In Umbrian cookery tradition the week before Easter, normally on Holy Thursday or Friday, at the end of Lent fast, people prepare the typical "torta di Pasqua" with cheese. Originally it was cooked in piece of crockery, today in aluminium.
Its receipt is very ancient and in Umbria obtained the title P.A.T. (a traditional original product)
"Prepare Torte" is a custom that sets every year in a lot of Umbrian families. It means also stay togheter to prepare this specialty: to break eggs, to cut and to grate cheese, to hand knead all the ingredients, to check carefully the rise and then the cook.
Finally, on Easter morning, traditionally people prepare the breakfast with the food blessed on Holy Friday: the "cheese torta", the boiled eggs and the pork products; all with a good glass of red blessed wine.
If then will remain some cheese torta it is very good also for a pic-nic on Easter Monday!
700 gr. flavour
180 ml. milk
50 ml. di olive oil
25 gr. di butter
40 gr. yeast
100 gr. grated parmesan cheese
100 gr. pieces of gruyere
75 gr. grated roman pecorino
Put the flavour as a fountain and then put inside the eggs, the salt, the olive oil and the butter.
Put the yeast in the tepid milk, then put it with the other ingredients.
Then add the gruyere and the other cheese.
Put some buttewr in a high pan and then put inside the paste till the half of it. Leave it to rise for about 1 hour; then, when the torta is raised the double, it is ready to be cooked.
Put it into the oven and cook it at 180° temperature for about 40 minutes.
Remouve it from the oven and take it out from the pan: then leave it to become cold.
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