Torta di Pasqua al Formaggio
Umbria · antipasto · serves 8 · 240 min total · medium
Umbrian Easter Sunday breakfast. The cheese bread is baked Saturday, blessed at the dawn mass, eaten with salumi and the blessed egg.
Ingredients
- 600 g strong flour
- 6 eggs eggs
- 200 g Parmigiano Reggiano, grated
- 200 g young pecorino, grated
- 120 ml olive oil
- 20 g fresh yeast
- 100 ml warm milk
- 2 tsp black pepper
- 1 tsp salt
Method
- Dissolve yeast in warm milk. Combine with flour, beaten eggs, olive oil, salt, pepper.
- Knead 10 minutes. Add both cheeses, knead in.
- Rise 2 hours covered in a warm place.
- Shape into a tall round loaf and place in a buttered, floured tall mould (the panettone-style high one).
- Rise 90 minutes — until it reaches near the top.
- Bake at 180°C (355°F) for 50–60 minutes — top deep mahogany.
- Cool fully before slicing. Eat with prosciutto, salami, and a hard-boiled egg blessed at church — Easter morning breakfast in Umbria.