PRESCINSEUA

Prescinseua is a typical Genoese cheese, the most characteristic of the city. It is also known as cagliata or quagliata genovese. It is a cheese with an ancient history, of which we have evidence at least as far back as the 1400s, when one of the laws of the Republic of Genoa listed prescinseua as one of the permitted gifts to be made to the Doge. At that time it was also the summer breakfast of peasants, seasoned with a little honey. In winter, on the other hand, it became dinner accompanied by seasonal vegetables such as black cabbage.

What is prescinseua

Prescinseua is a fresh soft cheese that at first glance, due to its consistency, may seem similar to a ricotta or thick cream, because it is soft and spreadable. The flavour is reminiscent of yoghurt, which is why prescinseua is used in both savoury and sweet recipes.

How prescinseua was and is made

But how did it all start? We don't know for sure, but prescinseua probably originated from the spontaneous acidification of milk. Instead of throwing this milk away, the good people of Genoa, in order not to waste anything, tried curdling it... and that's how prescinseua came about. Today, this cheese is produced according to strict hygiene standards, using milk enzymes: the milk is left to rest for 48 hours; it is then divided into two parts, one of which is heated up to 50°C; the milk is put together again in a pot and then rennet is added; it is left to rest for 4 hours and prescinseua is ready!

It was a historic local Genoese company specialising in yoghurt, Lylag Virtus, that over forty years ago relaunched prescinseua, which was in danger of disappearing. Vincenzo Bellone, the company's founder, rediscovered this cheese by having the secrets taught to him by a family who lived near Rapallo and still produced small quantities of prescinseua with milk from their own cows. In fact, at the time, prescinseua only existed in limited production that could not satisfy the demand of Genoese pie-makers who used this cheese to make typical Ligurian savoury pies, such as torta pasqualina. Vincenzo succeeded in starting a marketable production while maintaining the peasant authenticity of the final product.

How to use prescinseua

Proof of how much prescinseua is part of Ligurian tradition can be found in the extensive use of this cheese in Genoa's best-loved recipes such as Torta Pasqualina. In all Ligurian vegetable and savoury pies, when cheese is to be used, prescinseua is chosen: ironically, however, prescinseua is not used in focaccia al formaggio (cheese focaccia) but crescenza or stracchino; however, it cannot be ruled out that in times gone by, prescinseua was also used in the various homemade versions of focaccia al formaggio, as were various family-made cheeses.

Prescinseua in savoury recipes

As well as in Ligurian cakes (rice cake, onion cake, pumpkin pie, etc.) prescinseua is used in the lean filling of pansoti, which are large tortelloni typical of the Genoa area made with a filling of herbs and cheese. Prescinseua can also be used to season pansoti, to make a walnut sauce instead of bread soaked in milk. Remaining in the sphere of first courses, in some gastronomic traditions of the Gulf of Tigullio prescinseua is recommended to make Genovese pesto creamier, while at the same time giving an acidic note to the sauce.

Prescinseua can be used to create your own appetisers and snacks. It is excellent on canapés, in sandwiches, with piadina and in sandwiches: either on its own or as an ingredient in spreads. It is used for vegetable patties and stuffed vegetables. With its fresh flavour and smooth texture, it is an ideal ingredient to accompany smoked salmon or crudités.

Prescinseua in dessert recipes

But prescinseua is also great for dessert recipes because it is already naturally creamy! Just sweeten to taste with honey to obtain a fresh snack or light dessert in seconds: remember that prescinseua is a low-fat cheese. Recommended with boiled chestnuts. It can be eaten for breakfast with muesli and dried fruit.

For those who enjoy baking, it is a perfect ingredient for making cheesecakes, with a topping of berry jam. For the more experienced, we also recommend it for making an unmissable fiordilatte ice cream.

Prescinseua recipes

The recipe for which prescinseua is most famous is definitely torta pasqualina. Theoretically, if prescinseua is mixed into the filling along with the vegetables then it can be called torta pasqualina, whereas if the cheese is a separate layer then it would be more correct to speak of torta cappuccina (but the debate is open, not to mention the question of chard or artichokes...)

The recipe for torta pasqualina with prescinseua cheese

For the pasta matta for a 28cm baking tin

• 350 g 0 flour
• 180 ml water
• 3 tablespoons of EVO oil
• 1 pinch of salt

For the filling

• 8 artichokes
• 6 eggs
• 350 gr of prescinseua cheese
• 150 g grated Parmesan cheese
• 1 clove of garlic
• 1 spring onion
• salt to taste
• marjoram to taste
• lemon juice

How to make pasta matta

First let's prepare the dough. For torta pasqualina we do not use puff pastry but a typical Ligurian vegetable pie dough, which is pasta matta, a dough made with flour, water, oil and salt. Pasta matta is also used for other local pies such as rice cake, onion pie, pumpkin pie, etc.

To make our pasta matta, knead all the ingredients together until the dough is smooth. Let it rest for at least half an hour wrapped in plastic wrap so that it gains elasticity and is easier to roll out.

How to make the filling

Clean the artichokes, slice them thinly and soak them in water and lemon for a quarter of an hour. Then pan-fry them with the spring onion and garlic for about ten minutes. Add a pinch of salt. Meanwhile mix well in a bowl the prescinseua cheese, Parmesan cheese, marjoram and two beaten eggs. Finally add the artichokes and adjust the salt.

How to make torta pasqualina

Now that we have the dough and filling ready, we can proceed with the pie. We take the dough and divide it in two on the floured pastry board. We roll out a thin first sheet to serve as a base, it should be wider than the baking tin. Grease the baking tin with oil (or use baking paper) and then place the pastry sheet, which must come out from the edges of the tin. Make holes with the tines of a fork.

Add the filling and make four holes with your fingers, dimples into which you break the four remaining eggs. Moisten the edges of the pastry base and roll out the other sheet of dough to cover the filling. If you are experienced enough with doughs, you could also try making not one but several sheets, the 'veils' of torta pasqualina (each veil must be oiled so they don't stick during cooking). Remove the excess edge and close the pie.

The torta pasqualina is baked at 180° in a preheated static oven for about 40 minutes. It can be eaten warm or cold.