I have made this appetizer several times when I wanted something hearty, made with real cheese, that could be prepared in advance and feed a lot of people. It's the kind of recipe that requires a bit of time, but it's not complicated. I found it most helpful to get organized ahead of time with the grated cheeses and the cubed ones. Each time, it took me about the same amount of time for the rising and baking.
Quick Info
Total time: approximately 3 hours 15 minutes (including rising and baking)
Preparation time: 30-40 minutes
Baking time: 45 minutes
Rising time: 2 hours
Servings: 6 small containers (approximately 14 cm in diameter, 9 cm in height), each serving 2-4 people
Difficulty: medium
Recipe type: hearty appetizer for festive meals or large groups
Ingredients
10 eggs
250 g butter (melted but not hot)
3 packets of dry yeast (3 g each)
250 g Parmigiano Reggiano cheese (grated)
250 g Pecorino Romano cheese (grated)
1.5 kg flour
1 cup of milk
250 g Emmental cheese (cubed)
250 g Fontina cheese (cubed)
salt and pepper, to taste
Instructions
1. Prepare the cheeses. Grate the Parmigiano and Pecorino Romano and set them aside. Cut the Emmental and Fontina into medium cubes. It's best to do this before you start with the eggs to move faster later.
2. Crack the eggs into a large bowl. Add salt and pepper. If you like it spicier, don't hold back – it enhances the flavor in the final dough.
3. Whisk the eggs with a whisk or mixer until well combined with the salt and pepper.
4. Incorporate the melted butter (not hot), then pour in the milk and continue mixing.
5. Add the grated cheeses (Parmigiano and Pecorino) to the egg mixture. Mix well.
6. Stir the yeast into the flour. Begin adding the flour gradually to the liquid mixture, stirring continuously. When it becomes too thick for the whisk, switch to kneading with your hands.
7. Knead the dough for 10-15 minutes. It doesn't have to be very elastic, but it should have structure. If needed, you can add a little more flour, but the final dough should be slightly sticky.
8. Decide what you will bake in: you can use individual aluminum molds (14 cm in diameter, 9 cm in height) or adapt to whatever molds you have. Divide the dough into 6 equal pieces (or according to how many molds you are using).
9. Grease each mold with butter, including the sides.
10. Take each piece of dough, shape it into a cylinder (like a sausage). Along its length, place the cubes of Emmental and Fontina in the center. Cover them with dough, effectively "burying" the cubes inside.
11. Place each filled roll into the molds, spiraling it. At the end, place a small cube of Emmental on top in the center.
12. Repeat with all the molds until you finish the dough and cheese.
13. Cover the molds and let them rise for about 2 hours in a warm place.
14. When the dough has risen, brush the top of each loaf with beaten egg.
15. Bake in a preheated oven at 180°C for approximately 45 minutes.
16. Remove them and let them cool completely before taking them out of the molds and slicing.
Why I make this recipe often
It can be prepared in advance, feeds many people, and once cooled, it can be easily portioned. I like it because it's a robust recipe, with no hard-to-find ingredients if you have a larger store nearby.
Tips and Variations
Tips
- Grate the hard cheeses beforehand to save time during assembly.
- If the dough is too sticky, grease your hands with oil or melted butter, do not add excess flour.
- Do not pour hot butter over the eggs, as it can partially cook them.
- During rising, even two hours can sometimes be on the edge in cold kitchens, so keep an eye on whether the dough rises visibly.
- The cubed cheeses should not be placed too close to the edge of the dough to prevent them from melting and spilling out.
Substitutions
- If you can't find Fontina, you can use Gouda, but avoid watery cheeses.
- Emmental can be replaced with a mature cheese that is not too salty.
- Parmigiano and Pecorino provide the specific flavor; I do not recommend substituting them with cheap cheeses, but if necessary, use a mix of hard cheese and some salty cheese.
Variations
- You can bake the dough in a large mold if you don't have individual molds, but it will need to rise longer.
- If you want to vary it, you can also add some dried herbs to the dough (oregano, basil), but the traditional recipe is just with cheese and pepper.
- Depending on your taste, you can add more or less pepper, but do not omit the salt completely.
Serving Ideas
- Cut into thick slices and serve at room temperature.
- It works as an appetizer, but also as "bread" alongside a salad or meat dish.
- You can pack a slice for lunch; it keeps well for a day at room temperature.
Frequently Asked Questions
1. Can I make the dough a day in advance?
Yes, you can leave it in the fridge after kneading, but before filling and shaping it. Take it out 1-2 hours before continuing, so it reaches room temperature.
2. Can it be made without aluminum molds?
Yes, it can also be made in a large loaf or cake pan; just adjust the baking time (it may take longer depending on the thickness of the dough).
3. What happens if I use less cheese?
The dough will be less salty and have a milder flavor. The texture is affected because cheese also provides structure. I recommend not significantly reducing the amount.
4. Can I freeze this appetizer after baking?
You can freeze it after it has completely cooled and been cut into thick slices, but the texture won't be quite the same after thawing. However, for a quick taste when needed, it can be done.
Nutritional Values
Estimate for one serving (a thick slice from the 6 baked molds): approximately 350-400 kcal. Protein: 16-18g, fat: 20-22g, carbohydrates: 34-36g. It's a hearty recipe with a lot of cheese and eggs. The values are approximate and may vary depending on how many cheese cubes you place in each roll or how large you make the molds.
Storage and Reheating
It keeps well at room temperature, wrapped or in a box, for up to 2 days. If you have more, store it in the fridge. When needed, it can be reheated in the oven (not in the microwave, as it will become rubbery). It won't retain its perfect texture after freezing, but the taste remains good. It's better cold or at room temperature than hot.
Quick Info
Total time: approximately 3 hours 15 minutes (including rising and baking)
Preparation time: 30-40 minutes
Baking time: 45 minutes
Rising time: 2 hours
Servings: 6 small containers (approximately 14 cm in diameter, 9 cm in height), each serving 2-4 people
Difficulty: medium
Recipe type: hearty appetizer for festive meals or large groups
Ingredients
10 eggs
250 g butter (melted but not hot)
3 packets of dry yeast (3 g each)
250 g Parmigiano Reggiano cheese (grated)
250 g Pecorino Romano cheese (grated)
1.5 kg flour
1 cup of milk
250 g Emmental cheese (cubed)
250 g Fontina cheese (cubed)
salt and pepper, to taste
Instructions
1. Prepare the cheeses. Grate the Parmigiano and Pecorino Romano and set them aside. Cut the Emmental and Fontina into medium cubes. It's best to do this before you start with the eggs to move faster later.
2. Crack the eggs into a large bowl. Add salt and pepper. If you like it spicier, don't hold back – it enhances the flavor in the final dough.
3. Whisk the eggs with a whisk or mixer until well combined with the salt and pepper.
4. Incorporate the melted butter (not hot), then pour in the milk and continue mixing.
5. Add the grated cheeses (Parmigiano and Pecorino) to the egg mixture. Mix well.
6. Stir the yeast into the flour. Begin adding the flour gradually to the liquid mixture, stirring continuously. When it becomes too thick for the whisk, switch to kneading with your hands.
7. Knead the dough for 10-15 minutes. It doesn't have to be very elastic, but it should have structure. If needed, you can add a little more flour, but the final dough should be slightly sticky.
8. Decide what you will bake in: you can use individual aluminum molds (14 cm in diameter, 9 cm in height) or adapt to whatever molds you have. Divide the dough into 6 equal pieces (or according to how many molds you are using).
9. Grease each mold with butter, including the sides.
10. Take each piece of dough, shape it into a cylinder (like a sausage). Along its length, place the cubes of Emmental and Fontina in the center. Cover them with dough, effectively "burying" the cubes inside.
11. Place each filled roll into the molds, spiraling it. At the end, place a small cube of Emmental on top in the center.
12. Repeat with all the molds until you finish the dough and cheese.
13. Cover the molds and let them rise for about 2 hours in a warm place.
14. When the dough has risen, brush the top of each loaf with beaten egg.
15. Bake in a preheated oven at 180°C for approximately 45 minutes.
16. Remove them and let them cool completely before taking them out of the molds and slicing.
Why I make this recipe often
It can be prepared in advance, feeds many people, and once cooled, it can be easily portioned. I like it because it's a robust recipe, with no hard-to-find ingredients if you have a larger store nearby.
Tips and Variations
Tips
- Grate the hard cheeses beforehand to save time during assembly.
- If the dough is too sticky, grease your hands with oil or melted butter, do not add excess flour.
- Do not pour hot butter over the eggs, as it can partially cook them.
- During rising, even two hours can sometimes be on the edge in cold kitchens, so keep an eye on whether the dough rises visibly.
- The cubed cheeses should not be placed too close to the edge of the dough to prevent them from melting and spilling out.
Substitutions
- If you can't find Fontina, you can use Gouda, but avoid watery cheeses.
- Emmental can be replaced with a mature cheese that is not too salty.
- Parmigiano and Pecorino provide the specific flavor; I do not recommend substituting them with cheap cheeses, but if necessary, use a mix of hard cheese and some salty cheese.
Variations
- You can bake the dough in a large mold if you don't have individual molds, but it will need to rise longer.
- If you want to vary it, you can also add some dried herbs to the dough (oregano, basil), but the traditional recipe is just with cheese and pepper.
- Depending on your taste, you can add more or less pepper, but do not omit the salt completely.
Serving Ideas
- Cut into thick slices and serve at room temperature.
- It works as an appetizer, but also as "bread" alongside a salad or meat dish.
- You can pack a slice for lunch; it keeps well for a day at room temperature.
Frequently Asked Questions
1. Can I make the dough a day in advance?
Yes, you can leave it in the fridge after kneading, but before filling and shaping it. Take it out 1-2 hours before continuing, so it reaches room temperature.
2. Can it be made without aluminum molds?
Yes, it can also be made in a large loaf or cake pan; just adjust the baking time (it may take longer depending on the thickness of the dough).
3. What happens if I use less cheese?
The dough will be less salty and have a milder flavor. The texture is affected because cheese also provides structure. I recommend not significantly reducing the amount.
4. Can I freeze this appetizer after baking?
You can freeze it after it has completely cooled and been cut into thick slices, but the texture won't be quite the same after thawing. However, for a quick taste when needed, it can be done.
Nutritional Values
Estimate for one serving (a thick slice from the 6 baked molds): approximately 350-400 kcal. Protein: 16-18g, fat: 20-22g, carbohydrates: 34-36g. It's a hearty recipe with a lot of cheese and eggs. The values are approximate and may vary depending on how many cheese cubes you place in each roll or how large you make the molds.
Storage and Reheating
It keeps well at room temperature, wrapped or in a box, for up to 2 days. If you have more, store it in the fridge. When needed, it can be reheated in the oven (not in the microwave, as it will become rubbery). It won't retain its perfect texture after freezing, but the taste remains good. It's better cold or at room temperature than hot.