We have reached Easter period and keeping in theme with tradition .. guess what we would like to eat today?!
But of course … the one and only.. inimitable CRESCIA DI PASQUA!
Soft, tasty.. the unmistakable CRESCIA DI PASQUA is a typical recipe of Le Marche region which, as the name suggests, is prepared right in the Easter period: usually is a great dish for a pic nic on Easter Monday, but tradition has it that it is also eaten in the mid-morning breakfast of Easter Sunday, as an accompaniment to salami, cheese and boiled egg.
CRESCIA DI PASQUA is a very long recipe to prepare, because the dough needs to rise for a long time, and even cooking in the oven requires its timing.
It is prepared with grated parmesan and also with pieces of Emmental type cheese, able to create the typical eyelets which give more lightness to that which is also called, especially inland, “cheese pizza”.
Here is the original recipe of the great CRESCIA DI PASQUA.
500 grams of flour
half a glass of milk
1 pinch of sugar
75 grams of extra virgin olive oil
150 grams of grated pecorino romano
130 grams of grated Parmesan cheese
100 grams of Emmental (but is an optional ingredient: I use it!)
75 grams of butter
Melt 25 grams of yeast in warm milk just sweet.
Make a mound of flour, adding in the center the eggs, milk, butter and oil. Mix well.
Add the grated cheese, diced Emmental (the largest are the “holes” in crescia will be great), salt and pepper.
Mix until the mixture is elastic.
Put the dough in a large bowl and let it rise for two hours and a half, covered, until it has doubled in volume.
Take back the dough and knead for a few minutes, then place it in the classic baking mold which is used for the CRESCIA (or, alternatively, that of Pandoro, or that of the panettone!), And let rise for a while.
Bake in a hot oven at 150 degrees for 30 minutes, then at 180 for 20 minutes.
Remove from the oven and just enjoy it!
Any time is good for a good slice of CRESCIA… so don’t be shy!
CRESCIA DI PASQUA is a symbol of the culinary tradition of Le Marche which, of course, it is impossible to give up!
Then there is someone who the aforementioned tradition has made it a true symbol, a philosophy, a distinctive character.. this one is the restaurant “da Farina“, who has been working the raw materials by hand, according to tradition, to bring to the table every day great simple dishes full of flavor but above all, authenticity.