Chiara’s cheese cake

Ciao,

today I have for you the recipe for the cheese cake. This recipe was given to me by Chiara, a friend of mine from Umbria. Chiara explained me that in Umbria this cake is eaten for breakfast on Easter morning and is accompanied by cold cuts. If you like, try it as a breakfast but I recommend it as an appetizer. I like it lukewarm but it is also very good cold. Enjoy your cooking!

Ingredients:

• • 500 gr of flower tipe 0
  • 3 eggs
  • 100 gr of Parmigiano Reggiano
  • 100 gr of Pecorino or another savory hard cheese
  • 250 gr of semi hard cheese (like taleggio)
  • 200 ml of fresh milk
  • 200 ml of extra virgin olive oil
  • 25 gr of brewer’s yeast
  • a pinch of salt

Preparation

In a bowl, dissolve the brewer’s yeast with the warm milk. Place the flour on the work surface, add the grated Parmesan and pecorino, the eggs, the salt, the milk with the yeast and mix well. Finally, add the oil a little at a time until you get a soft dough.

Put the dough in a big bowl, cover it and let it rise for at least two hours.

Meanwhile, cut the semi hard cheese into cubes. Once the dough has risen, add the diced cheese to it, keeping a handful aside. Transfer the dough to a mold for cakes lined with parchment paper (I recommend you wet it so that it adheres perfectly to the mold). Spread the dough well but gently, so that it spreads over the entire mold. Cover and let it rest for at least another hour (it must double).

Before putting the cake in the oven, decorate with the handful of semi hard cheese cubes you left aside.
Preheat the oven to 180 ° and cook for about 45 minutes.

Wine paring

I recommend to taste this cheese cake with a Malvasia and I would open the one of Vie d’Alt or a  “Cirò Rosato”  like that of Baroni Capoano

Buon Appetito and let me know how if you linked it … Happy Easter everyone!