I love preparing holiday recipes and so I thought of this savory dove with speck and zucchini, an easy and quick recipe to prepare because we will use instant yeast for savory preparations, so we don’t have to wait for long rising times between steps. We just need a bowl, electric whisks, the ingredients listed here, and the Easter second course or Easter Monday appetizer will be ready to serve at the table!
Let’s surprise our guests or our family with this savory dove with zucchini and speck, without too much fuss in the kitchen and especially without too many hours of waiting. We will have a fragrant and soft appetizer, perfect for Holy Easter! We can then sit at the table with others and enjoy this quick savory dove together!
Over the years, I’ve also prepared other versions of Easter doves using the classic paper mold that I find convenient and economical. You can indeed read and try the recipe for the stuffed savory Danubio dove, many soft balls to share with other diners. Then there are two versions of sweet Easter doves: the pan brioche dove with Nutella, which I recommend trying because it’s irresistible, and then the quick Easter dove, perfect for those who want to prepare a dessert without spending a whole day on doughs and the related rising and baking.
For the laziest but always super greedy, you will find on the blog the recipe for the tiramisù in the Easter egg or the puff pastry eggs with cream and sour cherries. What can I say? Try them because they are delicious! I leave you the links to all these recipes below: each will take you directly to the recipe you have chosen to read!
I remind you that I’m waiting for you every day in the group and on the Facebook fan page of Le Ricette di Bea with the Recipe of the Day, an unmissable appointment to start the day all together with a sweet or savory cuddle!
Let’s move on to the recipe and the video recipe of the savory dove with speck and zucchini. If you feel like it, leave a comment or a review on my recipe, so we can grow together with me my blog and give more value to my work and my passion as a food blogger!
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter Monday, Easter
- Energy 517.80 (Kcal)
- Carbohydrates 44.69 (g) of which sugars 4.20 (g)
- Proteins 22.28 (g)
- Fat 29.49 (g) of which saturated 9.07 (g)of which unsaturated 18.77 (g)
- Fibers 6.95 (g)
- Sodium 866.36 (mg)
Indicative values for a portion of 155 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a Savory Dove with Speck and Zucchini, Easy and Quick
- 10 1/2 oz flour
- 3 eggs (large at room temperature)
- 5 1/3 oz cheese (grated)
- 1/3 cup seed oil (in my case sunflower seed oil)
- 4.4 oz plain yogurt
- 1/2 cup milk (at room temperature)
- 5 1/3 oz speck in cubes (or strips)
- 1 packet instant yeast for savory preparations
- 1 zucchini (medium large)
- 1 pinch salt
- 1 pinch pepper
- to taste parsley (in my case dried)
- to taste mixed seeds
Tools to Prepare the Savory Dove with Zucchini and Speck
- 2 Bowls
- 1 Beater
- 1 Spatula
- 1 Scale
- 2 Glasses
- 1 Dove Mold
- 1 Spoon
- 1 Oven
- 1 Cake Cooling Rack
- 1 Grater
- 1 Knife
- 1 Sieve
- 1 Drip Pan
- 1 Cutting Board
Steps for the Recipe of Savory Dove with Speck and Zucchini, Easy and Quick
Let’s start by gathering all the necessary ingredients for this preparation, as there are quite a few, and all the tools from the list indicated above. Wash the zucchini, cut off the two ends, and then we can grate it with a manual grater with the largest hole. Then put the grated zucchini in a nice wide colander, salt it so it can lose its water. Set aside.
Turn on the oven in static mode to 180 degrees, so it will be hot enough when we go to bake the savory dove with zucchini and speck. Let’s move on to preparing the dough. Break the three eggs at room temperature, mind you, in a bowl, sprinkle with salt, and work with the beater or with electric whisks to create a nice foam. It will take a few minutes. Then add the milk, always at room temperature, the amount of seed oil, in my case sunflower, and the plain yogurt.
Add to the bowl also the grated cheese, not all the amount, about 80 grams. Working still with the whisks, once this ingredient is incorporated, we can turn off the appliance we have used so far and switch to the spatula to continue working the dough. Pour the flour and the packet of instant yeast into the bowl, using a spoon and a sieve to avoid annoying lumps in the dough. Mix with movements from the bottom up with the spatula.
Now we can add the strips or cubes of cured speck and the grated and well-squeezed zucchini. Keep a small portion of both these ingredients for the next step that will follow. Sprinkle with salt, pepper, and some parsley. Mix everything together with the spatula. Transfer the mixture to the dove mold and level the surface with the spatula, distributing the mixture over the entire surface of the mold.
Spread the remaining zucchini, speck, and cheese we set aside earlier over the dove. Sprinkle with salt and pepper and bake in the middle part of the oven, placing the mold on a drip pan. Let it bake for 50 to 55 minutes. Always do the toothpick test before turning off the oven and taking out the savory dove with zucchini and speck.
Once cooked, transfer the dove with zucchini and speck to a cooling rack. This will prevent it from continuing to absorb heat from the drip pan and will allow the moisture inside to evaporate. Let it cool for at least 30 minutes before serving the savory dove with speck and zucchini in the dough.
All that’s left is to wish you bon appétit and remind you that I’m waiting for you here on my blog every day with many easy, quick, and delicious recipes like this! I almost forgot, Happy Easter to all of you, my dear readers!!!
Tips and variations for the savory dove with speck and zucchini:
As the main advice, I can tell you to work the dough well before transferring it into the dove mold. Avoiding lumps is crucial for the success of this dish. Also, the oven temperature is important: do not increase it too much, and let it bake for all the minutes indicated, always doing the toothpick test before taking out the savory dove.
As variations, you can replace the grated cheese with another cheese of your choice, even cutting it into cubes if you prefer. If you don’t want to use parsley, you can replace it with chives. If you like, you can also add nutmeg, which in savory preparations, I think, always fits well.
I prepared this recipe twice before publishing it here on my blog. Unfortunately, the first time it didn’t turn out well, the yeast hadn’t risen enough, and this disappointed me a lot. But I didn’t give up, and today I finally have the version of the savory dove with zucchini and speck. For the enthusiasm, I even took a picture with me and the dove to show you how happy I was after tasting it!
