Murazzano DOP is the oldest of the Robiola cheeses from Piedmont; known as early as the times of Pliny the Elder who had mentioned it as a quality cheese. Its name comes from the Murazzano municipality in the province of Cuneo, where the peasant women from the Upper Langa would go to sell Robiola cheeses, made exclusively from the milk of their ewes.
The sheep's milk used for this cheese comes mainly from the native breed Pecora delle Langhe (Langhe Sheep) that, after being in danger of extinction, has experienced a significant increase thanks to the production of Murazzano cheese, although it still remains classified as a species in danger of extinction.
Murazzano is a milky white cheese with a slightly thick texture, soft, sometimes with holes and is still made by hand. Thanks to its unmistakable flavour given by the sheep’s milk, Murazzano DOP is particularly appreciated as a table cheese to be eaten with pepper and extra virgin olive oil or in this yummy recipe and served with an excellent Barbera d’Alba wine.
Ingredients for 4 people:
- 150 gr Murazzano cheese
- 200 gr broccoli
- 1 egg
- Milk
- Flour
- Extra virgin olive Oil
- Salt and pepper
Prepare a batter with egg, milk and flour; Make crepes using a special skillet and fill with diced Murazzano cheese and broccoli previously cooked.
Seal each crepe and warm with steam.
Boil more broccoli, mix in the mixer, adding extra-virgin olive oil and salt; serve this delicious sauce with the crêpes.
Deborah Bellotti
International editions: