Today I prepared the savory Easter dove with asparagus and speck. Delicious, perfect to serve as an appetizer on Easter or Easter Monday. The asparagus are wild, found on one of my countless walks. The savory Easter dove with asparagus and speck is very simple to make, you only need a bowl and a ladle. I chose the medium dove, weighing about 1 lb, but if you want, you can double the dose for a larger dove or divide it into smaller molds. I’ll also leave you some other interesting recipes below.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 4 eggs
- 2 teaspoons fine salt
- 1 cup grated cheese (such as Grana)
- to taste pepper
- to taste nutmeg
- 1/2 cup seed oil
- 2/3 cup milk
- 2 3/4 cups all-purpose flour
- 1 packet instant yeast for savory preparations
- 3 1/2 oz diced speck
- 3 1/2 oz cubed melting cheese
- 7 oz wild asparagus (previously cooked with garlic and parsley)
Tools
- Bowl
- Mold
- Spatula silicone
- Measuring Cups
- Whisk
Steps
Cut the asparagus into pieces and cook them for about 15 minutes in a pan with oil, garlic, and dried parsley. Adjust with salt and let cool.
In the bowl, mix the eggs with the spices, oil, milk, and salt.
Add the flour, grated cheese, and yeast and continue mixing.
Add the now cold asparagus, speck, and cubed cheese. Mix well.
Transfer the mixture into the dove mold and bake at 400°F for about 40 minutes.
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