The quesada pasiega is a typical preparation of Cantabria, a traditional sweet that is made especially in the Cantabrian towns of Selaya, Vega de Pas, Villacarriedo and Alceda-Ontaneda, although It is also eaten in the north of the provinces of Palencia and Burgos. It is a dish made from rennet of milk from fresh cow, sugar, butter, eggs and wheat flour, which is usually flavored with lemon and cinnamon. Quesada pasiega with yogurt and cinnamon is an easy and updated recipe .
This dessert has a consistency similar to that of pudding and can be eaten hot or cold . Its origin is ancient, and the Archpriest of Hita mentions it in his Book of Good Love . The curdled milk, the cheese, typical of this preparation is made with the milk of cows that graze in the Pasiegos Valleys (hence its name); Nowadays it is somewhat difficult to get freshly milked milk with rennet, so it is easier to use more affordable ingredients. However, the texture is still creamy, like the traditional recipe, and the flavor has nothing to envy.
- 125 grams of plain yogurt (preferably Greek, which is creamier)
- 180 grams of brown sugar
- 150 grams of wheat flour
- 500 ml of whole milk
- 2 large eggs
- 50 grams of butter
- Juice of half a lemon
- Zest of 1 lemon
- 1 teaspoon of cinnamon powder
How to prepare a delicious quesada pasiega with yogurt and cinnamon:
- Preheat the oven to 180 ° C.
- In a bowl beat the eggs, sugar and melted butter beat well to integrate.
- Add milk and plain yogurt . Keep beating.
- Add the juice and the lemon zest .
- Add the flour by sifting it over the bowl and beat with rods until obtaining a smooth paste.
- Pour into a previously greased mold and sprinkle the cinnamon and sugar to taste above .
- Put in the oven and cook for 50 minutes or until a toothpick is inserted when it comes out clean.
- Take out of the oven and let stand until reaching a warm temperature.
You can eat the quesada pasiega with yogurt and cinnamon at room temperature, which is when it tastes best. But also cold from the fridge, for a snack.
When cooled, the quesada acquires its characteristic, compact texture, and if you wish, you can sprinkle a little more sugar on it if you like to feel the crunchy grains and are more sweet. The traditional way to cut it is into squares, and serve it as a snack, or as a rich breakfast, with a good cup of coffee with milk.