Umbrian Crescia di Pasqua
(makes 1 | 2.45 hours | medium)
A traditional Umbrian Easter dish – not to be confused with the flat “crescia”. A soft, leavened bread with a savory aftertaste due to the mix of cheese used in the dishe’s preparation. It is traditionally served with thinly sliced cured meats.
45g brewer’s yeast – 425g plain flour “00” + more for dusting– 3 eggs – 50g warm water – 25g grated Pecorino – 100g grated Parmigiano – salt and pepper – butter
- Start by mixing 10g brewer’s yeast with 25g flour and 50g warm water, then cover and let it rest for 30 minutes.
- Separate 3 egg yolks from the whites, placing them in a large bowl. Whisk the whites until they form peaks, then combine the yolks and 100g of extra virgin olive oil.
- Add to the mix 25g of grated Pecorino and 100g of Parmigiano, mix well and then add the mix you made at the beginning, which in the meantime should have leavened slightly, season with salt and pepper.
- Crumble in another 35g of brewer’s yeast and 400g of flour, gradually, incorporating it well as you go.
- Once it becomes too thick to be mixed with a whisk, begin kneading it with your hands until you achieve a smooth, compact and elastic dough.
- Butter a 22cm baking dish, then sprinkle some flour into it and shake to distribute evenly, place your dough in it and let it rest and leaven, covered, until it has filled the whole tray (around 1 hour).
- Preheat the oven to 180 degrees celsius and bake the Crescia for 30 minutes, covering it with tinfoil after 15 minutes have passed. Before removing it from the oven poke it with a knife in the middle to see if it comes out clear.
- Serve cut into slices accompanied by an array of cured meats.