Tag: Easter

Pizza or Easter cheese cake – Italian Cuisine

Soft and very tasty, the pizza or cheese cake of Salt and pepper is a variant of the typical recipe of the Marche and Umbria, where it is called "crescia"and is usually prepared in the period of Easter. It is a high and soft savory cake like a panettone of which it is a distant relative, as is also the Roman variant which, instead, is one pizza sweet cinnamon scent. There pizza or cheese cake it is typically consumed for breakfast along with cold cuts and boiled eggs and chocolate eggs but, you can serve it both hot and cold as an appetizer accompanied by the meats you prefer.

There pizza or salt and pepper cheese cake it is prepared with a mixture of mature cheeses such as pecorino and parmesan and the addition of fresh pecorino cut into cubes. It is cooked in a tall mold that gives it its characteristic shape. The preparation is not very simple, it requires long rising times, and for a perfect result it is important that it is prepared at least 48-72 hours before to allow all the ingredients to blend well. The result? Extraordinarily delicious!

Discover now how to prepare the pizza or cheese cake, let yourself be guided by the simple passages of this one Salt & Pepper recipe and have fun preparing with us a characteristic Italian dish that will captivate your guests from the first taste!

Ingredients for 6 people

Step by Step

- Preparation of pizza or Easter cheese cake
  
  1) Crumble the fresh brewer's yeast in a bowl and mix it with a little warm water; add it sugar, dissolve it and gradually add little flour until you get a soft dough. Put it in a bowl, cover it e make it rise in a warm place.
- 2
- 2) Grater the parmesan and the aged pecorino. Reduce the fresh pecorino diced.
- 3
- 3) Mix the flour remained with i cheeses grated and place them in a fountain on a pastry board.
- 4
- 4) Put in the middle the eggs, an outlet of salt, a minced of pepper, 2 tablespoons of oil and it lard. Start working, gradually incorporating all the ingredients, and adding, a little at a time, lukewarm water sufficient to obtain a soft dough (about half a glass).
- 5
- 5) Join the leavened dough and continues to work thedough with hands for about 15 minutes, until the dough comes off the hands. Add the diced pecorino and distribute it well.
- 6
- 6) Put the dough in a floured bowl, cover it with a cloth and put it in bump up in a warm place for about 2 hours.
- 7
- 7) Resume the dough, knead it lightly and place it in one 20 cm mold with high edges (if possible flared, otherwise cylindrical) anointed with lard. The dough should not exceed half the height of the mold. Leave him bump up again, covered, until it has almost doubled in volume.

How to choose the Easter dove at the supermarket – Italian Cuisine

The vademecum arrives to choose a quality dove near the Easter holidays. To propose it is the observatory of the consumption of QualiScegliere.it, site that reviews products and services

The symbol of the Easter holidays par excellence, the Colomba, from north to south, together with the Easter egg, is the protagonist of the Easter tables and lunches. The question every year is the same: which dove to choose?
And then the price. The common opinion is that choosing low-cost products must necessarily give up quality, but this is not always the case.
The Consumption Observatory arrives to help us with a study carried out by making a comparison between different products of the large-scale retail trade, including sweets from well-known companies, supermarket brands and discount stores and on the basis of the ministerial decree dated 22/07/2005 which regulates the ingredients to be used for the preparation of the dessert. The price of analyzed industrial doves went from 3.29 euros per kg up to about 12 euros.

What does the quality of a dove depend on?

As far as the denomination is concerned, there is a ministerial decree aimed at protecting the characteristics of this traditional dessert: according to the decree, the dove must be a soft pastry made with natural leavening. When tasted it must be soft, with the shape of the bubbles elongated, while in the upper part there must be a glaze based on egg white and sugar with almonds, at least 2%, and grains of sugar.

The ingredients, the first indicator

The ingredients are the first quality indicator. The dough of the dove must contain: wheat flour, sugar, whole class A chicken eggs or egg yolk (with an amount of yolk not less than 4% of the total), butterfat (minimum 16%), peel of candied citrus fruits (in a quantity not less than 15%), natural yeast and salt. To have the denomination of dove they are however allowed of the additional ingredients milk and derivatives, honey, cocoa butter, malt, sugars, other types of yeast, natural flavors, emulsifiers and two types of preservatives (sorbic acid and potassium sorbate).
For the icing instead the optional ingredients besides almonds are: armelline, hazelnuts or cashews, flour (of rice, corn or wheat), cocoa, sugars, starches, vegetable oils, natural flavors, emulsifiers and the two preservatives already mentioned above.
Here are the characteristics that a good dove must have

The list of ingredients, their quality and the percentages in which they are present in the dough;

The consistency of the dove, which must be soft and have a well elongated honeycomb

The leavening process: for the classic dove a long leavening (at least 8 hours) is required in a natural way

The quality of the crust, which instead must be crunchy, homogeneous, and adherent to the dough.

The price is not a parameter indicative of quality, because this depends on other logics (the reputation of the brand, the offers of the store, etc.).

10 recipes for Easter lunch – Italian Cuisine

You don't know what to cook for lunch of Easter? From the appetizer to the first, passing through the second and the side dish up to desserts, Sale & Pepe has selected the 10 best for you recipes for Easter lunch: many delicious and tasty ideas to spend Easter at the table with relatives or friends.

The typical and inevitable ingredients of the Easter menu in Italy? Eggs, lamb, dove, all foods that symbolize the resurrection of Jesus and rebirth, Easter being a Christian religious festival. Eggs (whether birds or chocolate) are a reminder of the birth of a new life. The dove is a symbol of peace and salvation (a dove with an olive branch in its beak flew towards Noah after the universal flood, as a gesture of reconciliation with God). The lamb symbolizes the sacrifice of Jesus.

You can open your lunch with a delicious, very Easter appetizer: i Savory cavagnetti with salami, with the inevitable boiled egg, as usual.
The unleavened bread, instead, it is very dear to the Jews and typical of the Jewish Passover: it is a poor bread and without salt (it recalls the liberation of the Jewish people from the slavery of Egypt: there was no time to lose and, for the trip, focaccias were prepared not leavened). Here we propose it as a base for mini filled canapés with rocket, radicchio and nettles. You can serve them for the aperitif, for the Easter Monday picnic or as a quick snack. You can find unleavened bread in the supermarket or in stores specializing in organic products.

As a first succulent and greedy, prepare the Lasagna with lamb ragù: lasagna is the queen of Easter lunch. Topped with lamb ragù it becomes even more appropriate. Or here are the Tagliatelle with artichoke and lamb ragù, meat rich in protein, perfect also for children and for those on a diet.
The lamb cannot miss even as a second. Le cuisine Grilled Ribs, embellished with cooked ham, cream and parmesan: it will take less than half an hour to prepare them; you will make the joy of your guests.

For the dessert, opt for the chocolate egg, yes, but in the form of a delicious one Dark almond cake, a sin of glutton very easy to make and very good. Also the dove can be reread and served in a refined and appetizing way: here is the Dove soup, with caramelized oranges, cream and limoncello.

We have prepared so many for you Easter recipes: look at our special special!

Ingredients for 6 people

Step by Step

Preparation of pizza or Easter cheese cake

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The vademecum arrives to choose a quality dove near the Easter holidays. To propose it is the observatory of the consumption of QualiScegliere.it, site that reviews products and services

What does the quality of a dove depend on?

The ingredients, the first indicator

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