- 15 min
Blinis con Nonno Nanni Robiola and Preserved Tomatoes
1 package Nonno Nanni Robiola
40 g flour
50 ml milk
50 ml cream
4 g instant yeast for savoury dishes
a pinch of salt
about 20 preserved cherry tomatoes
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Separate the eggs. Beat the yolks in a bowl, add the milk and cream and mix well. Then add the flour and yeast and continue to mix. Let the mixture rest for an hour at room temperature. Beat the egg whites with a pinch of salt to form stiff peaks and add them to the mixture, stirring very gently. Heat a little butter in a small non-stick frying pan. When it is nice and hot, pour in a ladle of the mixture, which will expand to form a pancake about 7 cm in diameter. When you see bubbles forming on the surface, flip it and cook the other side until golden as well. Keep doing this until you have used up all the mixture. Spoon the robiola into a bowl and stir it until creamy.
Spread the cheese on the blinis, garnish each one with the tomatoes, previously sautéed until caramelised, and serve immediately.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola