The waffle savory are the version irresistibly tasty to the famous belgian waffles, les gauffres, usually served in key sweet with sugar, fresh fruit or chocolate.
A quick and simple recipe, but perfect for a snack, a brunch or an aperitif, a batter frothy and quick to prepare, the spices added and the cheese and the game is done.
The waffles can be filled with sauces, meats and grilled vegetables are soft and lend themselves to be enjoyed at any time of the day.
There are many variations of waffles in Belgium, in France, in Germany, in Scandinavia and in the Netherlands, also in Italy, there is a cake similar in the tradition of abruzzo and molise called ferratella, in the Alta Val Chisone and Alta Val di Susa there are sweets similar called gòfri, in Canavese, a preparation similar takes the name of ofela, but we could consider cousins the pancake and the tiles sweet.
- 1 Egg
- 20 g extra-Virgin Olive Oil
- 30 g grated Pecorino cheese
- 1 jar plain Yogurt not sweetened
- 50 ml whole Milk
- 90 g Flour
- 6 g Yeast, instant salted preparations
- 1 tablespoon chopped Parsley
To prepare the recipe for the waffle with salty crack the egg and dividing the yolk from the egg white.
Mount snow stops the latter.
Whisk the egg yolk with the oil, the yogurt and the milk.
Add the egg whites mounted to snow, the parsley and the grated pecorino cheese.
Stir gently until you get a batter foamy.
Add the flour and baking powder sifted and mix from top to bottom with a spoon.
Heat the plate for the waffle and brush the surface with oil.
Pour a ladleful of batter (about 50 g of dough), and cook for 5 minutes.
Unplug gently the waffle savory and continue so until you exhaust the batter.
Separate the waffles, finished off the edges with a knife and then fill to your liking.