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Torta di Pasqua

Torta di Pasqua Umbria
Torta di Pasqua
Print Recipe
Torta di Pasqua is an Umbrian savoury cake in the shape of a panettone that is typical of the Easter period, as the name suggests. According to tradition, in fact, it is eaten for breakfast on Easter morning along with the blessed eggs. But the cake is often eaten during Easter lunch as well, served in that case as an appetizer, and it is also an excellent snack for children. It is good eaten alone and pairs well with Umbrian cold meats, especially pork salami and capocollo.
Servings Prep Time
3 cakes 90 minutes
Cook Time Passive Time
60 minutes 120 minutes
Servings Prep Time
3 cakes 90 minutes
Cook Time Passive Time
60 minutes 120 minutes
Torta di Pasqua
Print Recipe
Torta di Pasqua is an Umbrian savoury cake in the shape of a panettone that is typical of the Easter period, as the name suggests. According to tradition, in fact, it is eaten for breakfast on Easter morning along with the blessed eggs. But the cake is often eaten during Easter lunch as well, served in that case as an appetizer, and it is also an excellent snack for children. It is good eaten alone and pairs well with Umbrian cold meats, especially pork salami and capocollo.
Servings Prep Time
3 cakes 90 minutes
Cook Time Passive Time
60 minutes 120 minutes
Servings Prep Time
3 cakes 90 minutes
Cook Time Passive Time
60 minutes 120 minutes
Ingredients
Servings: cakes
Instructions
  1. Beat the eggs, lard and oil together with the beater until they are well mixed.
  2. Sprinkle some flour on a large wooden board, place the bread dough on top, make a hole in the centre of the dough and pour in the emulsified egg, lard and oil mixture, then add the salt.
  3. In the meantime, dissolve the yeast in lukewarm milk and add it to the mixture.
  4. Continue to knead adding flour as needed. Beat the dough for a long time, approximately one hour, until the dough no longer sticks to the board.
  5. Add the parmesan and pecorino cheeses to the dough and mix well.
  6. Divide the dough into three parts and place them into a pan greased with lard. The dough should be approximately 3 cm thick, to leave room for it to leaven.
  7. Cut the Swiss cheese into cubes and spread it over the dough.
  8. Let the dough rise for approximately two hours.
  9. Place the pies in a conventional oven at 200 degrees Celsius for an hour.
  10. As soon as the cake turns yellow, cover it with aluminium foil so that it does not brown too much and, if necessary, adjust the oven temperature.
  11. The cake is ready when a toothpick inserted in it comes out completely dry.
Recipe Notes

Allow the cakes to cool and then serve them cut into slices and stuffed with salami and other cured pork meats.

Torta di Pasqua should be stored in a tightly sealed plastic bag for around three days. If you do not plan on eating the cakes immediately, it is best to cut them in half and freeze them.

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