Traditional Quesada pasiega: the recipe to make this sweet like an authentic pasiego

The quesada pasiega is a Cantabrian delight that was originally prepared with fresh pasiego cheese. Its first mentions date from the fourteenth century in a preparation similar to what we now know by quesada, found in the Book of Good Love of the Archpriest of Hita.

The fresh pasiego cheese, the main component of the quesada, was made by curdling milk from the pasiega cows and is what gives this simple and simple sweetness its special taste and personality. Currently, it is difficult to reproduce in our house that exquisite combination of ingredients, but this time I wanted to prepare my quesada pasiega as faithfully as possible, for this I used freshly milked milk cut with rennet, free-range eggs, butter in the traditional style ... to bring you a preparation like the one used to be done before.

Ingredients

For 6 people
  • Fresh milk of the day 2 l
  • Egg L 4
  • Butter 100 g
  • Sugar 250 g
  • Wheat flour 100 g
  • Lemon zest 1
  • Ground cinnamon to taste

How to make traditional quesada pasiega

Difficulty: medium
  • Total time

In my case, since it is freshly milked milk, I have boiled it.Once it comes to a boil, we separate it from the fire and wait for it to reach 55 degrees, at which time we add the rennet, stirring until we see that it begins to cut. When we see all the milk separated from the whey we strain it through a gauze and let it rest for about two hours hanging so that it drains well, thus we will obtain our curd. We reserve. We preheat the oven to 180 degrees.

In the case that we use cheese instead of curdled milk, you can skip the previous explanation. Then in a large bowl beat the eggs together with the sugar, add the melted butter at room temperature, integrate. Also add the lemon zest and the ground cinnamon.

We put the curd and we crumble it little by little with our fingers until we get a paste that does not need to be very smooth, because even if there are pieces of cheese left, they will melt during baking. We are adding the sifted flour and incorporating it into the mixture, pour it into a square, rectangular or oval mold and bake for thirty minutes.

What to accompany the traditional quesada pasiega

The traditional quesada pasiega can be tasted cold or warm shortly after leaving the oven. Its lemon and cinnamon aroma, together with the soft palate, make it one of the most exquisite Cantabrian sweets.

Tags:  Desserts Vegetables And Legumes Fish 

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