A medieval kitchen
Given the imminence of Easter, which we will celebrate in a few weeks, the medieval recipe that follows falls perfectly.
I took it (and report it verbatim) from the bluedragon.it website, where in addition to this recipe for the Easter cake you can find (and experience) many others.
Easter cake
INGREDIENTS for 4 people
250 g of bread dough
100 grams of flour
100 g of soft pecorino cheese
50 g of grated pecorino cheese
4 eggs
butter
salt
PROCEDURE
Beat the eggs in a bowl mixing them with the grated pecorino cheese and with the tender one cut into cubes.
Let the mixture rest for about half an hour.
Place the bread dough on the pastry board, add the flour and a pinch of salt; knead for 5 minutes, then pour a few spoonfuls of the beaten egg and cheese mixture into the center.
Work with your fingertips so that the mixture is absorbed by the dough before adding the rest, always in small doses.
Work everything well until it becomes soft and homogeneous, then place it in a large bowl, cover it with a napkin and let it rise in a warm environment for a couple of hours.
Grease a pan of butter, pour the dough into it, cover it again with a napkin and let it rise, still lukewarm, for another hour.
Serve the cake warm ( Recipe taken from the site:bluedragon.it).