Craving a savory snack cake? These small oregano and pistachio cakes with Pecorino cheese are just the thing. As we dive into fall, enjoy alongside a bowl of soup.
These gluten-free small cakes or rolls are one of my favorite afternoon snacks. Accompanied with a soft cheese or raw vegetables, they are a delicious alternative to traditional sweet cake breaks.
The flavor of Pecorino matches perfectly with the delicate crispness of pistachio. The fresh oregano, which in early autumn still smells beautiful, is a winning combination of ingredients in this recipe.
This recipe is shared from recipe The Vegetarian Italian Kitchen (New Holland Publishers) and can be found an Amazon.Print
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.