Last Romagna product to obtain the DOP in the summer of 2009, squacquerone (also called squacquero or squacquarone or squaqquerone) is a typical cheese from the beginning ancient and much appreciated, obtained with whole cow's milk and with the use of cream. Ever always linked to the rural environment, where for centuries has been consumed during the winter to the best chance to preserve fresh squacquerone is now enjoyed all year round from the most refined palates. Its soft texture and creamy pearly white color, the delicate aroma and taste sweet and slightly tangy dressing make it excellent for the flatbread, but also ideal protagonist of snacks, appetizers, snacks, and dinners of fresh salads.
squacquerone puff pastry on a bed of crispy spinach proposed by Trattoria I Plasters (Cesena)
Ingredients (serves 4):
• 200 gr di Romagna squacquerone
• 160 grams of puff pastry
• 70 grams of fresh spinach
• 40 grams of fund brown
• 1 egg •
sesame and poppy seeds to taste
Preparation: Roll out the dough to a thickness of 20 mm. With a mold in a circle with a diameter of 10 cm couples the pastry, then making her stand in the refrigerator for about 30 minutes.
Beat an egg with a brush and spread the egg on the circle and sprinkle with poppy seeds and sesame seeds. Bake the pastry in a preheated oven at 210 degrees for 6 / 7 minutes. Allow to cool.
Skip spinach, sprouts in a pan, add salt and pepper. Apart from the warm brown background. Halve the pastry obtained, stuff with squacquerone and served on a bed of spinach with a sauce around the plate.
(taken from La Romagna da Bere ed. 2005/06)
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