Torta di Formaggio (or Torta Pasquale)
During the week before Easter, the Umbrian farmwomen bake the traditional Easter cheesebread in their outdoor stone bread ovens. Here is a recipe for la torta di formaggio – thanks to my friend...
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Cooking tools:
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Pastry board
- Whisk
- Oven
- Baking dish
- Cooling rack
- Chef's knife
- Cutting board
- Grater
- Pastry brush
- Kitchen towel
- Cake pan
- Coffee can
Ingredients
- 3 cups all-purpose unbleached flour
- 1 ounce yeast
- 1 cup grated aged Pecorino cheese*
- ½ cup diced young Pecorino cheese*
- 3 large whole eggs
- 1 large egg yolk
- 2 tablespoons lard
- 1 tablespoon extra-virgin olive oil
- ¼ cup butter
- ½ cup milk
- Salt
- freshly ground black pepper
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