Umbrian Easter Cheese Bread: The Authentic Holiday Recipe…
In the green heart of Italy, Umbria, lies a culinary delicacy that encapsulates the simplicity and authenticity of rural life in this wonderful region: the Umbrian Easter Cheese Bread. This traditional recipe, handed down from generation to generation, is a true treasure of local gastronomy, beloved for its rich flavor and soft, enveloping texture.
Ingredients:
- 300g plain flour / 2 1/2 cups all-purpose flour
- 200g grated mature Umbrian pecorino cheese / 7 oz grated aged pecorino cheese
- 50g grated Parmigiano Reggiano / 1/2 cup grated Parmesan cheese
- 3 eggs
- 150ml /2/3 cup milk
- 100ml/ 7 tablespoons extra virgin olive oil
- 1 sachet (about 16g) baking powder for savoury cakes / 1 tablespoon baking powder
- Freshly ground black pepper, to taste
- Salt, to taste
- A pinch of nutmeg /
How to Prepare Umbrian Easter Cheese Bread:
- Start by sifting the flour into a large bowl. Not only will this prevent lumps from forming, but it will also help incorporate more air, making the dough fluffier. Add the baking powder and mix.
- Add the grated Umbrian pecorino cheese and Parmigiano Reggiano to the flour and baking powder mixture. Mix well to evenly distribute the cheeses within the dough.
- In a separate bowl, beat the eggs with a pinch of salt, then gradually incorporate them into the flour-cheese mixture.
- Slowly add the milk and oil, working the dough until it becomes smooth and homogeneous. At this point, season with pepper and nutmeg to taste.
- Pour the mixture into a baking dish previously greased with a little oil and floured, leveling it with a spatula. Bake in a preheated oven at 180°C (350°F) for about 40-45 minutes, or until the surface is golden brown and crispy.
- Once baked, let the cheesecake rest for a few minutes before cutting it. This will allow the cheese to firm up slightly, making it easier to cut. Serve the pie warm or at room temperature, accompanied by a good charcuterie board!
Bon Appetit!
