Crescia di Pasqua
Crescia di Pasqua. This typical Le Marche Easter bread is actually so rich that it is more like a cake – a huge cheese filled and rather moreish cake that when baking fills the kitchen with a lovely aroma. It is traditionally eaten at Easter, after the period of Lent when Italians long for some rich food. It is packed full of eggs and the local cheese, Pecorino and can be eaten on its own or with local cold meats and salamis. Many locals will have their secret family recipes passed down through the generations and will bake several breads to give as gifts to friends and family. This is a bread that will also be offered up to the local priest to be blessed.
I have to admit that I made the dough in my bread machine and although a little concerned about the excess moisture from the cheese it turned out just fine and saved me a lot of time. Being English I have to make my hot cross buns and my easter chocolate cake as well as the Le Marche Crescia di Pasqua.
- 6 eggs
- 100ml luke warm milk
- 650g 00 bread flour
- 220g of grated pecorino cheese (or a mix of pecorino/parmesan)
- 160g margarine (or lard)
- 40g dry yeast
- 2 tsp salt
- tsp atleast of pepper
- Place the ingredients in bread machine in the order above and set to dough mode
- Knead the dough well on a floured surface
- Place in a large, round, deep cake tin and allow to rise in a warm place for atleast an hour.
- Bake in a 180 degrees oven for about 50 minutes