The Christmas savory wreath with vegetables is a delicious and inviting recipe, to be served as an original centerpiece.
The dough is similar to a brioche bread, made up of very soft balls filled with escarole, capers, and olives. A tasty and practical idea for the holiday menu. In fact, you can prepare the savory wreath even the day before.
Moreover, it’s fun because you can vary the filling to your liking, alternating balls of different flavors. A recipe that only seems difficult to prepare. I assure you that you will have a lot of fun making it, just follow the step-by-step procedure I have illustrated.
And if you want to prepare a sweet version of the centerpiece, try this other scenic and delicious recipe:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 2 wreaths
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Christmas Savory Wreath with Vegetables
- 23 oz Manitoba flour
- 0.4 oz Fresh yeast
- 7 oz Milk
- 1 pinch Sugar
- 1.7 oz Olive oil
- 1 tbsp Salt
- 2 Eggs
- 1 Egg yolk
- 3 heads Smooth escarole
- 3.5 oz Black olives (pitted)
- 2 tbsp Capers
- 1 clove Garlic
- 3 tbsp Extra virgin olive oil
- to taste Salt
Preparation of the Christmas Savory Wreath with Vegetables
Pour half the flour on the work surface. Place the yeast in the center of the well, previously dissolved in warm milk with the sugar (1). Then, lightly beat everything with a fork. Now add the oil and eggs and mix the ingredients with your hands. Add the remaining flour, a little at a time, and continue to work the dough until you get a soft mixture (2). Place the dough in a bowl, covered with plastic wrap. And let it rise until it doubles in size, in a dry place (I recommend the switched-off oven with the light on).
In the meantime, prepare the escarole. Wash the leaves well and boil them in abundant salted water for 10 minutes. Drain and squeeze well.
In a pan, brown a clove of garlic with the oil. Add the chopped escarole, salt, and cook over moderate heat for a few minutes. Now add the chopped black olives and capers. Continue cooking for another 5 minutes.
Then, turn off and remove from heat, so it cools down.
After the rising time, take the dough and divide it into pieces of the same weight (I got 18) (3). Then, spread each piece with your hands and fill the center of each with the filling (4).
Form balls and place them in 2 molds with a central hole (like a 10-inch diameter bundt cake mold), being careful not to stick them too much (5).
Let the wreaths rise for another 30 minutes, still covered with plastic wrap and in a dry place.
Take the Christmas wreaths and brush them with the egg yolk. Bake in a preheated oven at 340°F for 30 minutes or until golden brown.
Before serving the Christmas savory wreath with vegetables, pass it in a warm oven for a few minutes.
If you prepare the Christmas savory wreath in advance, I recommend storing it covered with plastic wrap. If you don’t have a mold with a central hole, you can use a round mold and form the wreath by placing rolled aluminum foil balls in the center.
Notes
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