Recipes
The Brossina
June 18, 2011
Ingredients
- 4 liters of goat milk
- 20 grams of salt
What to prepare
- a terracotta bowl
- a stick from a fig tree
- a clean cloth
- a dry crotìn (cellar)
Procedure
From October take salted sheep milk and put in a “topina” (terracotta container) mixing from time to time with a striped fig stick, on which you left a tip of an unripened fig for about a week or more, until the milk coagulates and becomes a cream that is slightly sour.
The container must be kept in a cròtin in a cool place and covered with a clean cloth. It can be eaten on bread baked in a wood-burning oven or with polenta.
