Italian Madeleine

Filled with Pecorino Romano cheese, this wonderful sheep cheese makes the foundation for a new version of a French Classic; Madeleine. Simply add Basil, Oregano and Chili flakes for an Italian style version and a perfect cocktail finger food.
Although I use Pecorino Romano for my recipe, if you cannot find it, you can substitute it for Parmigiano- Reggiano cheese. The name Pecorino simply means “ovine” or “sheep” in Italian.
Even though this variety of cheese originated in Lazio, most of its production has moved to the island of Sardinia. Saltier than Parmigiano and with a slight acidity, I use it in many recipes. Double the recipe and freeze them, so you can have something elegant and so tasty to serve for an impromptu cocktail.

Makes 12 Madeleines – 24 Mini Madeleines
1/3 Cup All purpose flour
1 Teaspoon Baking powder
1/4 Teaspoon Salt
1 Large Egg
1/3 Cup plain yogurt
1/4 Cup grated Pecorino Cheese
1/2 Teaspoon dried Basil
1/2 Teaspoon dried Oregano

Preheat your oven at 200 degrees Celsius. Brush your Madeleine mould with soft butter and dust with just a little flour. Reverse the mould and tap to remove any excess flour.
In a medium size bowl, combine the flour, baking powder, salt, basil, oregano and grated Pecorino and mix well.
Add the egg and yogurt and mix well and ensure there are no lumps.
Pour about one tablespoon of the mixture in your mould and bake for approximately 10-12 minutes, until puffy and golden brown. Let the Madeleine cool for a few minutes and serve them warm or a room temperature.

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