SLANI USKRSNI KOLAČ

Torta di formaggi tradicionalno se, u mnogim krajevima Italije, peče za Uskrs. Na stol se iznosi uz narezane salame, jaja i sir.

Sastojci:

500 g brašna
4 jaja (neka budu sobne temperature)
2 dl toplog mlijeka
15 g suhog kvasca
1 žličica soli
120 g naribanog pecorino sira
50 g provolone sira (ili po želji nekog drugog sira), narezanog na kockice
100 g hladnog maslaca
½ dl maslinovog ulja
topla voda

Priprema:

Kvasac pomiješajte sa žlicom-dvije brašna i prelijte s mlijekom. Promiješajte, poklopite i ostavite da se zapjeni.
Ostatak brašna stavite u zdjelu, dodajte sol i maslinovo ulje.
Posebno vilicom umutite jaja, dodajte im naribani sir.
Uzdigli kvasac dodajte brašnu i ulijte toliko tople vode da možete zamijesiti tijesto. Dodajte i umućena jaja. Dobro izmiješajte (ako treba još pobrašnite) pa preselite tijesto na dasku. Dodajte kockice sira i energično mijesite da dobijete jednoličnu, ali ne pretvrdu smjesu. Na koncu dodajte kockice hladnog maslaca i umijesite tek toliko da se sjedine s tijestom.
Kalup za torte promjera 22 cm namastite. Iz papira za pečenje izrežite 2 trake širine 10 cm pa ih stavite u kalup kako biste mu povisili stranice.
Pobrašnite kalup pa u njega stavite pripremljeno tijesto. Prekrijte folijom ili papirom za pečenje i ostavite na toplom da se dobro digne (1 – 2 sata).
Pećnicu zagrijte na 200 °C.
Kolač pecite 30 – 45 minuta, dok mu korica ne bude lijepo zlatna, a na kuckanje po dnu zvuči šuplje.
Ohladite, maknite papir, izvadite kolač iz kalupa i poslužite.

SALTED EASTER CAKE

Torta di formaggi is traditionally baked for Easter in various parts of Italy. It is served with sliced salami, eggs and cheese.

Ingredients:

500 g flour
4 eggs (room temperature)
2 dl warm milk
15 g dry yeast
1 teaspoon salt
120 g pecorino cheese, grated
50 g provolone (or other) cheese, diced
100 g cold butter
½ dl olive oil
warm water

Method:

Combine the yeast with 1-2 tbsp flour and milk. Stir, cover and leave to rise.
Place the remaining flour, salt and olive oil into a bowl.
Whisk the eggs in a separate bowl. Add the grated cheese.
Add the risen yeast to the flour and pour in just enough warm water to make the dough. Stir in the whisked eggs well (adding more flour if needed) and place the dough on a board. Add the diced cheese and knead vigorously to get uniform dough (it shouldn’t be too hard). Add the diced cold butter and knead only as long as it takes them to blend with the dough.
Grease a 22-cm cake tin. Cut two 10-cm wide stripes of parchment paper and place them into the tin to make it higher.
Dust the tin with flour. Place the dough into the tin, cover with foil or a sheet of parchment paper and leave to rise for 1-2 hours in a warm place.
Preheat the oven to 200 °C.
Bake for 30-45 minutes, until the crust is nicely golden and the bread sounds “hollow” when tapped.
Leave to cool, discard the parchment paper, remove the cake from the tin and serve.