Savory Parmigiano Reggiano muffins with olives and cherry tomatoes

April 05, 2024

Although we often imagine them as sweet, muffins can transform into irresistible savory delights. Their nice name was first pronounced in 1700 in England, but their origin is disputed among different European countries. It is said to have originated to feed the servants with the leftovers of the day before and what was recovered after baking desserts intended for the nobility. However, muffins didn't remain a secret for long: they soon came out of the kitchens and earned a place at the center of the richest tables set for teatime. Much loved in the United States as well, they have traveled, crossed every border, and learned all the languages of the world. Today they adorn themselves in a myriad of colors and flavors, some more classic, others more refined and surprising.

Our savory muffin is all Emilian, thanks to the unmistakable flavor of Parmigiano Reggiano, the King of cheeses which, together with olives and cherry tomatoes, is ready to envelop us with its intense yet fresh character suitable for all seasons. Each different aging gives this recipe a different nuance, from the delicate notes of a 24-month cheese to the more pronounced flavors of a 36 or 48-month one. Whatever your ideal taste, all that remains for us is to wish you buon appetito!

  

Preparation time: 10 minutes
Cooking time: 20 minutes

Servings:
 10-12 muffins

Ingredients

7 oz - 200 g of white flour type "00"
4.2 oz - 120 g of Parmigiano Reggiano DOP 24 months Emilia Food Love
6.3 oz - 180 g whole milk
2 eggs
0.4 oz - 10 g of instant yeast for savory cakes
Cherry tomatoes
Black olives
Fresh thyme
2.4 fl.oz - 70 ml extra-virgin olive oil
Salt and pepper

Method

  1. In a large bowl, sift the flour with the yeast. Add the grated Parmigiano Reggiano and a pinch of salt and pepper. 

  2. In another bowl, combine the eggs, milk, and extra virgin olive oil, whisking until well blended. Pour the liquid mixture into the bowl with the flour and stir until smooth and homogeneous.
  3. Add the chopped cherry tomatoes and olives to the dough. Place the muffin liners in the muffin mold, distribute the dough inside, and add a few thyme leaves on the surface.
  4. Bake in a preheated static oven at 180 °C (356 °F) for about 20 minutes.

Tip

For a stronger flavor, you can replace the 24-month Parmigiano Reggiano DOP with our longer-aged varieties, for example 36 or 48 months.

 








Also in Cookbook

PAN PIZZA with peppers and cherry tomatoes
PAN PIZZA with peppers and cherry tomatoes

November 08, 2024 0 Comments

So many ways to define it, but only one unforgettable taste. Pan pizza, known as padellino pizza, or Piedmontese pan pizza, is unmistakable with its round shape, crispy crust, and soft, fluffy dough. Born in Piedmont, it has reached every corner of the globe—and it’s not stopping anytime soon.


Our pan pizza with peppers and cherry tomatoes is easy to prepare. We’ve got the base covered; all that’s left for you is to add the fresh toppings and enjoy every delicious bite.

View full article →

AUTUMN BRUSCHETTA with extra virgin olive oil
AUTUMN BRUSCHETTA with extra virgin olive oil

October 25, 2024 0 Comments

Rustic and with humble origins, it tells a story of necessity and sharing. It is said that bruschetta was born from the need to make bread last when it was scarce, but today, it's one of the most beloved and versatile appetizers.

A dish for all ages, all tastes, and all seasons, but we imagine it with the colors, flavors and atmosphere of autumn.

View full article →

PINSA with mortadella, pecorino cheese, and balsamic dressing
PINSA with mortadella, pecorino cheese, and balsamic dressing

October 11, 2024 0 Comments

It is said that its name comes from the Latin verb “pinsère” which meant “to stretch”, and indeed the traditional and characteristic shape of pinsa is just that: stretched. Similar to pizza, but very different in both shape and flavor, pinsa is made through a long leavening process, a mix of flours, and a dough rich in water that gives it extraordinary digestibility.


Our pinsa with mortadella, pecorino, and Goccia Nera balsamic dressing is a colorful and flavorful delight, genuine and nutritious, that will win over both adults and children.

View full article →