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Ingredients :
- 4 eggs
- 1 1/2 cup of white dry wine
- 3/4 cup of Monini Extra Virgin Olive Oil, plus a little
more for greasing the baking pan
- 1/4 teaspoon of salt
- 1/2 cup of grated parmigiano reggiano cheese
- 1/4 cup of grated pecorino romano cheese
- 2 pouches dry yeast
- all purpouse flour
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Preparation
Preheat oven to 400 degrees.
Mix all ingredients in a bowl using a wooden or silicon spatula.
Leave the flour as the last ingredient, and add just as much
as it will make the mix smooth and without lumps.
Pour the mix in a square or rectangular baking pan well greased
with some extra virgin olive oil, making sure to leave some
room for the mix to rise during cooking.
Cook for about 20 minutes or until a toothpick comes out clean
and dry.
When cooked, remove from oven and let cool.
Cut in small 2X2 inches squares, and serve with your favorite
sausage, salami, or other cold cuts.
TIP:
For an authentic Umbrian Easter appetizer, serve each squares
with a slice of italian capocollo and a slice of a hard boiled
egg. |
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