Crescia is a typical recipe from Marche which is usually prepared during Easter time, full of cheese and great to enjoy with cold cuts that you prefer.
Crescia has the same shape of the cake, but instead of being sweet is salty and has a much more spongy consistency.
- 500 g of flour
- 150 ml milk
- 1 packet of brewer’s yeast
- 1 teaspoon of sugar
- 150 ml of olive oil
- 150 g Parmigiano Reggiano (Parmesan)
- 150 g of pecorino cheese
- 10 g salt
- 5 medium eggs
Dissolve the malt in the milk, place in the bowl of a mixer (or in a glass bowl if hand mixed) flour, Parmesan cheese, brewer’s yeast, and milk in which you have dissolved malt (or sugar) and begin to knead; add the eggs at ambient temperature, one at a time, ground pepper and salt.
Also add the olive oil slowly and when (after 10 minutes), the mixture is well blended, add the Pecorino cheese cut into cubes. Reversed the dough on a pastry board, knead quickly to form a ball and then place the Crescia with the smoother part upward into a cylindrical mold with high sides (like the one for cake) previously buttered and covered with parchment paper.
Brush the surface of Crescia with the butter and let it rise to about 30 ° degrees for about two and a half hours or until the dough will not be increased to arrive at the upper edge of the mold. At this point the bake the Crescia in oven preheated to 180 degrees for about 50-60 minutes, pre-positioning in a corner of the pan (or the grate) containing a small bowl of cold water.
Before baking the Crescia, sprinkle a little of cold water in the oven and continue cooking. After the indicated time, verify the cooking, do the toothpick test and if it comes out completely dry, Crescia is ready! Remove the Crescia from the oven, pull it out of the mold and let it cool on a wire rack.
Once cool, cut into slices and serve Crescia to your guests.