Recipes of the Langhe: Cake of Cevrin di Coazze
Take half of the Cevrin and cut it in very little pieces. Put it in a bowl and add a little cream and the egg; mix until it's soft and slightly liquid (if necessary, add a little milk).
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Ingredients
- one little 300-400 g Cevrin cheese
- one glass cream
- one egg
- one slice smoked ham or speck
- 400-500 g pastry
- dark pepper
- 300 g white flour
- 180 g butter
- salted water
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