Cheesecakes
Formaggelle
Pasta baskets filled with pecorino fresh, citrus and sugar, baked until golden.
Formaggelle are a baked product with a rustic and delicately aromatic character, suitable for those who appreciate the combination of the flavour of pecorino Fresh and with a subtle sweetness. The filling, enriched with orange and lemon zest, retains a distinct citrus freshness, while the crust creates a compact, golden shell. The texture of the still-tangy cheese is key to the dessert's balance: it must be well-mixed enough to hold together in the basket, yet still recognizable on the palate. The garnish with egg yolk, sugar, and thin strands of pastry enhances the surface and promotes browning in the oven. This recipe is traditionally Sardinian.
Instructions
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8 steps · natural Italian voice
Prepare the dough
Knead the flour with warm water until you obtain a dough. a mixture homogeneous, then work it incorporating the lardContinue kneading until the dough is firm, compact, and easy to work with, with no dry or uneven parts.
Roll out the dough
Roll out the dough into thin, even sheets. Maintain a uniform thickness so the discs will cook evenly and can be lifted without breaking during the filling process.
Cut out the discs
Cut the sheets by pressing an upside-down bowl onto the dough. Cut out evenly sized discs and keep them ready for the filling, avoiding overlapping them to avoid deforming the edges.
Prepare the filling
Grate the pecorino Freshly squeezed milk and place it in a bowl. Combine two egg yolks, the desired amount of sugar, and the grated orange and lemon zest. Mix until smooth, consistent, and free of any loose particles.
Stuff the discs
Distribute a portion of the mixture Spread the cheese mixture in the center of each disc. Dose without touching the edges, leaving enough room to seal the pastry and contain the filling during cooking.
Form the baskets
Lift the edges of each disc around the filling and pinch them in several places, forming a small basket. Make sure the dough stays tightly together and that the filling doesn't leak out through the side openings.
Decorate the surface
Whisk the remaining egg yolk with a little sugar and brush it over the filling. Finish with thin strips of pastry, distributing them over the surface to decorate the cheesecakes before baking.
Cook and serve
Bake the cheesecakes until golden brown. Check that the surface is dry and firm; let them cool slightly and serve warm or cold.
Chef's Tips
The editorial staff recommends using pecorino fresh, still acidic, and carefully close each disc, pinching the edges in several places to hold the filling in during cooking.
Ingredients
- Ingredients for 8 people
- (17.64 oz) 500 g flour
- (2.2 lb) 1 kg cheese pecorino fresh and still acidic
- (8.82 oz) 250 g of lard
- (7.05 oz) 200 g sugar (to taste) 1 orange, 1 lemon
- 3 egg yolks salt
Can't find it in the US?
- young pecorinoItalian delis or online
Young Manchego
Or: Pecorino Toscano
- lardMost US supermarkets
Vegetable shortening, same weight, for doughs and pastry
Or: Neutral oil for frying; butter for doughs, 20% more by weight
Shortening has a neutral flavor; butter browns faster.
⚠️ Automatic ingredient-based detection. Always check product labels.
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