Torta di Formaggio Umbra
A tall, savoury leavened Easter loaf studded with pockets of melted pecorino and grated hard cheeses, locally known as pizza di Pasqua.
- Prep
- 35 min
- Cook
- 45 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Tall panettone paper case or deep 18cm cake tin
- •Large mixing bowl
- •Whisk
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 19 g
- carbs
- 44 g
- fibre
- 2 g
- protein
- 18 g
- calories
- 420 kcal
Instructions
- 1
Warm the milk to lukewarm and whisk in the yeast until dissolved.
- 2
Whisk the eggs, olive oil, melted lard, grated Parmigiano, grated Pecorino Romano, and black pepper together in a bowl.
- 3
Place the flour and salt in a large bowl, make a well, and pour in the yeast milk.
- 4
Pour the egg and cheese mixture into the flour and stir until a sticky dough forms.
- 5
Turn the dough onto a floured surface and knead for ten minutes until smooth and supple.
- 6
Gently fold the cubes of semi-cured pecorino into the dough until evenly distributed.
- 7
Shape the dough into a smooth ball and lower it into a tall paper panettone case.
- 8
Cover with a damp cloth and leave to rise in a warm spot until it reaches the mould rim.
- 9
Preheat your oven to 180°C (160°C fan).
- 10
Bake the loaf for 40 to 45 minutes until deeply golden brown and hollow-sounding when tapped.
- 11
Transfer the loaf to a wire rack and cool completely before slicing.
Chef's tips
Do not slice the bread while warm, as the cheese cubes need to set firmly into pockets. If using a metal tin instead of a paper panettone case, grease it well with lard and line it with baking parchment.
Ingredient substitutions
- lard → unsalted butter, melted and cooled
- semi-cured pecorino cheese → young provolone or mild caciotta, cut into 1cm cubes
Storage
Keep wrapped tightly in a clean tea towel or airtight container at room temperature for up to 4 days.
Reheating
Warm individual slices in an oven at 150°C for 5 minutes to soften the cheese cubes.
Common mistakes to avoid
- •Slicing the loaf while hot, which causes the melted cheese pockets to tear the delicate crumb
- •Baking before the dough has risen to the rim of the tall mould, resulting in a dense loaf
Serving suggestions
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