Blinis with Parmigiano Reggiano, seirass, rocket salad and confit tomatoes - Russia

Appetizera few minutes24 months


200 g ricotta cheese or soft seirass (local Piedmont cheese)

120 g natural yoghurt

60 g flour

20 g grated Parmigiano Reggiano

15 g butter, melted

7 g instant yeast for pies (not vanilla)

1 egg

1/2 tsp of sugar

pinch of salt

To garnish:

20 cherry tomatoes

bunch of rocket salad

flakes of Parmigiano Reggiano to taste

salt to taste

sugar to taste

extra-virgin olive oil to taste

freshly ground black pepper to taste


Crack the egg and separate the white from the yolk. Mix with yogurt, a pinch of salt and sugar; add the melted butter and Parmigiano Reggiano. Sift the flour with baking powder and add it to the mixture. Let it stand for 40 minutes at room temperature. After resting, whip the egg whites with a pinch of salt and gently add to the mixture. Preheat a thick-bottomed pan and grease it lightly with oil. Sprinkle the batter in spoonfuls, distancing the blinis between one another to keep them from sticking and cook a few at a time. After a while, bubbles will start to form on the surface and the blinis will begin to harden. With a spatula, turn them gently and allow them to brown on the other side. Continue until you use all the batter. Wash and dry the tomatoes, cut them in half and place them, with the cut end facing up, on a baking tray covered with parchment paper. Sprinkle evenly with a pinch of salt, sugar, pepper and finish with a drizzle of olive oil. Bake at 120°C for about 2 hours. The tomatoes will dry out and slightly caramelize. Using two teaspoons, distribute a quenelle of seirass on each blini. Arrange the tomato confit, add a few leaves of rocket salad, washed and dried, and flakes of Parmigiano Reggiano. Complete with freshly ground pepper and serve.

Recipe by Giulia Ballocca

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