Frittata con squacquerone, zucchine, pinoli e olive

Squacquerone, stracchino, crescenza are all white, fresh cheeses based on cows milk. Their nutritional value and kcal (lower than normal cheese) is similar. The main difference is their origin. Scqaucquerone is from Emilia Romania as the parmigiano, stracchino is from Lombardia as the gorgonzola, and crescenza is from the province Lodi e Crema and is very similar to stracchino. It would probably be an offence if I would say that they are really similar and I consider a blind tasting with an expert who can describe me the little differences.

Anyway, today we go for squacquerone in combination with a frittata.

For 3p 600 grams of courgettes, 100 grams of cherry tomatoes, 12 black olives, fresh basil and 1 table spoon of pine nuts. Wash and chop the courgettes. Bake and fry 4 chopped garlic cloves and 1 spicy pepper in some olive oil. Use a pan which can also be used in the oven. Add the drained courgettes, a lot of chopped fresh basil and 5 battered eggs, pepper and salt. Put in the oven at 180°. Before the frittata is firm, remove the pan from the oven. Spread the halved cherry tomatoes, 200 grams of squacquerone and the pine nuts. Put back in the oven and bake. Total baking time is approx 25- 40 mins. Finish with fresh basil and a green salad.

PS Last week I tasted stracciatella, a buffalo milk cheese from Puglia with a superb creamy texture, as burrata, what a pleasure!


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