Are you looking for a simple and quick savory pie that can save your dinner and also be suitable for a buffet party, an aperitif, or a picnic?
Well, here on the blog you will find some recipes that suit your needs, like the tomato plumcake with olives and feta or the savory ciambella with salami and cheese, but today I want to propose this savory plumcake with zucchini, speck, and scamorza really tasty with the use of fresh zucchini just picked, still with their delicate flowers attached, which give the recipe a touch of spring and genuineness, while the melted scamorza and savory speck complete the picture with taste and character.
The preparation is very simple and relatively quick for a final result that is really tasty and scenic.
Now take a minute to read the recipe and then… let’s cook and eat!!
See also
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 1/2 cups all-purpose flour
- 3 eggs
- 1/2 cup milk
- 1/2 cup sunflower seed oil
- 3 zucchini (with flowers)
- 1 packet instant yeast for savory preparations
- 2 tbsps grated parmesan cheese
- 1 tsp salt
- to taste black pepper (ground)
- 3 1/2 oz scamorza
- 3 1/2 oz speck
Tools
- 1 Kitchen Scale
- 1 Bowl
- 1 Grater
- 1 Cutting Board
- 1 Knife
- 1 Sieve
- 1 Spatula
- 1 Plumcake Pan
- Parchment Paper
- 1 Hand Whisk
- 1 Cooling Rack
Steps
Preparing the savory plumcake with zucchini, speck, and scamorza is very simple and will take only a few minutes with the dough that needs little work, for an even softer result.
First, detach the flowers from the zucchini and set them aside, then grate the zucchini, place them in a clean cloth, and squeeze them well. Proceed to cut the speck and scamorza into chunks.
At this point, start preparing the base dough by collecting the eggs in a bowl and adding both the milk and oil. Whisk all the liquid components, then start adding the dry ingredients.
Then add the sifted flour and yeast, the grated cheese, salt, ground black pepper, and mix well.
Also add the zucchini, scamorza, and speck to the dough continuing to mix to distribute these ingredients well inside the dough.
Transfer the mixture obtained in a plumcake pan (4×10 inches) lined with parchment paper and cover the surface with the zucchini flowers (after removing the central pistil) and a sprinkle of grated cheese.
Bake the savory plumcake with zucchini, speck, and scamorza in a preheated static oven at 350°F for 45-50 minutes, always doing the toothpick test before removing from the oven.
Once ready, let it cool on a rack before turning it out and slicing it to serve 😉.
Notes
The savory plumcake with zucchini, speck, and scamorza can be stored in the fridge, in an airtight container, for 2-3 days.
You can also freeze it in slices and store it in the freezer for 3 months.
