The savory Easter Colomba is a delicious variation of the classic sweet Colomba, perfect for enriching the Easter menu with a tasty and flavorful appetizer. This version with no rising is soft, flavorful, and quick to prepare, thanks to the use of instant yeast for savory cakes. Enriched with aged Asiago cheese, spicy salami, Parmesan, and Pecorino, it captivates at the first bite with its fragrance and bold taste.
Ideal to serve during the Easter lunch or for the Easter Monday picnic, this rustic Colomba lends itself to a thousand variations, adapting to the tastes of the whole family. Discover how to make it in just a few steps!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter Monday, Spring
Ingredients
Here’s what you need to make this delicious rustic Colomba.
- 3 eggs
- 2.8 oz butter
- 1 teaspoon salt
- 1/2 cup plain yogurt
- 1/2 cup milk
- 2 1/2 cups all-purpose flour
- 1 packet instant yeast for savory preparations
- 1 1/2 oz Grana Padano PDO
- 2/3 oz pecorino
- 5 oz Asiago cheese
- 5 oz spicy salami
- 1 teaspoon pepper
- 1 oz egg white
- 60 almonds
- 1 pinch Maldon salt
Tools
- Mold paper mold
- Baking Tray nonstick baking tray
Steps
This rustic Colomba is made in just a few simple steps.
1. In a large bowl, beat the eggs with the milk, salt, softened butter, and yogurt until you get a homogeneous mixture.
2. Add the Grana Padano, Pecorino, and mix well.
3. Add the pepper.
4. Incorporate the sifted flour with the instant yeast and mix with a spatula or whisk.
5. Add the diced salami and Asiago cheese and mix until they are evenly distributed in the dough.
1. Pour the dough into a baking tray or Colomba-shaped mold (for 750g), leveling it well.
2. In a small bowl, mix the egg white, whole almonds, and a pinch of flaked salt. Evenly distribute this mixture on the surface of the dough. Add a pinch of salt and a sprinkle of pepper.
3. Bake in a preheated static oven at 350°F for 40 minutes, until the surface is golden and crunchy.
4. Check the baking with a skewer: if it comes out dry, the Colomba is ready.
1. Remove the Colomba from the oven and let it cool completely before removing it from the mold.
2. Serve at room temperature, sliced, accompanied by cheeses and cold cuts for a tasty aperitif.
Storage
The savory Colomba can be stored at room temperature for 2-3 days, wrapped in plastic wrap or aluminum foil. If you want to store it longer, you can freeze it in slices and defrost it when needed.
Tips and Variations
• Alternative cheeses: You can substitute Asiago with smoked scamorza, provolone, or emmental for a different taste.
• Vegetarian version: Omit the salami and add black olives and sun-dried tomatoes for a meat-free alternative.
• More delicate flavor: Use cooked ham or sweet speck instead of spicy salami.
• Extra decoration: Add some sesame or poppy seeds for an even crunchier surface.
FAQ (Frequently Asked Questions)
Can I make it ahead of time?
Yes! You can prepare it the day before and store it in a food bag or under a glass dome.
Can it be made without butter?Yes, you can replace the butter with vegetable oil (about 100g) for a lighter version.
How can I make it fluffier?
Sift the flour with the yeast and do not overmix the dough to avoid compacting it.
Can I use fresh yeast?No, instant yeast is essential for this quick recipe, whereas fresh yeast would require rising times.
