Savory Parmigiano Reggiano muffins with olives and cherry tomatoes
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
-
In a large bowl, sift the flour with the yeast. Add the grated Parmigiano Reggiano and a pinch of salt and pepper.
- 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.
- 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.
- 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
PENNE with Tomato Passata and Leccino Olives
A centuries-old plant with great charm and equally irresistible fruit: the Leccino olive tree is famous for its great strength, resilience and its olives that are aromatic and enveloping in flavor. One leads to another—which is why we recommend keeping some on hand to make this delicious traditional recipe.
And if you are a long-pasta lover, try this recipe with Pappardelle or Spaghetti, both made with wheat germ and carefully selected for you by Toscana Food Love.
SPAGHETTI carbonara
Whether it was born in Rome or in the trenches of World War II, whether its name and origins trace back to the charcoal burners of the Apennine mountains or remain forever a mystery, Pasta alla Carbonara is a traditional dish known and loved all over the world.
You only need one hand to count the ingredients, but you'll need both to applaud its incredible flavor, creamy texture, and irresistible aroma. For our carbonara we chose spaghetti, but don't forget to try it with short pasta as well, because we are sure that after tasting it you will look forward to making it again.
PICI cacio e pepe
When we first introduced you to our Tuscan pici, we immediately recommended trying them with Cacio e Pepe—so in a way, we made a promise. And today, we’re here to keep it.
This classic Pici Cacio e Pepe recipe is wonderfully simple to prepare. Its success lies in the extraordinary and unforgettable flavors of just three ingredients: pasta, Pecorino cheese, and black pepper. Its preparation is an opportunity to be enveloped in the scents and warmth of Tuscan cuisine, in absolute (and precious) relaxation.