The Savory Angelica Cake with Salami is a leavened rustic bread that immediately wins both the eye and the palate thanks to its soft dough and generous, flavorful filling. I chose to enrich it with salami, smoked scamorza and green and black olives, creating a perfect balance of taste and color. Originally born as a sweet with raisins and candied orange peel, the Angelica is famous above all for its braided, showy shape, perfect as a centerpiece for occasions and holidays such as Easter. Below you will find all the ingredients and the method to prepare it at home, turning a classic dessert into an irresistible savory rustic to enjoy with friends:
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Cooking time: 35 Minutes
- Portions: 6
- Cooking methods: Oven
- Seasonality: Easter
Ingredients
- 4 cups all-purpose flour
- 3/4 + 1 tbsp cup milk
- 2 eggs
- 6 tbsp butter (softened)
- 3 1/4 tsp fresh yeast
- 1 tsp sugar
- 1 3/4 tsp salt
- 7 oz salami
- 3.5 oz cooked ham
- 3.5 oz smoked scamorza cheese
- 3 oz black and green olives (pitted)
- 3 oz grated cheese (half Parmesan and half Pecorino)
- 3 1/2 tbsp butter (melted)
- to taste pepper
Preparation
Arrange the flour like a well in a bowl. Dissolve the fresh yeast in a little warm milk taken from the total 200 ml and add the teaspoon of sugar.
Pour the mixture into the center of the flour along with the eggs and the remaining milk. Start kneading and add the softened butter in pieces and the salt. Work everything until you obtain a smooth, soft and elastic dough ball.
Cover the dough and let it rise in a warm place for about 2–3 hours, until doubled in volume. Then roll the dough out on a lightly floured surface forming a rectangle about 1/5 inch thick (about 1/4 inch).
Brush the surface evenly with the melted butter and sprinkle over the diced salami, the cooked ham, the smoked scamorza cut into pieces, the olives and the grated cheese. Add a sprinkle of pepper to taste.
Roll the dough up from the long side to form a cylinder, cut it lengthwise in half and braid the two parts with the filling facing upwards.
Close it into a ring and place the cake on a baking tray lined with parchment paper. Let it rise for another hour, or until well puffed.
Bake in a preheated oven at 356°F for about 30–35 minutes, until golden brown. The Savory Angelica Cake with Salami, once slightly cooled, is ready to be served.
Bon appétit and.. see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
