Video and recipe kindly shared by Nicolò C. - III C
Ingredients for 2 cakes
8 eggs
800 g of type 0 flour
150g of chopped cheese (not too hard pecorino and Gruyere cheese)
300 g of grated cheese
130 g of lard
4 tablespoons of extra virgin olive oil
100 g of brewer's yeast
¼ liter of milk
Salt and pepper
Method
Pour the flour into a pastry board and make a well, add the beaten eggs, the cheese, the salt, the pepper and the oil. Melt 100g of lard and baking powder in the milk and then combine them. Work until the dough detaches from your hands, grease two tall containers with the remaining lard and pour the dough, the trays must be half full. Leave to rise for an hour and a half in a warm place after covering the pans with a blanket and placing a container next to it with hot water. Check the leavening progress every 20 minutes by lifting one corner of the sheet. When the dough has reached the edges of the pan, place in a preheated oven (taking care not to shake the pans) for 15 'at 200 ° then lower to 180 ° and cook another 20 minutes. At the end of cooking, wait a few minutes before removing the cakes from the oven, then remove them from the cooking pan and put them to cool on a wire rack.
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