terça-feira, 3 de abril de 2012


Easter tradition in Portugal means Easter cakes. The cuisine varies between sweet Easter cakes and meat Easter cakes. In Tras-os-Montes (north of Portugal) the folklore tradition is meat and that is what I leave here today.
- 6 eggs at room temperature;
- 30 grams of baker's yeast;
- 600gr of flour;
- 2 tablespoons olive oil;
- 60 g lard;
- 60g of butter;
- 0,5 dl tepid water; - A chorizo;
- 300 g of prosciutto;
- 200 g of bacon.
Dissolve yeast in warm water with a little salt, cover with a pinch of flour and set aside for 15 minutes. Place the flour in a large bowl and open a hollow in the middle where you pour the dissolved yeast. Involve the remaining flour. Add the olive oil, lard and melted butter. Add the eggs one at a time, stirring and beating the dough until it detached from the bottom of the bowl. Form a ball with the dough, sprinkle with flour, cover with a cloth and leave in a warm place in the house for two hours. The dough should triple in volume.
Take the leavening time to prepare the meat and the grease (s) form (s) lard. The meat, if possible, should be fat. If you wish, fry the bacon in its own fat.
After baking, divide the dough into two. Insert half of the mass at the bottom of the form. Spread the meat evenly and place the remaining dough on top. Allow to rise for another hour.
Preheat oven to 180. ° C. Brush the dough with a beaten egg yolk and bake about 30-40 minutes.

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