{"id":696,"date":"2011-04-22T10:58:01","date_gmt":"2011-04-22T10:58:01","guid":{"rendered":"https:\/\/blogs.transparent.com\/italian\/?p=696"},"modified":"2011-04-22T10:58:01","modified_gmt":"2011-04-22T10:58:01","slug":"colomba-pasquale","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/italian\/colomba-pasquale\/","title":{"rendered":"Colomba Pasquale"},"content":{"rendered":"

Our traditional Easter cake is called la Colomba <\/strong>(the Dove). Similar to the Christmas Panettone<\/strong> in flavor and consistency, but baked in the form of a stylized dove, it is a symbol of peace. Although it’s the most popular Easter cake eaten in Italy, the tradition of la Colomba<\/strong> isn’t that old as it was only created at the beginning of the 20th century by Motta<\/strong>, the same manufacturer that produces the Panettone<\/strong>. <\/font><\/p>\n

\"colomba-mandorle\"<\/a> <\/p>\n

If you’d like to try and make it yourself, here is the recipe:<\/strong><\/font><\/p>\n

La Colomba Pasquale<\/strong><\/font><\/p>\n

Ingredienti <\/strong>(Ingredients):<\/u><\/font><\/p>\n

mezzo chilo di farina 00 <\/strong>(half a kilo of plain flour)<\/font><\/p>\n

170 grammi di burro <\/strong>(170 grams of butter)<\/font><\/p>\n

150 grammi di zucchero semolato <\/strong>(150 grams of caster sugar)<\/font><\/p>\n

100 grammi di mandorle <\/strong>(100 grams of almonds)<\/font><\/p>\n

100 grammi di scorzette candite <\/strong>(100 grams of candied peel)<\/font><\/p>\n

25 grammi di lievito di birra <\/strong>(25 grams of yeast)<\/font><\/p>\n

7 uova <\/strong>(7 eggs)<\/font><\/p>\n

latte <\/strong>(milk)<\/font><\/p>\n

zucchero in granella <\/strong>(sugar crystals)<\/font><\/p>\n

un pizzico di sale<\/strong>  (a pinch of salt)<\/font><\/p>\n

Preparazione <\/strong>(Preparation):<\/u><\/font><\/p>\n

Dissolve the yeast in a little lukewarm milk. Mix it with 150 grams of flour and add more milk in order to obtain a soft dough. Shape it into a ball and leave to rise in a warm place until it has doubled in size. <\/font><\/p>\n

Put the rest of the flour in a large mixing bowl and make a well in the center. Add the caster sugar, 150 grams of melted butter, 4 whole eggs and 2 extra egg yolks, and a pinch of salt. Break the risen dough into small pieces and add it to the other ingredients. Knead well, adding the candied peel, and more milk if necessary, until you obtain a smooth elastic dough.<\/font><\/p>\n

Put the dough into a well-greased dove shaped mould, I’m sure you’ve all got one! if not, just use a normal baking tin, it will still taste just as good!  Leave it to rise in a warm place until it has doubled in size. Brush the surface with a beaten egg yolk, and sprinkle the top with sugar crystals and almonds.  Bake it in a hot oven at 220\u00b0C, 425\u00b0F for about 15 minutes, then lower the temperature a little and continue to bake for another 30-40 minutes.<\/font><\/p>\n

\"la<\/a> <\/p>\n

Buona Pasqua!<\/font><\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

Our traditional Easter cake is called la Colomba (the Dove). Similar to the Christmas Panettone in flavor and consistency, but baked in the form of a stylized dove, it is a symbol of peace. Although it’s the most popular Easter cake eaten in Italy, the tradition of la Colomba isn’t that old as it was…<\/p>\n

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