100 g of cheese of your choice, grated with a coarse grater (I used scamorza, but Toma, Emmental, etc. are fine)
100 ml of extra virgin olive oil
4 eggs
20 g of fresh yeast
10 g of fine salt
Pepper to taste
Butter to taste
To accompany it, cold cuts and cheeses
PROCEDURE
Warm the milk and crumble the yeast into it, stirring to dissolve it.
Mix the flour with the parmesan and pecorino in a large bowl.
Add the eggs, the milk with yeast and the oil and start kneading.
Add salt, pepper and the last cheese. Knead and form a ball. Place it in the cocotte brushed with melted butter (it will allow a nice crust to form) and cover. Wait two hours and the dough will have risen filling the cocotte.
Place the cocotte with the lid on the stove and cook for 60 minutes with the flame at minimum.
Turn the cheesecake out onto a serving plate/board and once it has cooled you can place a flower of salami (or cheese) on top as in the video.
As per tradition, it is served at Easter accompanied by cold cuts and cheeses, but it is also perfect for picnics, aperitifs and brunches.
