For Easter, a delicious savory ring, perfect to serve at the table to accompany appetizers or for Easter Monday, for a picnic, to be honest, I made it to serve as we waited to enjoy a rich mixed grill in the garden. Among the scent of spring flowers on a beautiful sunny day, we decided to organize a family BBQ, so I came up with the idea of serving the Easter savory ring with ricotta and spinach, filled with hard-boiled eggs and enriched with salami, thinking of making it again for Easter or Easter Monday. The taste is delicious, so much so that we all went for seconds, it’s truly irresistible. The best part is that it’s not a dry cake, but moist and truly enjoyable, without leaving you with a dry mouth. Plus, it’s very easy to prepare, just the longest part is briefly boiling the spinach in hot water, yes I know I’ve told you many times not to do it, but in this case, it’s okay because the spinach needs to be blended. So let’s see how to prepare it.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 12 Hours 45 Minutes
- Portions: 12
- Cuisine: Italian
- Seasonality: Spring, Easter
Ingredients for Easter Savory Ring
- 3 1/3 cups all-purpose flour
- 1 cup ricotta cheese
- 7 oz spinach
- 3/4 cup milk
- 4 eggs
- 1/3 cup sunflower oil
- 1 package of baking powder for savory cakes (16 g)
- 1/3 cup Parmesan cheese
- 2/3 oz Pecorino cheese
- 2 3/4 oz Calabrian salami (aged sausage or soppressata)
- 1 1/2 tsp salt
- 5 hard-boiled eggs
Tools for Preparing the Easter Savory Ring
- 1 Bowl
- 1 Blender
- 1 Electric whisk
- 1 Small pot
- 1 Pot
- 1 Small bowl
- 1 Colander
- 1 Bundt pan
Steps to Prepare the Easter Savory Ring
Start by boiling the eggs in a small pot covered with water, bring to a boil and cook for a maximum of 5 minutes. Once ready, discard the hot water and soak them in cold water. Peel them while they are still warm, without discarding the water from the pot, as it makes peeling easier by keeping them submerged. Place in a bowl and let cool.
Meanwhile, boil the spinach in hot water for just a minute, then strain. Let them cool in a small bowl, then squeeze them well and blend with the milk to obtain a cream.
In a large bowl, work the eggs with an electric whisk, then add the ricotta and continue working. Next, add the spinach cream, oil, salt, flour, baking powder, and grated cheeses to obtain a creamy and homogeneous mixture.
Pour about half of the mixture into a silicone bundt pan, no need to grease it, or in a regular pan of 24-26 cm, greased and floured. Then place the hard-boiled eggs in the center and cover with the remaining mixture.
Bake in a preheated oven at 350°F for about 40-60 minutes depending on the pan used; if it’s tall like mine, it needs longer cooking, if shallow, 40 minutes may suffice. Check that it’s nicely golden, then do the toothpick test: if it comes out dry, it’s ready.
Turn it over onto a serving platter and let it cool before tasting. It’s also great hot or warm if you don’t have time to let it cool completely. If there’s any left, it keeps well for a couple of days, even outside the fridge in a cool environment. If it’s too hot, better in the fridge and if necessary, warm it up a bit, or take it out of the fridge half an hour before serving.
Perfect to prepare for Easter, easy, quick, and very tasty, it will win everyone over.
