Savory ground meat colomba, to bring a meat-based main course to the Easter table. It’s an excellent main dish made with ground meat wrapped in a shortcrust pastry shell. The filling is made with melting cheese, hard-boiled eggs and mortadella, but of course it can be adjusted to your own tastes. For an extra touch of flavor, I covered it with pistachio ricotta cream, sprinkled with chopped pistachios and salted almonds.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 1 Roll of shortcrust pastry
- 1.5 lb mixed ground meat ((approximately 700 g))
- 3 eggs
- as needed stale bread (soaked)
- as needed Grana cheese (Parmigiano), (grated)
- as needed salt
- as needed black pepper
- a few slices of smoked scamorza cheese
- 2 eggs (hard-boiled)
- a few slices of mortadella
- as needed pistachio cream (or pistachio ricotta cream)
- as needed chopped pistachios
- a few almonds
- a few pats of butter
Tools
- 1 Mold
- 1
Steps
Prepare the mixture with the ground meat in a bowl. Add the soaked stale bread, the eggs, the grated cheese, salt and pepper. Mix everything well.
Line the paper mold with the shortcrust pastry, place half of the ground meat mixture on the pastry base.
Place the slices of scamorza, the hard-boiled eggs and the slices of mortadella on top. Cover with the other half of the ground meat. Add a few pats of butter and bake at 356°F for about 40 minutes.
Remove the colomba from the oven, spread the pistachio cream over the top, sprinkle with chopped pistachios and almonds. Enjoy immediately 😋
