By Alastair Little
Goat’s cheese was virtually unknown in Italy until recently. Any fresh mild goat’s cheese will do; hardened acerbic and dry mature cheeses will not. Feta will not do either, it is too salty.
Preheat the oven to 190°C/375°F/Gas 5, and blind-bake the case from frozen until fully cooked, turning the oven down to 150°C/300°F/Gas 2.