Torta Pasqualina Umbra
Torta Pasqualina Umbra
a traditional Easter recipe from the Italian region of Umbria.
Ingredients
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½ cup water lukewarm
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2 ½ tsp dry active yeast
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4 cups all-purpose flour
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¼ cup lard or butter softened
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1 tsp sugar
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5 eggs
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1 tsp salt
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1 tsp pepper
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5 tbsp extra virgin olive oil
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1 cup + 1 tbsp Parmigiano Reggiano finely grated
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1 cup + 1 tbsp Pecorino Romano finely grated
Instructions
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Dissolve the yeast and sugar in the lukewarm water and keep it aside to activate until frothy.
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In a separate bowl, whisk together the eggs, pepper, salt, extra virgin olive oil and grated cheeses.
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Put this egg mixture in the bowl of an electric mixer fitted with a paddle attachment, add the flour and the water and yeast and mix well. When all the liquid has been absorbed, add the butter a little bit at a time. Keep kneading until you obtain a smooth and pliable dough. Make it into a ball and keep it aside to proof for 1 hour.
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Put the ball in a greased tall 20 cm – 8 inch round pan (or a panettone mould) and let it rise until it reaches the top edge.
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Bake in a pre-heated oven at 180°C – 350°F for 45 minutes or until a wooden skewer inserted in the middle comes out clean. Put a bowl of water in the oven while baking this Torta, so it remains moist on the inside.
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Serve at room temperature with mixed cheeses and salumi.
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