These gluten-free small cakes are a perfect appetizer. The flavor of Pecorino matches perfectly with the delicate crispness of pistachio and fresh oregano.
Bishop’s Leap 2021 by Saint Clair is our suggested pairing: Intense aromas are highlighted on the nose, with a range of complex and fine quality aromas. Hints of fresh white flowers are accompanied by an effluvium of fruity scents: ripe peach, passion fruit, notes of papaya and a slight hint of citrus. It is completed with notes of freshly mown grass. For the full review click here.
© Piero Pardini – The Wolf Post – TUSCANY – ITALY
Ingredients for 10-12 serves
1 large egg
75 ml (3 fl oz) extra virgin olive oil
100 ml (3½ fl oz) organic milk
100 g (3½ oz) Pecorino cheese
Pinch of sea salt
300 g (11 oz) brown rice flour, sifted
15 g (½ oz) organic baking powder
Fresh oregano, to taste Pistachio, to garnish
Method:
- Preheat the oven to 180°C (350°F/gas 4);
- Beat the egg with the oil and milk. Add the Pecorino, salt, sifted flour, baking powder and fresh oregano and mix the ingredients together;
- Pour the batter into muffin molds, sprinkle the surface with pistachios;
- Bake for 15 minutes.
