Source: caseificiomonteporo.it

Ingredients:

• Flour
• Pecorino from Monte Poro
• Olive oil
• Brewer’s yeast
• Lard
• Saffron
• Salt
• Milk

Preparation:

1. In a large bowl, knead the flour with grated Pecorino, olive oil, yeast dissolved in half a glass of warm milk, a pinch of salt, and two pinches of saffron diluted in a little warm water.
2. Let it rise for two hours.
3. Transfer the mixture into a mold brushed with lard.
4. Bake in a preheated oven at 180°C (356°F) for one hour.
5. Remove from the oven, let it cool, cut into slices, and serve the cake with slices of Capocollo.

Enjoy your meal!