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Pecorino cheese and black pepper muffins

Muffins cacio e pepe

Introduction

How to revolutionize roman tradition?! Take roman pecorino cheese and black pepper and put it.... in a muffin!

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Ratings: 1
Visits: 1719
Date:
23 June 2011

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Directions

Preheat oven to 356° F (180° C). Take two bowls, a smaller one and a larger one. In the small one mix together liquid ingredients (milk, butter and eggs); in that bigger one mix the dry ingredients (flour, pecorino, baking powder, salt and pepper). Now pour the liquid ingredients into dry ones and stir vigorously and briefly (the muffins mixture should be lumpy rather than smooth). Once you have your mixture, put paper (or silicon) cups into the muffin pan and fill them to 2/3 (I always fill them a little bit more.. In Piedmont we call this measure "cicinin", that is just a little little bit more, so that muffins come a bit more chubby), then bake in preheated oven for 12 to 15 minutes, or until muffins are golden brown and pass the "toothpick test".
Serves
6
Time required
30 mins
Difficulty level
Easy
Cost of ingredients
5 EUR
Country of origin
Italy
Ingredients
  • FOR 12 MUFFINS
  • Dry ingredients
  • 250 g all purpose flour
  • 140 g grated Pecorino Romano
  • 15 g baking powder
  • a pinch of salt (optional, 'cause Pecorino Romano is very salty)
  • black pepper
  • Liquid ingredients
  • 250 g milk
  • 60 g melted unsalted butter, slightly cooled (you can use 50 g of extra-virgin olive oil, instead)
  • 2 eggs

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Appetizers

Comments (1)

23 June 2011
Grazie. Mi hai dato un'idea. Farò la pizza (focaccia) cacio e pepe. Ovviamente il cacio e il pepe nell'impasto. Poi solo dell'olio a condire la parte superiore.

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Pecorino cheese and black pepper muffins

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