Sunday, September 20, 2009

Savory yogurt crustless pie


This is a last minute response to Faith's "Secret ingredient" challenge posted on her blog, Thought 4 Food. Her ingredient of choice was yogurt and after thinking about it for a few days, I remembered a recipe my mom used to make back in Italy, a savory yogurt and cheese "pie" she served cut into squares as an appetizer. It's a simple recipe where the flavor of the yogurt shines together with the sharpness and saltiness of good cheeses -Emmethal and pecorino romano. It goes well with cold cuts such as pancetta and prosciutto or with jams like jalapeno or red pepper jellies. And the best thing about it is that is good both hot, warm or cold.

SAVORY YOGURT PIE:
8 ouces plain yogurt
4 ounces all-purpose flour
1 cup grated pecorino romano
1 cup grated Swiss cheese
1/2 teaspoon active dry yeast
Salt and pepper
2 eggs
1/4 cup meted butter
Cooking spray
Breadcrumbs

Preheat oven to 375F.

Lightly cover an 8-inch spring form pan with cooking spray. Toss a few tablespoons of breadcrumbs in it, to cover evenly.

In a medium bowl mix yogurt, flour, grated cheeses, yeast, butter, eggs, salt and pepper, stirring well to mix.

Pour mixture into prepared pan. Sprinkle top with bread crumbs.

Back in preheated oven for about 30 minutes or until golden brown. Let stand 5 minutes before slicing. Serve hot, warm or cold.

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