Go Back
Print
Torta Pasqualina Umbra

Torta Pasqualina Umbra

Torta Pasqualina Umbra - a traditional Easter recipe from the Italian region of Umbria.

Course: Bread
Cuisine: Italian
Prep Time: 4 hours
Cook Time: 45 minutes
Total Time: 4 hours 45 minutes
Author: Manuela Zangara

Ingredients

  • 100 ml – ½ cup water lukewarm
  • 7 gms – 2 ½ tsp dry active yeast
  • 500 gms – 4 cups all-purpose flour
  • 50 gms – ¼ cup lard or butter softened
  • 1 tsp sugar
  • 5 eggs
  • 1 tsp salt
  • 1 tsp pepper
  • 5 tbsp extra virgin olive oil
  • 125 gms – 1 cup + 1 tbsp Parmigiano Reggiano finely grated
  • 125 gms – 1 cup + 1 tbsp Pecorino Romano finely grated

Instructions

  1. Dissolve the yeast and sugar in the lukewarm water and keep it aside to activate until frothy.
  2. In a separate bowl, whisk together the eggs, pepper, salt, extra virgin olive oil and grated cheeses.
  3. Put this egg mixture in the bowl of an electric mixer fitted with a paddle attachment, add the flour and the water and yeast and mix well. When all the liquid has been absorbed, add the butter a little bit at a time. Keep kneading until you obtain a smooth and pliable dough. Make it into a ball and keep it aside to proof for 1 hour.
  4. Put the ball in a greased tall 20 cm – 8 inch round pan (or a panettone mould) and let it rise until it reaches the top edge.
  5. Bake in a pre-heated oven at 180°C – 350°F for 45 minutes or until a wooden skewer inserted in the middle comes out clean.  Put a bowl of water in the oven while baking this Torta, so it remains moist on the inside.
  6. Serve at room temperature with mixed cheeses and salumi.