HIGHLIGHTS

Close
Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and
Sweeps

Safe Driving in 2014 Sweepstakes

Learn how AARP Driver Safety can help you stay safe—and enter for a chance to win $1,000. See official rules. 

Most Popular
Articles

Viewed

Italian Pecorino and Prosciutto Bread Recipe

Cookstr
Course:
Total Time: Under 4 Hours
Skill Level: Easy
Cost: Moderate
  • Print
  • Bookmark
  • Recommend
 Italian Pecorino and Prosciutto Bread

Photo by: Joseph De Leo

This is a traditional Italian Easter specialty known as torta di pasqua. It makes a tasty and savory addition to a brunch bread basket, and any left over make inspired post-holiday sandwiches.

Yield: Makes 1 loaf

INGREDIENTS
  • 2 packages active dry yeast
  • ½ cup warm milk (110 to 115°F)
  • 4 large eggs
  • ¼ cup fruity olive oil
  • ¼ cup (½ stick) unsalted butter, melted and cooled
  • 3½ to 4 cups unbleached all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup freshly grated Pecorino Romano cheese
  • ½ cup shredded Swiss or Fontina cheese
  • 4 ounces thinly sliced prosciutto, cut into thin shreds

Directions

1. Stir the yeast into the milk in a large mixing bowl and let stand until dissolved, 5 to 10 minutes. Beat in the eggs, olive oil, and butter until well blended. Combine 3½ cups flour with the salt and pepper, add it to the yeast mixture, and stir to form a dough. Work in the cheeses and the prosciutto.

2. Transfer the dough to a floured work surface and knead, adding more flour if the dough is too sticky, until smooth and satiny, 7 to 10 minutes. Shape the dough into 1 round and bulbous loaf. Place on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1½ to 2 hours.

3. Preheat the oven to 400° F.

4. Bake the bread until the loaf sounds hollow when tapped on the bottom, 30 to 40 minutes. Let cool on a wire rack.


© 1990 Sarah Leah Chase
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

This recipe serves 12.

313kcal (16%)
146mg (15%)
0mg (0%)
91mcg RAE (3%)
151mg
18mg
14g
1g
1g
29g
101mg (34%)
545mg (23%)
6g (32%)
15g (24%)
2mg (13%)
FROM THE KITCHEN OF...

Discounts & Benefits