Ingredients
(makes 10 - 12 servings):
- 3 eggs and 2 yolks
- A little rendered lard
- 1 & 1/2 cups unbleached all
purpose flour
- 10 ounces bread dough (buy this
from your baker)
- 2 cups freshly grated Parmigiano
- 1/3 cup + 1 tablespoon Monini
Originale Extra Virgin Olive Oil
- 1/4 pound fresh pecorino, finely
diced
- Salt
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Preparation
Crack the eggs into a bowl and add the
two yolks as well; salt lightly and stir in the
cheese and the olive oil. Let the mixture rest
for at least four hours. Flour your work surface,
spread the bread dough out over it, and work the
remaining flour into it; shape the dough into
a mound, scoop a well into it, put the cheese
mixture into the well, and incorporate it. Put
the dough in an oiled bowl, cover it, and set
it in a warm place to rise for at least two hours.
Once it has risen, grease a high-sided bread mold
with the lard and put the dough into it. Cover
the pan and let the dough rise another hour; towards
the end of the hour preheat your oven to 360 F.
They say to bake it for about 10 minutes, which
strikes me as low; I'd bake it for a half hour
to 45 minutes, and employ the toothpick test (stick
it into the bread, and if it comes out dry it's
done), let it cool for 20 minutes, and turn it
out.
Served cold. It's perfect with salami, capocollo
and the eggs blessed on Holy Saturday.
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