About this Recipe
This pecorino cake is a classic preparation of Umbria cuisine that is prepared for the Easter holidays. It lasts for a few days if closed properly, so prepare two of them and enjoy them gradually with cured meat, fresh fava beans, pecorino cheese and of course a good glass of red wine:
a Rosso Umbro, beautiful drinkable, fresh, produced from a grape variety composed mainly of Sangiovese delle Colline grapes from the province of Todi and other red berried grapes from the area.
At the moment of delivery, the grapes are crushed and de-stemmed and subsequently conveyed in special fermenters where fermentation starts. The new wine is stored in steel tanks where it will be left to slightly refine.
It looks like a fairly soft red, fresh fruity and round in the mouth. Ideal with appetizers, meats, cheeses and savory pies.
- 25g of fresh brewer’s yeast
(or 7g of dry brewer’s yeast)
- 500g of bread flour
- 1,5dl of water
- 200g of grated old pecorino cheese
+ more for the surface
- 50g diced sweet pecorino cheese
- 4 eggs
- 50g of extra virgin olive oil
- salt and pepper
30 minutes + resting time
Shell the eggs, put them in a bowl and beat them with the grated pecorino cheese and a pinch of pepper. Chop the yeast and melt it with the water. Add the flour a little at
a time alternating it with the beaten eggs with the cheeses, then add the poured oil and complete with about 1 teaspoon of salt and one of pepper.
If you have used the kneading machine, put the hook in place of the leaf and knead the dough for about 5 minutes, until it is smooth and elastic, otherwise knead vigorously by hand. Turn off the kneading machine, spread the pecorino cubes over the dough, then operate the hook again at low speed, only for the time they are distributed in the dough. Alternatively, spread the diced cheese over the surface of the dough and mix well.
Form a ball, put it in a large bowl, cover it with cling film and let it rise for about 30 minutes. Divide it into two equal parts, spread it in two rectangles, fold the upper third towards the center, then the lower one on the one just folded forming a kind of sheet folded in three. Round the dough into a nice compact ball, arrange it in two 750 g panettone molds, cover with cling film and leave to rise for at least 3-4 hours, until the dough almost reaches the edge of the mold.
Sprinkle the surface of the dough in the two molds with a little grated pecorino cheese and bake the Umbrian cake at 180 ° for about 45 minutes. Let the Umbria Cake cool on a wire rack, then slice it and serve.
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