I used a cake of cake and there was no need to fatten, this recipe is so good that it produced 20 cake. So now it’s with you, if you have any questions to leave the comments that I promise to help at that moment.
But if you make this Tuscan sausage tart and publish on social networks, do not forget to score @Panemrapia that I will be very happy to see as it was! I hope you liked it, uses and abuse of this pasta because it is wonderful!
