Pizza sbattuta
Pizza Sbattuta is a traditional Easter sweet from Sabina, in the province of Rieti, characterized by a soft and delicate dough worked by hand for a long time. Typical of Lazio cuisine, it represents a masterpiece of simplicity: eggs, flour and sugar transform into a light and spongy preparation, perfect for spring festivities. Its name derives precisely from the working technique, which requires patience and skill.
Preparation
- 1
In a large bowl, whisk the whole eggs with sugar using a manual or electric whisk, until you obtain a light, fluffy mixture that has doubled in volume.
- 2
Add the salt and continue whisking for a few minutes, keeping the air incorporated into the dough.
- 3
Gently fold in the sifted flour, mixing with movements from bottom to top to avoid deflating the mixture.
- 4
Pour the batter into a greased and floured round baking pan, levelling the surface.
- 5
Bake in a preheated oven at 160 °C for about 50-60 minutes, until a toothpick inserted in the centre comes out clean.
- 6
Allow to cool completely in the oven with the door slightly ajar, then remove and serve at room temperature.
Chef's Tips
The length of manual working time is fundamental to achieve the soft and light consistency that characterises this recipe. Do not open the oven during baking to prevent the sweet from collapsing.