Savory Parmigiano Reggiano muffins with olives and cherry tomatoes
Although we often imagine them as sweet, muffins can transform into irresistible savory delights. Their nice name was first pronounced in 1700 in England, but their origin is disputed among different European countries. It is said to have originated to feed the servants with the leftovers of the day before and what was recovered after baking desserts intended for the nobility. However, muffins didn't remain a secret for long: they soon came out of the kitchens and earned a place at the center of the richest tables set for teatime. Much loved in the United States as well, they have traveled, crossed every border, and learned all the languages of the world. Today they adorn themselves in a myriad of colors and flavors, some more classic, others more refined and surprising.
Our savory muffin is all Emilian, thanks to the unmistakable flavor of Parmigiano Reggiano, the King of cheeses which, together with olives and cherry tomatoes, is ready to envelop us with its intense yet fresh character suitable for all seasons. Each different aging gives this recipe a different nuance, from the delicate notes of a 24-month cheese to the more pronounced flavors of a 36 or 48-month one. Whatever your ideal taste, all that remains for us is to wish you buon appetito!
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 10-12 muffins
Ingredients
200 g of white flour type "00"
120 g of Parmigiano Reggiano DOP 24 months Emilia Food Love
180 g whole milk
2 eggs
10 g of instant yeast for savory cakes
Cherry tomatoes
Black olives
Fresh thyme
70 ml extra-virgin olive oil
Salt and pepper
Method
-
In a large bowl, sift the flour with the yeast. Add the grated Parmigiano Reggiano and a pinch of salt and pepper.
- In another bowl, combine the eggs, milk, and extra virgin olive oil, whisking until well blended. Pour the liquid mixture into the bowl with the flour and stir until smooth and homogeneous.
- Add the chopped cherry tomatoes and olives to the dough. Place the muffin liners in the muffin mold, distribute the dough inside, and add a few thyme leaves on the surface.
- Bake in a preheated static oven at 180 °C (356 °F) for about 20 minutes.
Tip
For a stronger flavor, you can replace the 24-month Parmigiano Reggiano DOP with our longer-aged varieties, for example 36 or 48 months.
Pistachio CHEESECAKE
As surprising as its origins, cheesecake was born in Ancient Greece as a dessert to be served during the Olympic Games, and from there it set out to conquer the entire world. A symbol of the Esperanto movement and today a delight suitable for every season of the year thanks to its infinite versions, cheesecake is a dessert loved by both adults and children.
Our Pistachio Cheesecake is simple to prepare and garnish, even simpler to enjoy and prepare another time, perhaps with a small variation: our Salted Caramel Spread will give you an even more enveloping and unique flavor.
SMALL TAGLIATELLE TIMBALES
Some dishes are named after the tool needed to make them: this is the case of the protagonist of our new recipe which owes its creation and identity to the tambourine-shaped mold originally used to prepare it. Today we choose other methods of preparation, but we continue (and will always continue) to call it "timbale".
Pasta, rice, meat, fish, sweet or savory: every country, every family, every cooking enthusiast has its own version. Our idea is a simple, but with a great visual impact. The colorful and fresh Small Tagliatelle Timbales conquer the palate and catch the eye.
Cheese MEATBALLS
From ancient Persia to the Middle East, from Spain to our cuisine: the journey of meatballs has been a long one, crossing countries and centuries. Simple and fun, they are round like cherries, and just like cherries, one leads to another.
Our recipe for Cheese Meatballs with mild Provolone and aged Pecorino will conquer the whole family and will become your ace in the hole for an amazing aperitivo.