Today I tried a new recipe, the savory colomba. It’s my first time making it and I must say I’m very pleased. Now that I’ve found the right dough, making it is really a breeze.
After the success of the sweet colomba, I thought, what a novelty to serve a savory colomba at the Easter table?! It will surely be a nice surprise for everyone. And if it’s tasty even better — and this one is.
What won me over is its versatility: I can change it, play with ingredients I have on hand — melty cheeses, flavorful cured meats, olives or seasonal vegetables — and achieve a different result each time, but always incredibly soft and tasty. It’s one of those preparations that say something about the person who makes it.
Rich in vegetables, it has a delicate yet distinct flavor thanks to the cheese and pancetta that give it that extra touch.
I like to serve it in the center of the table, perhaps during a family lunch or an aperitif with friends: it’s showy, fragrant and immediately invites sharing. And let’s face it, there’s something special about transforming a classic sweet into such a characterful savory version.
I also recommend taking a look at my savory tarts, my appetizers and my first courses which I hope can help you plan your Easter menu.
I also recommend
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients for the savory colomba
- 2 eggs
- to taste salt
- 1 3/4 cups type 1 flour
- 1/2 cup water
- 1/2 packet instant baking powder for savory tarts
- 1 zucchini
- 7 oz raw chard
- 3 1/2 oz fontina cheese
- 1 cup grated Parmesan
- 3 1/2 oz smoked pancetta
- 4 tbsp extra virgin olive oil
Tools
- 2 Bowls
- 1 Food chopper
- 1 Electric hand mixer
- 1 Spatula
- 1 Mold
Steps to prepare the savory colomba
To prepare the savory colomba, start by taking two bowls. In one bowl place the egg whites with a pinch of salt and in the other the yolks. Then with the electric mixer whip first the egg whites and then the yolks. Then leave them aside.
Meanwhile, clean the vegetables, cut them into pieces and chop them with the food chopper.
Then, gradually add the olive oil to the yolks while whisking, then the water also in a thin stream while mixing, then the flour, the baking powder and once everything is combined add the chopped vegetables, half of the grated Parmesan and finally the pancetta cut into cubes and the fontina cut into pieces, leaving half of it aside to add at the end.
At this point we are ready to fold in the whipped egg whites. With a spatula, mix from top to bottom so as not to deflate them until you obtain a homogeneous batter.
Finish by pouring the batter into a 500 g colomba mold. Finally add the remaining grated Parmesan and the fontina on the surface. Bake at 356°F for about 40 minutes. Make sure to do the toothpick test, and if you see it browning too much, lower the temperature to 320°F for the last 10 minutes.
Remove from the oven and serve hot. Enjoy!
Storage for the quick savory colomba
The savory colomba keeps best at room temperature for 2–3 days, well wrapped in cling film or stored in an airtight container to preserve its softness and prevent it from drying out; it’s important to keep it away from heat sources and humidity. If temperatures are high, you can store it in the refrigerator, always well sealed, for up to 4–5 days, but remember to take it out at least 30 minutes before serving or warm it slightly in a low oven to restore its softness and aroma as if freshly made. For longer storage, freezing is ideal: cut it into slices, wrap them individually and place them in the freezer for up to about one month; when needed, simply let them thaw at room temperature or warm them for a few minutes in the oven to recover taste, crispness and perfect texture.
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FAQ (Questions and Answers)
What ingredients can I use to fill it?
You can get creative: cheeses, cured meats, olives, grilled vegetables or even more gourmet combinations like nuts and aged cheeses.
Is it possible to make it dairy-free?
Yes, just replace cheeses and milk with plant-based alternatives or omit them, choosing flavorful ingredients like olives and vegetables.
How do I know if it’s cooked properly?
It should be golden on top and, when you insert a toothpick into the center, it should come out dry.
Can I make it without a colomba mold?
Absolutely yes: you can use a loaf pan or a cake pan, the flavor will remain unchanged.
