The SAVORY COLOMBA WITH ARTICHOKES AND PANCETTA is a delicious savory pie, perfect to serve at Easter or to pack in the basket for the Easter Monday outing. It’s a quick risen loaf rich in flavors and aromas, soft and really appetizing, which can be served alone or accompanied by pickles, cheeses or cold cuts, as is often done on picnics.
This colomba, besides recalling the famous Easter sweet, also brings to the table all the cheer and the desire for good things of this celebration: the ingredients of the dough create a true symphony of flavors and make it soft and very fragrant. The savory taste of the pancetta pairs very well with the sweetness of the artichokes, while the cheeses further increase its indulgence.
One last advantage: preparing the savory colomba is really easy and quick and the dish is impressive and delicious. Don’t hesitate to try it and let me know.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8-10 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3 eggs (medium, at room temperature)
- 1/2 cup milk (at room temperature)
- 7 tbsp sunflower oil
- 2 1/2 cups all-purpose flour (Type 00)
- 1/3 cup potato starch
- 1 packet instant baking powder for savory preparations
- 1/2 cup grated Parmesan cheese
- to taste salt
- to taste black pepper
- 3 oz smoked pancetta
- 1 cup marinated artichoke hearts in oil
- 2 oz spicy provolone
- 1 3/4 tbsp sesame seeds
YOU’LL NEED FOR THE SAVORY COLOMBA WITH ARTICHOKES AND PANCETTA
- 1 Mold for Colomba
- 2 Bowls
- 1 Whisk
- 1 Spoon
PREPARATION OF THE SAVORY COLOMBA WITH ARTICHOKES AND PANCETTA
In a bowl place the eggs and whisk them lightly with a hand whisk, add the oil, the milk, season with salt and stir everything together.
In a larger bowl place the sifted flour and baking powder, the Parmesan, the pepper and mix. Make a well in the center, add the liquid mixture and combine the two mixtures.
Remove the rind from the pancetta and cut it into cubes. Drain the marinated artichoke hearts and chop them. Cut the provolone or any stretched-curd cheese you prefer into cubes as well.
Add all the ingredients to the previous mixture and mix well.
Pour the batter into a Colomba mold for 1.1–1.65 lb (500–750 g), level the surface and sprinkle with sesame seeds.
Bake the savory colomba in a preheated conventional oven at 356°F for about 40 minutes. Check doneness with the classic toothpick test.
When it is dry in the center, remove it from the oven and let it cool slightly. Then serve it sliced.
