Recipes from Italy · by Silvana Nava★ 5.0 (3)
Crescia al Formaggio (Italian Easter Cheese Bread)
NUTRITION · PER SERVING260M COOK
CAL 24%·PRO 39%
CARBS 50G42% OF CAL
2G FIBER1G SUGAR46G OTHER
FAT 21G41% OF CAL
7G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory cheese-filled bread from central Italy, traditionally eaten at Easter. Rich with parmesan and pecorino.
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View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 5 eggs (- medium size)
- 500 g flour (- 3 ⅓ cups)
- 120 g Parmigiano Reggiano (- ¾ cup, grated)
- 80 g Pecorino Romano (- ½ cup, grated)
- 17 g active dry yeast (- 5 ½ teaspoons)
- 100 ml milk (- ~½ cup)
- 100 ml extra virgin olive oil (- ~½ cup)
- black pepper
- 15 g salt (- 2 teaspoons)
At a glance
PER SERVING · TIME 260M
CAL 24%·PRO 39%
CARBS 50G42% OF CAL
2G FIBER1G SUGAR46G OTHER
FAT 21G41% OF CAL
7G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 1012mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 135mg
- Calcium
- 310mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1012MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.