- 40 min
Madeleine with Robiola cream cheese, walnuts and pancetta
160 grams of flour
1 sachet of yeast for savoury pastries
150 grams of milk
100 grams of Nonno Nanni Robiola cream cheese
100 grams of pancetta
50 grams of walnuts
a pinch of salt
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Fry the pancetta in a pan, without adding extra oil. In a bowl, mix the egg with salt and pepper, add the milk and the Robiola and mix well together. Add the flour and sieved yeast, mix again and finally add the pancetta and coarsely crushed walnuts. Pour the mixture into the Madeleine moulds and bake in a preheated oven at 200 degrees for 15-20 minutes. Allow to cool and serve.
Recipe devised by food blogger
Diario della Mia Cucina
My name is Debora, I’m a wife and mother, I love cooking and this is my blog, Diario della Mia Cucina!