Italian Easter cheese pie
The Easter cheese pie is typical of the Central Italy where it is called “pizza di formaggio” or crescia. It’s usually eaten on Easter morning together with salami and hot chocolate but it’s not unusual to find it also after o before Easter. The recipe is simple and fun to make so if you’re looking for a very traditional Italian dish for Easter this is one of the best thing.
Italian Easter cheese pie: ingredients for 2 molds (500g each)
500 grams of Manitoba or all purpose flour
20 grams fresh yeast
100 grams of pecorino cheese
150 grams of Parmesan cheese
150 grams of cheddar cheese
1 glass of oil
1 glass of milk
Italian Easter cheese pie: recipe
- Dissolve the yeast in the milk and put it to rest. Mix eggs, cheese, Parmesan cheese, flour, oil, salt and pepper to taste and finally add the yeast dissolved in milk.
- Whisk the mixture well with your hands or with a mixer and once all the ingredients are well blended pour in two high molds if you choose to prepare two or in one big mold if you prefer to have a single pie. Make sure you pour the mixture arriving just under half of the pan, then add the cheddar cheese by sticking the pieces directly into the dough. Let the dough rise for a couple of hours covered with a cotton cloth.
- Heat the oven to its maximum then lower it to 180-190°C (356°F) and bake the pies taking them out of the oven when they are golden on the surface. Allow to cool with the oven door open and serve cold.
Preparation time: 1 hour + rising time
[Pic by Giuseppe]