La schiacciata di Pasqua
Try this La schiacciata di Pasqua recipe, or contribute your own
Try this La schiacciata di Pasqua recipe, or contribute your own
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 schiacciate (225g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Primo impasto. Prepara un primo impasto disciogliendo i 2 cubetti di lievito in 150 ml di latte tiepido, poi aggiungi gradualmente la farina, circa 300 g. L'impasto rimarrà abbastanza appiccicoso, ma forma una palla coprendola con un po' di farina e lasciala riposare in un posto tiepido e senza correnti d'aria per circa due ore, fino a che non comincia a muoversi.
- Secondo impasto. Aggiungi al primo impasto 3 uova a temperatura ambiente, 150 g di zucchero di canna integrale, 40 g di olio d'oliva, ca. 400 g di farina, impasta e lascia riposare in un posto tiepido e senza correnti d'aria per circa 3 ore, o finché non raddoppia di volume.
- Terzo impasto. Aggiungi 2 uova a temperatura ambiente, 150 g di zucchero, 40 g di olio d'oliva, ca. 400 g di farina, 25 ml di rosolio di menta, 25 ml di maraschino e il succo di mezza arancia. Lascia riposare per almeno 3 ore, finché non raddoppia di volume.
- Quarto impasto. Aggiungi ancora 2 uova a temperatura ambiente, 150 g di zucchero, 30 g di olio d'oliva, ca. 400 g di farina, 50 g di burro sciolto, i semi di anice, 25 ml di rosolio di menta e 25 ml di maraschino. Lascia riposare per almeno 3 ore, finché non raddoppia di volume.
- Quinto impasto. Una volta che ha di nuovo duplicato il volume, lavora di nuovo l'impasto e suddividilo in 3 parti uguali (io ho fatto 1 kg, 1 kg e 750 g) e mettilo dentro i 3 contenitori nei quali cuocerai le schiacciate e mettile in un posto caldo a fare l'ultima lievitazione, per almeno 4 - 5 ore, finché non sono raddoppiate di volume.
- Preriscalda il forno a 180°C e quando le schiacciate sono pronte spennella la superficie con un albume sbattuto per lucidarle, infornale e cuocile per circa 45 - 50 minuti, finché non sono gonfie, ben colorate di un marrone scuro e asciutte.
- Lasciale riposare qualche momento in forno prima di toglierle e farle raffreddare completamente.
La Schiacciata di Pasqua: A Taste of Tradition
For years, the aroma of baking has filled my kitchen, a symphony of sweet scents weaving through the air. This isn't just any baking; it's the creation of La Schiacciata di Pasqua, a treasured Easter tradition passed down through generations. The process is involved, a labor of love that spans hours, but the result? A glorious, golden-brown cake, soft and yielding, its fragrant heart bursting with the delicate flavors of anise, orange, and a hint of intoxicating liqueur. It's more than just a cake; it's a tangible representation of family, history, and the joy of creating something special to share with loved ones.
This recipe is more than just instructions; it’s a journey. Each knead, each rise, is a step closer to a deeply satisfying result. The multiple stages of mixing and proving allow the flavors to meld, creating a complex and rewarding taste profile. It’s a recipe that demands patience, but rewards you with a cake that is truly unforgettable. The rich, almost buttery texture, combined with the subtle sweetness and delicate spice notes, is a testament to the careful layering of flavors. It's a cake you savor, not just eat, a moment to appreciate the effort and the tradition that come together in every bite. I love making this cake, not just for the delightful taste, but for the process itself. It’s a ritual, a way of connecting with my heritage, a way of slowing down and appreciating the simple pleasure of creating something beautiful and delicious from scratch.
The anticipation is palpable as the aroma intensifies, the kitchen transforming into a haven of warmth and anticipation. The golden-brown crust speaks of caramelized sugar and slow baking, while the soft interior promises a tender, melt-in-your-mouth experience. Each perfectly formed loaf is a symbol of tradition, a testament to the enduring spirit of Easter celebrations. The first slice is a moment to be cherished, a taste of heritage and family, a symbol of new beginnings and a sweet ending to the Easter season.
This isn't just baking; it's creating memories, a testament to family recipes and generational bonds. It's a cake that’s a centerpiece for gatherings, a symbol of connection and celebration. The act of making La Schiacciata di Pasqua itself is a meditative practice, a rhythm of mixing, kneading, and waiting that allows for reflection and peace. It is a reminder of the importance of patience, the beauty of tradition, and the joy of sharing something special with those you love. More than a recipe, it's an experience. It’s a connection to the past and a promise for the future. And that’s what makes this cake so much more than just a delicious dessert; it's a heart-warming tradition.
Beyond the personal satisfaction, there's also the simple joy of sharing. The aroma alone draws people in, creating an atmosphere of warmth and anticipation. The presentation – those beautifully golden-brown loaves – is almost as satisfying as the taste. And then, of course, there's the eating itself; the shared delight, the contented sighs, the knowing smiles exchanged across the table. These are the moments that truly matter, the experiences that stay with us long after the last crumb has been devoured. This recipe isn't just about baking; it's about connecting with loved ones, fostering relationships, and creating a tapestry of memories that are as rich and layered as the cake itself.
Ingredients:
- 50 g di burro
- ca. 15 kg di farina 00
- 50 g di lievito di birra (2 cubetti)
- 150 ml di latte intero
- 7 uova
- 450 g di zucchero
- 110 g olio extravergine di oliva
- 50 ml di rosolio di menta
- 50 ml di maraschino
- succo di 1/2 arancio
- 15 g di anice
- 1 albume per lucidare la superficie
