Liquefied cheese fainá recipe

Italian migration decisively influenced the Uruguayan and Argentine cultures. One of the aspects where that influence stands out is in the gastronomy of these countries. In fact, there are many American Atlantic South dishes that are direct expression of the European country, as is the case of this cheese fainá recipe. Fainá there are two versions: one with wheat flour and another with chickpea flour, and both They are enjoyed in Uruguayan and Argentine lands. But what is Faina? It is a kind of flat bread very spongy and soft, thanks to its almost liquid and ferments. The Fainá is excellent as breakfast, but it is also usually bought in pizzerias to accompany this other Italian dish. Discuss with recipes how to make liquefied cheese faine from home and sip with the softness, versatility and rich taste of this preparation.

Ingredients to make liquefied cheese fainá:

1. Prepare the Fainá, or the Fainá, as they say in Uruguay, is quite simple. Of course, everything begins to gather the ingredients and preheat the oven at 220 ° C.

2. RALLA The cheese to make it easier to blend it. Choose a robust cheese so that Fainá has a better flavor. Remember that, if you do it with a cheese with little salt, you will have to save the dough a little more and vice versa.

3. Take all liquid ingredients to the blender: milk, eggs and oil. Bleach them to integrate them.

4. Add salt and pepper. If you like, you can also use oregano.

5. Now add the flour. Blend everything very well to completely integrate the flour.

6. Finally, add the cheese. The final mixture is very liquid. This is the entire preparation of liquefied cheese fain, as you see, it is quite easy and fast.

7. Pour the mixture into a greased tray and bake for about 30 minutes.

8. After that time, you will know that your easy cheese fain is ready because both the surface and the edges will be golden. As is such a liquid dough, if you introduce the knife, it will not come out completely clean. Serve and enjoy!