Liptaeur is a cheese spuma (spuma means mousse in Italian cookery terms) that comes from Trieste but can also be found in other areas once belonging to the Austro-Hungarian Empire (as Trieste did until the end of the First World War). A cheese mousse sounds a little “1970s cooking” but in fact liptaeur is much older and very traditional : this simple version, the best I have tested, comes from what is considered the bible of Trieste cookery: La Cucina Triestina by Mrs Maria Stelvio, first published in 1927 and still immensely popular. It is lightly piquant because of the gorgonzola cheese, but overall sweet and creamy, because of the mascarpone and ricotta. The paprika gives a pleasant, ever so slightly smoked undertone.
Liptaeur, spuma di formaggio e paprika da Trieste
100 g ricotta, well drained
sweet paprika, to taste: I would suggest not to go overboard with the paprika in the mix and to sprinkle a little one on top when serving the liptauer
Mix everything together thoroughly and chill for few hours: the flavor does improve immensely after this rest.
We found this Liptaeur from Trieste to be a real winner and we have enjoyed it over few days on rye crackers and crostini, to accompany a gorgeous bottle of Gewürztraminert. I also add it spread on some halves of toasted walnuts – very 1970s indeed!
I have seen versions where mustard and/or caraway seeds were added, alongside chopped chives and/or anchovies in oil: it is a matter of personal taste but my preference goes to the very basic version described by Mrs Stelvio.
In altre versioni, a questa base ho visto aggiungere: semi di senape e di comino, filetti di acciuga, erba cipollina, cipollotti giovani – il tutto tritato, ovviamente