Crescia di Pasqua Fatta in Casa Delizia Pasquale Tradizionale

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Find out how to prepare Crescia di Pasqua, the typical leavened product of the Umbrian and Marche region. • Discover the recipe, the tricks and the tips to prepare this leavened cheese that will be prepared for Easter! • 😋 DO YOU LIKE MY RECIPES? SUBSCRIBE ➡️ https://bit.ly/LaCucinadiSonia • 🍳 PROCEDURE 🍳 • 00:00 - Today I'm taking you to the Marche region to prepare the traditional Crescia di Pasqua. Here are the steps: • Dissolve the brewer's yeast in warm water. • In a large bowl, mix the flours and the dissolved yeast. Mix and cover with plastic wrap to leaven for an hour in the oven off. • 01:18 - Meanwhile, crack the eggs into a bowl and beat them. Add the oil, honey, lard, salt, pepper, pecorino and grated Parmesan. Mix and cover with foil. • 02:40 - When the yeast has risen, put it in the planetary mixer with the hook and add the flour and egg mixture alternating. Knead until you get an elastic compound. • 03:52 - Knead the dough on an oiled surface and shape it into a ball. • 04:22 - Grease a panettone mold (18 cm in diameter) with lard and insert the dough. Leave to rise in the turned off oven for 3-4 hours. • 05:33 - Preheat the oven to 200°C, put a saucepan of water on the bottom and bake the crescia. Reduce the temperature to 175°C and cook for 55 minutes. • Once cooked, let the crescia cool before gently removing it from the mould. Let cool completely on a rack. • To best enjoy Crescia di Pasqua, it is advisable to wait two or three days after cooking. However, you can also taste it immediately, accompanying it with a platter of cold cuts and cheeses, following tradition. • Here is the delicious Crescia di Pasqua, perfect for celebrating this holiday with a touch of Marche and Umbrian tradition. Happy Easter everyone! • 🍳 INGREDIENTS 🍳 • Ingredients • For the yeast • manitoba flour 50 g • flour 0 50 g (or re-milled durum wheat semolina) • brewer's yeast 12.5 g • water 100g • For the dough • manitoba flour 150 g • flour 0 200 g (or re-milled durum wheat semolina) • extra virgin olive oil 70 g • lard 50 g • ground black pepper 2 g • salt 10 g • 5 medium eggs (250 g) • diastatic malt 5 g (or 1 teaspoon of honey) • grated pecorino 125 g • grated cheese (such as Grana Padano or Parmigiano Reggiano) 125 g

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