Appetizers

MORTADELLA GRIGLIATA CON CARAMELLO ALLA BIRRA
There are no translations available. Ingredienti: 4 fette di mortadella...
RICOTTA E INSALATA D'INVERNO
There are no translations available. INGRDIENTI Ricotta bio, 400 g di carote, ...
CROSTELLO Ricetta tra storia e tradizione
There are no translations available. Ingredienti: 3 kg di pasta lievitata 1/2...
PAN CACIATO ALLO ZAFFERANO
There are no translations available.   A Umbertide e dintorni nel Settecento...
LARD DUMPLINGS WITH ITALIAN SHEEP CHEESE OF NORCIA
Ingredients -semi matured cheese “pecorino” of Norcia -slices of lard After...
ROLLS WITH ITALIAN FRESH SHEEP CHEESE “PECORINO” OF NORCIA
Ingredients -“Pecorino” of Norcia cut in slices -Ham steak slices -2 eggs...
ITALIAN BRUSCHETTA WITH ITALIAN CHEESE “CACIOTTA”
Ingredients for 4 people 4 slices of bread 4 slices of fresh “caciotta” 4...
MORSEL
Ingredients for 4 people1 kg of flour150 g of cheese100 g of cheese cut into...
STARTER OF SHEPHERD
Ingredients for 4 people:-300 g. salted ricotta of Norcia-50 g. black truffle...
TASTY IDEA WITH THE HOUSEWIFE'S LOAF
For those who wish to use in the kitchen the housewife's loaf of Castiglione...
FLAT BREAD WITH ONION OF CANNARA
-250 g of flour-15 g of yeast-½ cup of extra virgin olive oil-1 tablespoon...
SAVOURY TART WITH FAVA BEANS
Serves 4For the shell:-150 g of rye flour-60 g butter at room temperature-1...
SAVOURY TART WITH SPELT
Serves 4For the shell:-300 g of flour-2 eggs-2 tablespoons extra virgin olive...
TRIANGLES OF PANDORATO WITH TRUFFLE
Serves 6Ingredients:-sliced ​​bread-100 g of truffle-1 anchovy...
BRUSCHETTA (toasted bread) WITH TRUFFLE
Ingredients for 4 people: 2 hg black Truffle 2 cloves garlic 2 anchovies in...
Bruschetta (Toasted bread)
Ingredients for 4 people: 4 slices homemade bread Extra virgin olive oil 1 or 2...
Olives with orange
Ingredients for 4 people: 500 g black olives Extra virgin olive oil Wild fennel...
Crostini with truffles from Gubbio
Ingredients for 4 people: Extra virgin olive oil 50 g truffles from Gubbio 4...
Bruschetta with lentil pâté
Ingredients for 4 people: 300 g lentils Half an onion 1 clove of garlic 4...
TART OF EASTER PDF Print E-mail

 

 

It can be said that every family is the repository of its own version of this delicacy typical of the Umbrian tables of the Easter period. This is one of those: great on its own, if accompanied by sublime capocollo or salami and boiled egg blessed, as dictated by local tradition for breakfast on Easter morning.
Ingredients for a cake about 1 kg:
-500 g. flour type 0
-75 g. lard
-75 g. extra virgin olive oil from Umbria
-50 g. brewer's yeast
-50 ml lukewarm water
-1/2 paper cup of milk
-100 g. grated pecorino romano
-100 g. grated Parmesan cheese
-75 g. Swiss cheese, diced
-5 eggs
-a pinch of pepper for each egg
-15 g. salt
Mix 50 grams of flour and 10 g. of yeast dissolved in 50 ml of warm water. Let stand "lievitino" thus formed for a few hours, a perfect night, covering the bowl with a cloth.

Then dissolve in warm milk lard and the remaining yeast.
Beat the eggs with a pinch of salt, add the cheese while continuing to stir, leaving flavor thoroughly.
Resume lievitino. To this add the remaining flour, the milk, yeast and lard, eggs mixed with cheese, salt, pepper and oil.
Knead vigorously for 30 minutes.
Obtain a mold (aluminum or crock, greased and floured or paper) and pour the mixture, which should arrive in the middle container. To obtain the classical form of dome once cooked, it is advisable to give the dough into a ball before pouring it into the mold.
Let rise in a warm oven: to facilitate the rising process and keep the mixture moist, you can leave a pot of boiling water on the bottom of the oven with the interior light on.
When the mixture reaches the edge of the container, approximately after 3 hours, the cake is ready for baking in a hot oven: at 160 ° for 20 minutes and then at 135 ° for 25 minutes. In any case, the time depends on your oven, but shall be the "toothpick test"!


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