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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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