SAVORY COLOMBA also with BIMBY PROCEDURE
Running out of quick and tasty ideas for Easter lunches and dinners? This recipe is perfect for you because it is really cute, original, and at the same time extremely simple!
The savory Easter Colomba is a quick rustic, a kind of savory pie without leavening because it uses instant yeast that reminds of the Neapolitan Casatiello.
An easy and tasty idea that can be served as an appetizer or as a second course for Easter Sunday lunch or the Easter Monday picnic.
It is a savory Colomba with a dough similar to that of a cake but does not require the long leavening times of a classic sweet Colomba.
The filling, which is customizable, is made of zucchini, bacon, and mild provolone cheese, but you can, for instance, replace the cheese with another melting cheese and instead of bacon use cooked ham, mortadella, speck, or even salami. You can also replace the zucchini with peas or carrots, for example.
For the mold, I used the classic 750 grams Colomba mold, but if you want to prepare this savory pie recipe for Easter and don’t have it, a 22 cm diameter cake mold will do just fine.
To prepare this savory pie recipe, simply mix all the ingredients in a bowl, pour the mixture into the dough, and then straight into the oven! You’ll bake a tasty and flavorful Easter appetizer, rich in cold cuts and cheeses.
Try it yourself, and I’m sure it will be a great success. Please let me know if you made it and how you customized it! At the end of the recipe, you’ll find how to make the SAVORY COLOMBA with the BIMBY
If you are still looking for ideas for the Easter Menu, I have some suggestions for you
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter Monday, Easter
Ingredients SAVORY COLOMBA RECIPE
- 2 1/2 cups all-purpose flour
- 4 eggs (medium or 3 large)
- 1/2 cup plain natural yogurt (whole)
- 1/2 cup vegetable oil (peanut or preferred)
- 1 packet instant yeast for savory preparations
- 1/2 cup grated Parmesan cheese
- 1/4 cup whole milk (+ 50 ml if the mixture requires it)
- to taste salt
- 1 pinch black pepper (ground)
- 2 zucchini (large or 150 g frozen or canned peas)
- 3.5 oz diced bacon (or cooked ham or mortadella or salami)
- 3.5 oz cheese (provolone or scamorza)
- 15 almonds
Tools
- Bowl
- Spatula
- Grater
- Colomba mold
- Fork
HOW TO PREPARE THE EASTER SAVORY COLOMBA
Before starting, I recommend cleaning and trimming the zucchini, grating them finely, and letting them drain the excess liquid in a colander. This will prevent them from “wetting” the mixture too much and compromising the result.
Put the eggs, Parmesan cheese, yogurt, vegetable oil, part of the milk (start with 1/4 cup), salt, and a pinch of pepper in a bowl and mix with a fork. Gradually add the sifted flour, mixing with a hand whisk until fully incorporated. If the dough seems too solid, add the remaining milk. It should have a fairly soft consistency. Finally, add the instant yeast and mix.
Incorporate the grated and drained zucchini, diced bacon, and cheese into the mixture, saving a little of each for the final decoration. Mix to combine with a spatula.
Pour the mixture into a 750 g Colomba mold and finish by distributing the remaining bacon, cheese, and zucchini on top. Add some almonds and bake the quick savory Colomba in a preheated static oven at 350°F for about 50 minutes. To check if it’s done, you can do the toothpick test when there are 5 minutes left, as if it were a cake. When it’s cooked, take it out of the oven and let it cool before serving it sliced.
In the Bimby jug, insert eggs, milk, yogurt, and oil. Mix for 30 seconds at speed 4.
Add sifted flour with yeast, grated cheese, salt, and pepper. Work for 1 minute at speed 6.
Add cubed cold cuts and cheeses and grated and drained zucchini. Mix for 30 seconds at speed 2 counter-clockwise.
Pour the mixture into a 750 g Colomba mold and level. Distribute the remaining bacon, cheese, and zucchini on the surface and some almonds.
Bake in a preheated static oven at 350°F for about 50 minutes. Do the toothpick test 5 minutes before taking it out, as if it were a cake.
Take it out of the oven and let it cool before serving it sliced.
VARIATIONS
For today’s savory Easter Colomba recipe, I’ve decided to use as filling, besides zucchini, smoked bacon, and provolone cheese. You are free to modify all or just one of the ingredients provided you keep the quantities constant.
Instead of Parmesan cheese, for a stronger flavor, you can use pecorino.
TIPS
TEMPERATURE: If you want to bake the savory Colomba in fan oven mode, lower the temperature to 340°F, while the time remains unchanged.
COLOMBA MOLD OR CAKE PAN: If you don’t have a Colomba mold, you can use a 22 cm diameter cake pan.
STORAGE
Once ready, the savory Colomba can be stored wrapped in cling film or a freezer bag and kept at room temperature for up to 4-5 days. Alternatively, you can freeze it sliced and then heat it in the oven whenever you want.
