Today you should feel very honoured. You’re about to read the most precious recipe Mamma Graziella has in her cookbook. She’s very jealous of this one, and she’s kindly sharing it with you. Pizza di formaggio is an important part of the tradition of our family, and I grew up with the smell of this F A N T A S T I C dish especially during Spring time (from Easter to late May). It is indeed the traditional dish for Easter breakfast, or for a holiday picnic in Italy, i.e. 25th April, 1st May, or 2nd June. It is usually accompanied by lonza, salame, pecorino and fave (salami, sheep cheese and fava beans).
I know that the name may be a little bit confusing, as it has nothing to do with a pizza, as people abroad may think. I am not quite sure about the reason beyond this name, as it is more similar to a panettone (Christmas dessert) for its shape, but has nothing to do with panettone as well.
Anyhow. In Le Marche we use the name pizza for savoury and sweet dish that have more than “a looooot” of ingredients 😉 bear that in mind, next time you’ll come in Le Marche and read a pizza something in the menu!
So here’s the recipe, and also the video!
- 500gr flour
- 150gr pecorino
- 100gr Parmesan cheese
- 250gr of different kinds of cheese (you can choose among Emmenthal, Fontina, etc)
- 3 eggs
- 1 glass of milk
- 1 glass of oil
- 1 yeast cube
- 3 pinches of salt
THE TYPICAL ONE: Pecorino : hard cheese made from ewe’s milk. The word derives from pecora meaning sheep.
Warm the milk and melt the yeast in it. Place the flour on a pastry board and in the center pour the beaten eggs, the salt, the oil, the yeast dissolved in warm milk, the pecorino cheese and the Parmesan cheese. Mix everything until a smooth and homogeneous dough is obtained. Cover the dough with a cloth and let it rise for about 2 hours. After two hours add the cheese into small pieces and mix them into the dough. Put the dough in a container suitable for the oven (like this one of the panettone, made of a special paper for the oven) with very high edges.
Cover it again and let it rise another hour. Cook in a hot oven and cook at 200 ° C for about 45 minutes.
Enjoy it with salami, pecorino and fava beans!