There parmesan pie it's a very simple rustic to make but versatile and tasty. You can eat it as it is, replacing it with bread to accompany a main course with a side dish or perhaps an appetizer based on meats and cheeses, for example on the occasion of holidays and festivities. You can customize it by adding spices and flavors to it: thyme and marjoram, sage and garlic powder, curry and cumin … Or, you can use it as a basic recipe from which to start more elaborate recipes, even using it as a recycling idea, adding to its internal leftovers of meats and cheeses or already cooked vegetables, for example. In short, I really appreciated it: in its simplicity it seems to me a delicious and yet multifaceted cottage, but if you try this parmesan cake with rosemary let me know what you think;)
Beat the eggs together with milk and oil, add salt, pepper, sifted flour and yeast, Parmesan and rosemary and mix well.
Pour into a 20 cm round mold (or into a donut mold, as I did) greased with oil and floured, then cook for about 25 minutes (a little more if the mold is not a donut mold) in a preheated ventilated oven. at 180 ° C.
The parmesan cake is ready, let it cool before turning it out of the mold and serving it.
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