published on 10/03/2016 11:03:58 section
News and events
chianciano terme (siena)
During Easter the food traditions and the different specialities thriumph in the Italian’s homes.
Easter’s Pizza, which is similar to a Panettone in its form, is an ancient poor dish, prepared by the farmers in the Ninetenth Century. Its most important feature is the dough smoothness, that in the past was left rised for one night close to the fire, giving it a unique scent.
Your mouth’s watering?
INGREDIENTS
500 gr flour
150 gr grated Pecorino cheese
100 gr grated Parmesane
250 gr pieces of pidifferent cheese (Provolone, Emmenthal…
3 eggs
1 glass of milk
1 glass of olive oil
1 yeast in cube
1/2 tsp salt)
DIRECTIONS
In a bowl put together flour, eggs, salt, olive oil, yeast melted in some lukewarm milk, Pecorino and Parmesan cheese. Stir everything till you obtain a uniform and smooth dough.
Cover the dough with a rag and left him rise for 2 hours.
After the 2 hours cut the other cheeses in pieces and mix them together with the dough. Put the dough in a 20 cm high edges oven pan. Cover everything again and left him rise for another hour.
Bake it in the already hot oven at 200° for about 45 minutes.
A final suggestion: in Tuscany we use to eat the Easter’s Pizza with some slices of Capocollo!
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