SAVORY ROLL with PANCETTA chard and eggs, easy and quick, rustic with no leavening, a perfect idea for Easter and Easter Monday as an appetizer to make in little time.
Today I made this SAVORY ROLL with PANCETTA chard and eggs really on the fly, with what I had in the fridge… and I’ll tell you right away that it’s one of those recipes you make again immediately 😄 No rising, few steps and a super flavorful result, perfect when you want to bring something delicious to the table without complicating your life.
The best thing about the SAVORY ROLL with PANCETTA chard and eggs is that it’s ready in very little time but looks impressive: crunchy outside, soft inside and very easy to slice. Ideal for Easter, Easter Monday, buffets or picnics, because it’s easy to transport and also great cold.
Join me in the kitchen today: there’s the savory roll with pancetta, chard and eggs.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
- 1 1/4 cups flour (weak (cake) flour, the one you usually use)
- 1/3 cup water
- 1 pinch salt
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon instant baking powder for savory preparations (optional)
- 2 eggs
- 7 oz Swiss chard
- 3 oz pancetta
- 3 oz provola
- 3.5 oz ricotta
Steps
Put the flour with the salt, the baking powder (if using), and the oil in a bowl, mix, then add the water, mix and start kneading. Move to the work surface and work until the dough becomes smooth. Form a ball and let it rest.
Wash the chard and sauté it in a pan with a drizzle of oil and a little water, cook for 6–7 minutes then drain well. Cook the eggs for 8–9 minutes, let them cool and peel them.
Roll out the dough and fill with ricotta, the chard, the eggs cut into pieces, the pancetta and the provola, roll up, place the roll on a baking tray lined with parchment paper, brush with oil and bake.
Bake in a preheated oven at 356°F for about 25 minutes, it should turn golden.
Bon appétit
If you like the recipe click the stars at the bottom of the article. THANK YOU!
RUSTIC ROLL with PANCETTA chard and eggs
Useful tips
Squeeze the chard well to avoid a too-wet filling
Don’t overfill so you can close the roll well
You can add extra cheese for a more melty result
Also great the next day, stays soft and tasty
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FAQ RUSTIC ROLL with PANCETTA chard and eggs
Can I prepare the rustic roll in advance?
Yes, you can make it the day before and keep it in the refrigerator, then warm it slightly before serving.
How to avoid the roll opening during baking?
Close it well and seal the edges, maybe brushing with egg.
Can the savory roll with pancetta be frozen?
Yes, better if already cooked and sliced.
How can I vary the filling?
You can use the cured meats and cheeses you prefer: prosciutto, speck, mortadella, provolone, or vegetables like spinach, zucchini, asparagus.
