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16. | May 4, 2013

I can not find Nonna's recipe, but I did find one in a cokboook I purchased in Perugia. It sounds quite similar to Nonna's. Here's the english translation:Ingredients 3 cups flour, 1 ounce yeast, 1 cup grated pecorino cheese, 1/2 cup diced gruyere (groviera, in italiano), 3 whole eggs, 1 egg yolk, 2 tablespoons lard, 4 teaspoons extra virgin olive oil, 1/4 cup butter, 1/2 cup milk, salt and pepper. (My note Nonna used locatelli romano pecorino cheese. She also used coarse ground pepper in the bread. This recipe is silent on whether the grind should be fine or coarse.)Dissolve the yeast in 1/2 cup warm water. Put flour in a heap on the pastry board, make a well in the center and add the eggs, lard, olive oil, both cheeses, milk, salt and pepper, together with the yeast (and related liquid). Knead thoroughly to obtain a soft, smooth, elastic dough. (My note the dough should definitely be smooth and elastic. The only part that isn't smooth are the small chunks of gruyere cheese.)Let the dough stand in a deep fired clay or tin-plated copper casserole in a warm place. (My note Nonna had neither a clay nor tin-plated copper casserole. She used her Revere-ware soup pot. The end result looked like the photos in this article - a round, straight-sided bread with a domed top.) It should rise to two or three times its original volume. Bake the bread in the casserole for about an hour in an oven preheated to 350 degrees F.Like others have mentioned, our tradition was to serve the Crescia with hard boiled eggs and capocollo. As a PS, my grandmother immigrated to the US as a teenager. She came from a very large family, married someone who immigrated after WWI, and kept a very Italian household. Crescia and grilled lamb were THE important dishes at Easter.