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Multi-colored Ratatouille recipe with cheese – Italian Cuisine

  • 500 g Vitelotte purple potatoes
  • 500 g Marabel yellow potatoes
  • 500 g sweet potatoes
  • 250 g melted cheese
  • 50 g walnut kernels
  • extra virgin olive oil
  • thyme
  • salt

For the recipe of the multicolored ratatouille with cheese, peel the potatoes and cut them into thin slices (2 mm thick); the ideal would be to use a mandolin, so that they are all homogeneous. Cut out the yellow and the sweets with a 4 cm diameter pastry cutter (the viola is already the right size). Blanch the potatoes by immersing them separately in boiling water for 2 minutes, leaving the purples for last; drain and dry them. Cut the cheese into very thin slices and shape with the pastry cutter, so as to obtain discs as big as the potato slices. Arrange the potatoes by alternating the colors and slices of cheese and forming concentric rings, until a round mold of 20-25 cm in diameter is filled. Season with salt and a drizzle of oil and bake at 150 ° C for 45 minutes. Remove from the oven and complete with leaves of thyme and chopped walnut kernels.

Easter cake recipe with cheese – Italian Cuisine

  • 250 g leavened bread dough
  • 150 g white flour 00
  • 100 g extra virgin olive oil
  • 100 g young pecorino cheese
  • 100 g grated parmesan
  • 3 eggs
  • 2 egg yolks
  • butter
  • salt

For the recipe of Easter cake with cheese, break the eggs and egg yolks into a bowl and add the diced pecorino, the parmesan and a pinch of salt. Stir thoroughly by incorporating the oil. Let the mixture rest for about 1 hour. Mix the bread dough with the flour on a pastry board. Form a central cavity in which to pour the cheese and egg mixture a little at a time.

Using a wooden spoon, mix everything until the dough is soft and homogeneous, making sure that the cheese and egg mixture is perfectly absorbed. Place the dough in a bowl and let it rise at room temperature, covered with a cloth, for at least 2 hours. Butter a cake tin with a high edge (ø 20 cm, h 10 cm) and arrange the pasta. Bake at 180 ° C for 35 '.

Pizza or Easter cheese cake – Italian Cuisine


Soft and very tasty, the pizza or cheese cake of Salt and pepper is a variant of the typical recipe of the Marche and Umbria, where it is called "crescia"and is usually prepared in the period of Easter. It is a high and soft savory cake like a panettone of which it is a distant relative, as is also the Roman variant which, instead, is one pizza sweet cinnamon scent. There pizza or cheese cake it is typically consumed for breakfast along with cold cuts and boiled eggs and chocolate eggs but, you can serve it both hot and cold as an appetizer accompanied by the meats you prefer.

There pizza or salt and pepper cheese cake it is prepared with a mixture of mature cheeses such as pecorino and parmesan and the addition of fresh pecorino cut into cubes. It is cooked in a tall mold that gives it its characteristic shape. The preparation is not very simple, it requires long rising times, and for a perfect result it is important that it is prepared at least 48-72 hours before to allow all the ingredients to blend well. The result? Extraordinarily delicious!

Discover now how to prepare the pizza or cheese cake, let yourself be guided by the simple passages of this one Salt & Pepper recipe and have fun preparing with us a characteristic Italian dish that will captivate your guests from the first taste!

Step by Step

    • 2
      the preparation
    • 2) Grater the parmesan and the aged pecorino. Reduce the fresh pecorino diced.

    • 3
      the preparation
    • 3) Mix the flour remained with i cheeses grated and place them in a fountain on a pastry board.

    • 4
      the preparation
    • 4) Put in the middle the eggs, an outlet of salt, a minced of pepper, 2 tablespoons of oil and it lard. Start working, gradually incorporating all the ingredients, and adding, a little at a time, lukewarm water sufficient to obtain a soft dough (about half a glass).

    • 5
      the preparation
    • 5) Join the leavened dough and continues to work thedough with hands for about 15 minutes, until the dough comes off the hands. Add the diced pecorino and distribute it well.

    • 6
      the preparation
    • 6) Put the dough in a floured bowl, cover it with a cloth and put it in bump up in a warm place for about 2 hours.

    • 7
      the preparation
    • 7) Resume the dough, knead it lightly and place it in one 20 cm mold with high edges (if possible flared, otherwise cylindrical) anointed with lard. The dough should not exceed half the height of the mold. Leave him bump up again, covered, until it has almost doubled in volume.