Tortino di pecorino
Ingredients 6 servings
3 eggs
100 grams of soft pecorino cheese, grated
(no pecorino romano!!!)
100 grams of provolone cheese or soft farm cheese that does not have a strong taste
150 ml whipped cream
salt and pepper
Olive oil and some freshly grated parmesan
Pear, not too ripe
Fruity tasting olive oil
Grater and mixer
Moulds (cupcakes)
Oven and roasting pan
🕐 20🔪 30 ⏱️ 10 ✋🏽 👩🏼🍳👩🏼🍳👩🏼🍳
1. Preheat the oven to 180 degrees.
2. Grease 6 molds with oil and sprinkle with parmesan cheese. Tap that around so all sides are 'dusted' with parmesan cheese.
3. Grate soft pecorino cheese. Cut Provolone into small pieces or grate it as well. Whip the whipped cream until it is lumpy: about as thick as yoghurt.
4. Split the eggs. Keep the whites of 2 eggs. Mix the three egg yolks with pepper (from the mill) and salt.
5. Mix grated pecorino into egg yolk mixture. Mix in the provolone. Then stir in the cream. Grind some pepper over the mixture. Be sparing with salt because there is already a lot of cheese in it.
6. Using clean whisks, beat the 2 egg whites until very stiff. Carefully fold the egg whites through the egg yolk-cheese-whipped cream mixture.
7. Divide the mixture between the greased and dusted ramekins.
8. Place the molds in a roasting pan and pour in some warm (preferably as hot as possible) water.
9. Slide the roasting tin into the oven for a little while and then carefully pour in some more hot water until the molds are about halfway submerged.
10. Tartlets approximately 25-30 minutes baking. Note: in between check the top is not too brown. Otherwise, cover the roasting pan with aluminum foil. You can use a toothpick to prick in the middle of one of the tarts. If the toothpick comes out clean, the tarts are ready.
11. The tarts should now cool for about 10 minutes first. Up to this point, you can make this dish a day early. The tarts can be kept in the refrigerator and will keep for at least 2 days.
12. Serving: Shave about 5-6 slices of the pear per plate. There is no need to peel the pear beforehand, but you can start at the bottom. Remove the duckweed first.
13. Carefully loosen the sides of the tarts with a knife and then place them upside down on a clean, empty plate. While holding the plate and the mould together, shake them briefly. The tartlet should then come loose. With a spatula carefully put the tartlet on the pear bed. Repeat this per tartlet.
14. Draw two stripes of oil over the tarts, then serve warm immediately.
👉🏽 Als je de taartjes eerder hebt gemaakt, zet je ze eerst samen op een schaal die in de magnetron past. Dan verwarm je ze en schep je ze met een kaasschaaf of een andere schep op de geschaafde peer.
👉🏽 In plaats van olie over de taartjes te sprenkelen kan je ook een geurige honing gebruiken.
Nice to know
Sformati (terrines) come in all shapes and sizes in Italy and especially in Tuscany. You can make them with pumpkin and potatoes, with cauliflower, with spinach and with different kinds of vegetables. Make sure you never make too much, because they are usually powerful dishes.
Comments