How to prepare Crescia al formaggio?
Crescia al formaggio is an Italian cheese Easter bread typical from the Marche region.
- Difficulty: low
- Cooking Tim: 50-60 min
- Preparation: 30 min
- Cost: low
Crescia al formaggio is a typical recipe from Marche, which is usually prepared during the Easter period, full of Cheeses and great to enjoy with meats you prefer. Crescia al formaggio has the same shape of a cake, but instead to be sweet is salty and it has a much more spongy consistency. The preparation of crescia handed down from generations to generations, every family has its own little secret in the kitchen that makes the recipe crescia only: It is therefore difficult to find the unique recipe on how to make Crescia al Formaggio.
Crescia al formaggio is a valid and original alternative to traditional bread and your guests will not be able to say no, even the children! Who can resist a slice of crescia served with ham or salami?
- flour 500 g
- Parmesan 150 g
- Extra virgin olive oil 150 g
- dried yeast (1 packet = 7 grams) (ps. Thanks James for your email)
- milk 150 ml
- medium eggs 5
- sugar 1 tsp
- pinch of salt
- 10 g pepper ground to taste
- Pecorino Cheese 100 g
Preparation of Crescia al formaggio:
- Dissolve the sugar with the milk
- Pour the flour, Parmesan, dried yeast, and milk into a large bowl.
- Knead using your hands.
- Add the eggs kept at room temperature to the mixture, then add the ground pepper and the salt.
- Add the oil, keep knead the mixture for 10 minutes until the mixture is well blended.
- Add the cubed cheese to the mixture. Keep kneading the dough.
- Transfer the dough on a pastry board.
- Knead quickly the dough until you have made a ball.
- Place the crescia into a cylindrical mould previously buttered and covered with baking paper.
- Brush the surface of crescia with butter and let rise the dough for 2 and a half hours at room temperature of 30 degree.
- After 2 hour and half, bake the crescia al formaggio in a preheated oven to 180 degrees for about 50-60 minutes.
- Before baking, sprinkle a little cold water in the oven.
- After 50 minutes, do the toothpick test. If the inside of the crescia al formaggio is dry, it means that the crescia al formaggio is ready.
- Let it cool down. Once cooled, take it off from the mould and cut into slices.
- Serve the crescia al formaggio as bread or starter.
Happy Easter in the name of the traditional cuisine of Marche
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