Cake of pea pods and mortadella

Bring to a boil 4 liter of water in a pot, and add salt.

Remove the tips, remove pods with your hands lateral filaments, pulling them down.

Wash the pods with plenty of cold water, drain.

Place in the pot with the boiling water, return to a boil, stir and cook 8 minutes over high heat without the lid.

Drain in colander and allargateli on a kitchen towel.

Tamponateli with kitchen paper.

Beat them in a food processor until mixture is smooth but not too crushed.

Pour the puree in a bowl.

Heat the oven to 180°

Grease a rectangular baking pan and sprinkle with the bread crumbs.

Scrollatela to remove excess.

Cut the mortadella in cubes of 6-7 mm.

Break the eggs, separate the egg yolks from the whites.

Pour the first into the bowl with the smoothie and the egg whites in another bowl.

Whip the egg whites until foamy firmly with a pinch of salt.

Together with whipped ricotta, 100 g of Parmesan, salt, pepper and nutmeg.

Mix the ingredients, add the cubes of mortadella and incorporated the egg whites a little at a time with slow vertical movements of a fork.

Pour the mixture into the baking dish, levelling it well with the back of a spoon.

Sprinkle with the remaining Parmesan.

Bake the bread pan and Bake 45 minutes check doneness, inserting a toothpick in the cake, which should come out dry.

If you need to cook a few more minutes.

Let cool, remove sides and serve the cake warm or at room temperature.