Salty cheesecake with Taralli with olives
(2 coppapasta of 8 cm)
Goat's milk goat 150 g
Butter 50 g
Sour cream 40 g
Fresh cream 10 g
Taralli with olives Fiore di Puglia (250 g bag)
Chili or Dried Tomatoes Paté 4 tablespoons
Fish glue 1 sheet
HOW TO PREPARE
1) Mince the taralli in the mixer and add the butter, making it mix well.
Make a layer of the mixture made of about 1 cm in the dough cup and crush well and evenly. Place in the refrigerator to cool.
2) Meanwhile, work the goat with sour cream and cream. Remove the bases from the fridge and pour the mixture up to 1cm from the edge. Put everything back in the fridge.
3) While waiting, soak the gelatine sheet in cold water, squeeze it well and dissolve it in 2 tablespoons of hot water. Combine 4 tablespoons of hot peppers / or dried tomatoes and mix. Pour into the molds and cool in the fridge for at least 3 hours.
4) Take the cheesecake out of the fridge and leave it out at least an hour before so that the ambient temperature re-starts. Remove the cheesecake with a sharp knife and place in the serving dish. Brush the top with a drizzle of extra virgin olive oil.
Buon appetito !