Yoghurt cake with parmigiano reggiano

Type of dish recipe:  Antipasti, primo piatto

Servs: 8 people

Preparation time: 10 mins

Cooking time: 45 mins

Wait time:

An ideal suggestion from Marie-Carmen RUIZ LOCATELLI for canapés with a homemade tomato sauce, or as a starter with a salad. There possibilities for variations are endless, so get creative!

You can use two sachets of PARMIGIANO REGGIANO, or alternate one sachet of PARMIGIANO REGGIANO with a slice of gorgonzola & mascarpone… Or try your own ideas!

Ingredients:

• 1 pot of yoghurt

• 3 pots of flour

• 1 pot of extra virgin olive oil

• Approx. 11g baking powder

• ½ teaspoon of salt

• 3 eggs

• 120g Casa Azzurra  Parmegiano Reggiano (2 sachets)

• 1 pack of finely sliced lardons

• pepper

Instructions:

1. Mix your base (yoghurt, flour, olive oil, baking powder and salt)

2. Add your chosen ingredients (such as Parmigiano Reggiano and lardons).

3. Grease and line a loaf tin.

4. Pour your mixture into the tin.

5. Heat the oven to 200°C (390°F).

6. Bake for 45 minutes then remove from the oven and turn out.

Notes:

Cheese used:
Casa Azzurra Parmigiano Reggiano