Torta Di Pasqua is a typical Italian Easter recipe that comes from Central Italy. Common in Umbria and Le Marche, in particular, is know also as Pizza di Pasqua or Crescia Brusca. It is a kind of bread prepared with eggs and cheese which is often served as antipasto with cold cuts.
600 gr Flour
1/2 glass Milk (room temperature)
50 gr Extra virgin olive oil 50
10 gr Sea salt
8 gr Ground pepper
150 gr Pecorino Romano cheese (grated)
150 gr Parmesan cheese (grated)
350 gr Young Pecorino cheese cut into small cubes
50 gr Brewer's yeast
Mix the milk with 50 gr of flour and the yeast, then set aside. Crack the eggs into a bowl and add black pepper, salt lightly and start beating, then incoporate the flour and the milk, flour and yeast mixture, stir in the two different kinds of grated cheese and olive oil.
Butter 4 moulds, place the mixture in the moulds leaving enough space for it to rise (keep in mind that they double in size while cooking), cover with a tea towel and set aside to rest for 40 minutes. Then place the cheese cubes in the middle, cover again and let them rest for at least another 20 minutes.
Brush the surface with egg wash and bake in a pre-heated oven at 160 C.