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Umbrian cheese cake: traditional recipe for preparing the soft cheesecake, how to serve it and with which wine it can be paired for a perfect course! Here's how to prepare thesavory cheese pie.
It is called cheesecake or savory cheesecake, it has a very ancient history and a soft texture. On this page you will find the traditional recipe for soft cheesecake.
Traditional Umbrian cheese cake recipe
Therecheesecakeit seems to have been born in Umbra, in fact it is part of theTraditional agri-food productsof this Region. In reality, it is not possible to speak of a single onetraditional Umbrian cheese cake recipebecause each locality dictates its own laws (lard yes, lard no, different quantities of eggs, presence or absence of oil, plus someone adds aromatic herbs to the mixture).
Basically, the recipe forUmbrian cheese cakeinvolves the use of mother yeast and a good dose of lard so as to leave the softness of the dough unchanged even the next day!
Thererecipemodern is certainly lighter: it replaces part of the lard with extra virgin olive oil. The essential ingredient ofUmbrian cheese cakeit is pecorino, which among the types of Italian cheeses is certainly the one with the most intense flavor. You can choose between pecorino romano or umbro pecorino di Norcia, fresh or seasoned pecorino, or dose them both as required in the traditional recipe. Grana Padano or Parmesan cheese can be added to pecorino in order to attenuate the characteristic strong and salty flavor of pecorino.
How to serve Umbrian cheese cake?
Accompanied by cold cuts such as capocollo, Norcia salami, hard-boiled eggs (inevitable) and other typical Umbrian cured meats.
A tip for wine? To follow a traditional line and give joy to the palate, an excellent Umbrian Rosato cannot be missing: perfect to welcome the flavor of pecorino, even the most seasoned, cured meats and the same mixture ofcheesecake.
Umbrian cheese cake: recipe
After this necessary premise on thetypical Umbrian recipe, let's move on to the ingredients to prepare onecheesecakefor six people.
- 400 grams of flour
- 120 g fresh pecorino
- 80 g aged pecorino
- 80 g of Parmesan cheese
- 25 g of brewer's yeast
- 1 teaspoon of sugar
- 3 eggs
- 20 g of lard + one for the mold
- extra virgin olive oil
- salt and pepper
- lukewarm water, just enough
Crumble the yeast in warm water, in the same water add the sugar and mix. Add the water, little by little, to a small part of the prepared flour. You get a small soft dough: set it aside, covered with a kitchen towel.
Cut the fresh pecorino into cubes and grate seasoned pecorino and parmesan.
Mix the remaining flour with the grated cheeses and arrange the flour in a well. Add salt and pepper. In the center, add the eggs and 2 tablespoons of extra virgin olive oil. Add the lard and start working the mixture until you get a homogeneous mixture. When working the mixture described above, you will need about half a glass of warm water.
Slightly crush the dough and, in the center, add the dough with the yeast that you had set aside. Incorporate it working it with your hands for about 15 minutes. When the pasta begins to detach from your hands, it will be ready to welcome the diced pecorino: work again.
Let it rise for about 2 hours.
Take a 20 cm mold, nice tall! How tall? Calculate that the dough should not exceed half the height of the mold. With the lard, grease the mold well. Once the dough has been placed in the mold, let it rise again, until it has doubled its volume.
Preheat the oven to 180 degrees and, to get onesoft cheesecake, on the bottom of the oven, place a saucepan with hot water.
Cook theUmbrian cheese cakefor about 40 minutes, until you notice it swollen and golden. To prevent the top from burning and to ensure a soft dough, for the first 20 minutes of cooking, cook theUmbrian cheese cakecovered with a sheet of aluminum foil.
Once taken out of the oven, it should be immediately removed from its container and placed on an oven rack so as to allow the dough to cool evenly without loads of moisture.