Can’t stand a day without new recipe.
Today’s special are zucchini pecorino muffins.
Gluten free, sugar free, sin free. But full of flavor and scent.
And we’ll, it takes like 10 of your time to make them.
A little bit about Italian cheeses.
Personally I love all types of aged Italian hard cheeses. But they all have a different taste.
For example pecorino is made from sheep’s milk, parmigiano – cow’s milk. It seems obvious now that you know. But, they both are quite fermented, which gives them a strong taste. The key difference lies in aftertaste. They even invented a new taste (in addition to 4 basic that we already had) called umami. So, Parmesan, unlike pecorino, os not just salty, it’s umami!
But, I’m just going to give you few tips about using these 2 fabulous cheeses in your fabulous cooking.
All you need to know is that you use pecorino in pastry and parmigiano on pasta or on top of baked veggies.
It’s not that it’s a rule, it’s just something I came up with in my own experience.
So, you will need:
– 1 big zucchini (aprox 1 lb pound) grated
– 4 eggs
– 1 1/2 cup rice flour
– 1/2 cup plain yogurt
– 1/2 tablespoon baking soda
– 1 tablespoon coconut oil
– 1 teaspoon salt
– 1/2 cup grated pecorino
– little muffins baking dish
– beat eggs and zucchini with a fork until foamy (2-3 minutes)
– combine yogurt and baking soda in non metallic bowl. Note: be sure the bowl you are using is deep enough, because the mixture will double in size
– combine egg mixture with yogurt, add flour, pecorino and salt
– preheat the oven
– grease the baking dish with coconut oil
– place batter in the baking dish. Note: every muffin will double the size. So make sure you leave some space
– bake until light golden crust