Good Things From Italy

dinsdag 8 april 2014

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Easter Cheese Crescia Recipe

See on Scoop.it - La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen

As a child, waking up on Easter Sunday felt almost like the resurrection that is celebrated that very day: It meant a joyful lunch after Mass, all while bathed in the newly found sunlight of May.

My grandfather — who always worked as hard as his arms would allow him and never thought one should fit comfortably in a pair of farmer’s shoes —- wore cologne and combed his hair back with grease. He smoked with an Alain Delon-esque allure as he waited for my grandma to put on her best coat and go to Mass.

The previous day, she would put freshly laid eggs into a basket and bring them to the priest, so that he could impart his blessing upon them. Then she would make Crescia, which she and my grandfather would eat with hard-boiled eggs and cold cuts as a pre-Mass breakfast. They would then drive off on their old, cream-colored Fiat 600. After 40 days of Lent, celebration was in order; the richness of the Crescia summed up their feeling of post-Lent satisfaction in a most outstanding fashion.

I collected this recipe from scraps found in my grandma’s old notebook, which had been buried in a closet for several years.

Ingredients

3.5 ounces Sourdough starter, or leftover bread or pizza dough

4 cups Bread Flour (17.6 oz)

5 Eggs

1/2 cup Flavorful olive oil

1.7 ounces Lard (substitute with a bit more oil if not using)

3.5 ounces Mix of grated Pecorino and Parmesan cheeses

1 tablespoon Salt

1 tablespoon Pepper

Directions

See on itsrelativetoday.com

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Good Things From Italy

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