- First courses
- 60 min
Cheesecake with chard and Robiola
100 g Nonno Nanni Robiola
180 g chard
70 g Parmesan cheese
120 g cereal crackers
150 g Nonno Nanni Favola di Latte
1/2 clove of garlic
extra virgin olive oil
50 g butter
pepper to taste
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Chop the crackers with 30 grams of Parmesan cheese, melt the butter and incorporate into the mixture. Arrange the mixture in a baking dish with ring and press well on the bottom, then put the baking dish in the fridge for 30 minutes.
Meanwhile, put a little olive oil and the garlic in a non-stick frying pan and allow to lightly brown; add the chard leaves (washed and cut) and stir fry, then lower the heat and cook over low heat for 5 minutes. Allow to cool.
Mash the Nonno Nanni Robiola and Favola di Latte in a bowl with a fork, then add the egg, the rest of the Parmesan cheese, salt and pepper. Pour half of the compound thus obtained in the baking pan that you had put in the fridge and spread the cooled chard on top; finally cover with the rest of the compound.
Bake at 160 °C for about 20-25 minutes until the surface is light brown. The cheesecake can be served either cold or warm ... and enjoy your meal!
Recipe devised by food blogger
My name is Rosa Forino and I was born in the province of Salerno in 1972. It is my job to share my personal experience as a creative person through simple posts that convey my passion for crafts and create community.