Ciao a tutti! I am (finally) back! There is no good excuse for being away for such a long time. As always, I will try to make up by starting posting a lot 🙂
As tomorrow it’s ‘Pasqua’, I’d like to share with you again our family recipe for Easter ‘crescia’ – an Easter evergreen pecorino and parmisan cheese pie.
Happy Easter to you all!
Easter pizza or Easter ‘crescia’ (La crescia di Pasqua)
Where I live Easter is not quite Easter without crescia di Pasqua on our table (be it breakfast, lunch or supper time). Here is nonna Lella’s recipe for crescia di Pasqua:
- flour: 500 gr. (superfine flour – ‘OO’);
- 5 eggs (whole eggs);
- 2 and 1/2 cubes of brewer’s yeast (75 gr);
- olive oil: 100 gr.;
- butter: 50 gr.;
- (grated) grana padanocheese: 70 gr.;
- (grated) pecorinocheese: 40 gr.;
- one lemon peel (grated);
- salt, pepper, cinnamon, nutmeg.
Step 1: have brewer’s yeast melt in a ‘finger’ of water (or milk) in a bowl. Help the yeast melt working it with a fork or with a wooden spoon
Step 2: beat the eggs
Step 3: beat olive oil together with butter (the latter must be soft, not just taken out of the fridge!)
Step 4: mix flour, cheese, salt, pepper, cinnamon and nutmeg
Step 5: pour eggs, olive oil and butter and yeast into flour, and stir with a long wooden spoon (in the end using your hands)
Step 6: butter the baking pan (diameter: cm 22 – height: cm 12), and then pour flour into it (so that crescia di Pasqua won’t stick to it when ready to be served)
Step 7: cover the dough with a dishcloth and have it rise for about one hour in a terrine
Step 8: work the dough again (using your hands) and place it in the baking pan; then have it rise until it reaches the height of the pan
Step 8: place the pan into the preheated oven (175/180 C°) for about 45 minutes (however, after about 20 min. it’s better to cover the top of the crescia with oven paper, so that the top does not overcook – you can first make a ball out of the oven paper, then make it flat and place it on top)
Step 9 (the easiest): serve and eat!