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 water lukewarm
- 7 gms dry active yeast 2 ½ tsp
- 500 gms all-purpose flour 4 cups
- 50 gms lard softened, or butter, ¼ cup
- 1 tsp sugar
- 5 egg
- 1 tsp salt
- 1 tsp black pepper
- 5 tbsp extra virgin olive oil
- 125 gms parmigiano reggiano finely grated, 1 cup + 1 tbsp
- 125 gms pecorino romano finely grated, 1 cup + 1 tbsp
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