this is an Easter cake that I have always loved ..
our neighbor was Civitavecchia
and every year for Easter
she went to visit her parents
and always brought her back there,
emanated a scent delightful if only by opening the package,
delicious!!
We reciprocate with classic pastiera
they adore ...
so my mother taught her to make pastiera,
but she did not want to give the recipe for pizza,
said was too "difficult" to do it,
after a thousand entreaties we managed to make him "give up"
few years at home and I can still smell a delicious
is not "difficult" Just make a little "longish"
because there are some times a little long because the leavening .....
but ... it's worth it, because it is very good!
remains well 10 days,
version so you can eat "nature"
or with something sweet,
after I learned that tradition is to eat on Easter morning for breakfast with sliced \u200b\u200bmeats I tried,
BEH! not bad!
*****
I do not know if this is the original recipe,
but is equal to what they eat by small biz ola ....
....
pass ...... ingredients ...
serves primarily of bread dough / pizza,
I have mixed the night before with very little yeast
and left to rise all night,
always the night I soaked in
70gr.di vermouth, 10gr. anise seeds,
to facilitate the work I used the mixer,
the next morning blends
150gr. ricotta with 200g. bread dough / pizza
(made the night before)
adding
10gr.di yeast dissolved in approximately 50gr. warm milk,
added a large egg and a small
mounted with 100gr. sugar
added 65gr. melted butter and cold,
8gr.di cinnamon
almost half a glass of alchermes,
450gr. '0 flour,
50 gr. cocoa,
a pinch of salt,
mix everything up until complete absorption of all ingredients,
let rise until almost doubled
(for the time to rise all depends on the amount of yeast used
and the ambient temperature)
deflate the dough make a ball and put in a round pan
(with the edges a bit high)
greased or buttered
(I used paper panettone molds)
just get to the edge brush the surface
with beaten egg yolk and
bake for about an hour in a preheated oven at 180 °
not tell you the scents .....
if anyone has another version of the recipe
I'd really like to know the variation
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(click on the picture to see it enlarged)
