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