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Mousse di formaggio con pan nociato al miele, cheesecake
For the Mousse: 150 gr grated pecorino cheese, 25 gr celery, fresh cilantro, 1/2 clove garlic, White wine vinegar, 2 Tbsp extra virgin olive oil
For the pan nociato al miele: 100 gr flour 15 gr beer yeast, 50 ml lukewarm water, 75 gr flour, 75 gr walnut pieces, 25 gr barley flour, 20 gr honey, pinch salt, water
The Mousse:
In a food processor or hand-held mixer (originally a mortar and pestle was used), blend all of the ingredients, except the vinegar, until of a smooth consistency. Mix in vinegar to taste. This quick and simple recipe can be used as a spread over rustic toasted bread or to season pasta dishes.
The pan nociato al miele:
Dissolve yeast in lukewarm water and let stand in a warm, humid spot until doubled in volume. Meanwhile, combine the remaining ingredients. Once yeast mixture has doubled in size, add it to the nut-flour mixture and knead till smooth. Shape the bread into a loaf and place into greased loaf pan; let rise till doubled. Bake in a preheated oven at 200° C for 35-40 minutes. Let stand before slicing and serving with the Mousse di formaggio.
Follow these links for the other courses: Piccione in salmì, Dolce alla ricotta.
This recipe forms part of a Saint Valentine's Day' meal kindly provided by the The Cordon Bleu School of Culinary Arts in Perugia
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