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

Giulia Ballocca - Ab ovo usque ad blog

  • Difficoltà


  • Stagionatura

    24 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.


Blinis are soft and spongy muffins typical of Russian cuisine prepared with a yeasty dough and cooked quickly in a pan. It seems that the circular shape and the golden colour are reminiscent of the sun symbolically reborn at the end of winter, and for this reason they are usually served during Orthodox Easter as a propitiatory food to celebrate the arrival of spring. The most classic way to eat them is with sour cream (smetana) and smoked fish and caviar, but they are a great base to indulge in with various fillings, both sweet and savoury. I decided to give an Italian interpretation to these delicious snacks: I enriched the mixture with Parmesan cheese and garnished in a simple, fresh way with the flavours and colours of summer in mind. To pay tribute to Piedmont I then used the seirass, a local cheese made from sheep and cow serum, with a sweet and velvety flavour. Its special feature is the very creamy texture, given by the addition of cream at the end of the preparation process.
Giulia Ballocca
Ab ovo usque ad blog