Pecorino and Truffle Cake

As promised we are starting to post the recipes of the “Pecorino che Passione” cooking class held by Angela Olmi chef at Osteria da Gagliano in collaboration with Stella Severini of Misenplace.

This cake is an excellent starter, it is very easy to prepare and you can change the topping, using chopped walnuts and pears, small cubes of Salame or Tuscan Ham or even figs. You can prepare the cake in advance and pre-heat just before serving.

Pecorino and truffle Cake (8 servings)

  • 500 ml of fresh cream
  • 200 gr of cottage cheese (ricotta di pecora)
  • 4 eggs
  • 100 gr grated seasoned pecorino cheese
  • pinch of salt
  • pinch of black pepper
  • Black truffle

In a large bowl mix all the ingredients (less the black truffle) with an electric mixer. Put some water in a large tray place the ramekins within it. Fill them with the mixture and cook in a preheated oven at 170° for 30/40 minutes (each oven is different and cook until golden brown – as per the picture.) Take the tray out, let the cakes cool then grate some black truffle on top of it.

Serve them and Buon Appetito!

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