The unmissable taste of Romagna buttermilk!

The latteruolo from Romagna is a typical Italian dessert, belonging to a long tradition and easy to make, thanks to a simple milk-based recipe.

The preparation of the latteruolo emerges from the repertoire of Italian pastry. This is a typical sweet from Romagna, linked to the tradition of this area and also known as casadello. Handed down from generation to generation, in the past it was made by the peasant population. The cake was offered as a gift to their master by the peasants on the occasion of the Corpus Domini festival . Over time, the fame of this typical dish has diminished, but it is so tasty that it cannot be totally forgotten. The gastronome Pellegrino Artusi himself included the original recipe of "Latarol" in his work.

Preparing the recipe for the buttermilk

1. Start with crazy pasta. To make it, heat the water in a saucepan.
2. Pour the sifted flour into a fountain on a work surface. Dig a dimple in its center and pour the warm water and salt inside.
3. Knead until you get a homogeneous and malleable dough. Wrap it in plastic wrap and let it rest for about 1 hour .
4. Meanwhile, pour the condensed milk into a saucepan. Add the vanilla seeds and lemon peel.
5. Heat it all up on the stove over medium heat. When it comes to a boil, continue cooking over low heat for 1 hour .
6. After this time, separate the egg whites from the yolks.
7. In a bowl, pour the egg yolks and add the sugar. Work the compound.
8. Add the warm milk, filtering it (to remove the lemon peel) and mix again.
9. Separately, whip the egg whites until stiff . Then, add them to the mixture and incorporate them with a spatula.
10. Take the crazy dough and roll it out to form a thin and circular sheet.
11. Butter the surface of a cake mold ( hinge ) and cover it with the pastry.
12. Pour the liquid mixture into it.
13. Bake in the oven at 180°C for 30 minutes . At the end, let it cool for more than 1 hour, before decorating with icing sugar and serving.

storage

This traditional Romagna dessert is a tasty rediscovery. Simple and fresh, it will surely be snapped up at the table. If there is a certain amount left over, keep it in the fridge for 2-3 days , closed in an airtight container.

With the same soft texture and fresh taste, Basque cheesecake is also a must-have dessert!

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