Crustless Savory Pască | With Fresh Cow's Cheese and Dill
(0)
60 min
Under an hour
Sezamo
O tartă tradițională fără aluat, incredibil de fină și aromată, preparată din brânză de vaci cremoasă, telemea rumenită și verdețuri proaspete. Perfectă pentru un brunch de weekend sățios și reconfortant.
Preparation method
Preparing the ingredients and baking dish
Preheat the oven to 180°C (medium heat). Grease a round heatproof or ceramic dish (22-24 cm diameter) with the 20 g of 82% fat butter and lightly dust with a little semolina for easy release.
Wash the bunch of fresh dill and bunch of spring onions, then dry them with a clean towel and finely chop them. Coarsely grate the 150 g of cow's milk telemea cheese.
Preparing the creamy mixture
Separate the 4 fresh eggs into two bowls: yolks in a large bowl, and whites in a separate clean bowl. Beat the egg whites until stiff peaks form with a small pinch of sea salt.
Chef's tip
For an even lighter texture, make sure the fresh cow's cheese is thoroughly drained of whey before mixing. Pască can be stored in the refrigerator for up to 3 days and is delicious gently reheated.
35 min
Under an hour
