Pizza di Pasqua of Civitavecchia
Instructions
The oven will be at 165 degrees and cooking in about 50 minutes. The aniseed must remain to soak in wine for a whole night. Beat the eggs in a large pot, add sugar and lard and butter already diluted together. Add the vanilla, cinnamon, anise with its wine, the yeast already diluted in lukewarm milk; It also adds the liquor (about four cups of liquor); is mixed with the flour. When the dough begins to be quite consistent we can pass from the plate to the kneading Board and continue to work the dough until the mixture is well blended. Take the baking pans (usually four) to high Bank already greased with lard and divide the dough into four equal portions are round and are deposited at the bottom of the trays well in the middle. The pans should be covered with blankets and put in a warm place for about a whole night but care must be taken to control rising because the trays must be fired at once that is reached. The oven must be pre-heated. About three-quarters of cooking it spreads, with a kitchen brush, over pizzas with a beaten egg in a Cup: the egg will give a nice pizza Brown and shiny. This pizza is eaten with sliced (ham, salami, capocollo, etc.), boiled eggs and chocolate, Easter morning for breakfast and is part of the civitavecchiese tradition.
Ingredients and dosing for 8 persons
- 6 eggs
- 200 g of lard
- 100 g of brewer's yeast
- 50 g of anise beans
- 50 g of cinnamon powder
- 3 sachets vanilla
- 50 cl of red wine
- 200 g of butter
- 500 g of sugar
- 1 cup of milk
- 3000 g of flour
- 4 cups of sambuca liqueur (or alkermes)