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Easiest Way to Cook Appetizing Pizza di pasqua

Pizza di pasqua. Although it is called Pizza di Pasqua, this dish is really a delicious Italian cheese bread, typical of the regions of Umbria and Marche in central Italy. Italians prepare this dish for the traditional Easter picnic (Pasqua is the Italian word for Easter) – since this is the time of the year when warmer days beckon us to eat outside. The pizza di Pasqua ("Easter Pizza" in English), in some areas also called crescia di Pasqua, torta di Pasqua, torta al formaggio or crescia brusca, is a leavened savory cake typical of many areas of central Italy based on wheat flour, eggs, pecorino and parmesan.

Pizza di pasqua Take two thirds of the pastry and form this into a round loaf or ' pagnotta ' shape. Roll what remains into a thin strip. Pizza di Pasqua (Easter Pizza) is the cheesy bread Italians serve at Easter and Chef/Owner Michele Casadei Massari of Lucciola Restaurant in New York City shared his family recipe with us. You can have Pizza di pasqua using 0 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pizza di pasqua

Pizza di Pasqua – Easter Pizza. The Easter pizza with cheese, is a typical dish of the Easter celebrations of the Umbria region , great to enjoy both stuffed with meats typical of the area to be alone. Pizza di Pasqua from Le Marche, meaning "Easter pizza" is also known as crescia di Pasqua and pizza al formaggio, can be either sweet or savoury. It is very similar to pizza di Pasqua from Lazio and pizza al formaggio from Umbria.

Pizza di pasqua instructions

  1. Fare il lievitino (latte tiepido, lievito) da sciogliere e lasciare a lievitare per almeno 15/20 minuti con sopra la pellicola per alimenti traforata.
  2. Sbattere per almeno 5 minuti le uova con lo zucchero con uno sbattitore.
  3. Mescolare farina, uova, lievitino fino ad ottenere un impasto omogeneo ed aggiungere uvetta, canditi, cioccolata ed anice e lasciar lievitare per 4/5 ore in forno spento con luce accesa..
  4. Passate le 4/5 ore, riprendere l’impasto, riammassarlo e frazionarlo in appositi stampi (io ne ottengo 3 con lo stampo da 1/2 kg) e lasciare nuovamente lievitare per altre 4/5 ore..
  5. Alla fine cuocere in forno preriscaldato elettrico a 150gr per circa 45/50 minuti.

It is a tall domed bread similar to panettone. They are both made for Easter and are either flavoured with raisins and lemon or citron zest for the sweet version. Line your mold with parchment paper and place the dough ball inside for last proofing. Cover with a linen towel and let rise in lukewarm place until almost double in size. This pizza has nothing to do with a Napolitan pizza and is an incredibly rich bread, thick with grated and diced pecorino, Parmigiano Reggiano cheese and often something extra to personalize it.

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