Among the Umbrian tables, on Easter morning, there is a traditional cheese cake. A savory panettone which, depending on the area, may undergo variations while maintaining its constants: cheese, pecorino cheese, salt and pepper. As per tradition, this soft rustic is accompanied by the flavors of the capocollo, boiled eggs and wine and in ancient times it was customary to prepare it during Holy Week and then take it to church, to be blessed, on Easter day.
Let’s see how it is prepared.
Ingredients
500 gr of flour
20 gr of fresh brewer’s yeast
100 gr of pecorino
150 gr of parmesan
150 gr of emmenthal
1 glass of oil
1 glass of milk
4 eggs
salt
pepper
Process
We begin by dissolving the yeast in the milk and let it rest. We mix eggs, pecorino, parmesan, flour, oil, salt and pepper to taste and at the end we also add the dissolved yeast. Beat the mixture well, working it with your hands or, even better, with the mixer and once all the ingredients are well mixed, pour them into two tall molds, for those who choose to prepare two or a large one if you prefer to have one only cake, pouring the dough just under half. We add the emmenthal into pieces by putting it directly into the dough and let it rise for a couple of hours covered with a cloth. We heat the oven to the maximum and then lower it to 180-190 degrees and bake. Once they have a golden appearance let them cool in the open and off oven.
Enjoy your meal!
Photo by dissapore.com
