Today I experimented with a new recipe, the savory colomba. It’s the first time I’ve tried it, and I must say I’m very satisfied. Now that I’ve found the right dough, making it is really a breeze.
After the success of the sweet colomba, I thought, how about serving a savory colomba at the Easter table?! It will surely be a nice surprise effect for everyone. And if it’s good, even better, and this one is.
Rich in vegetables, it has a delicate but decisive taste thanks to the cheese and bacon which give it that extra touch.
I also recommend taking a look at my savory pies, my appetizers, and my first courses which I hope will be helpful for your Easter menu.
Let’s see the steps together.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 8
- 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 yeast for savory cakes
- 1 zucchini
- 7 oz raw chard
- 3 1/2 oz fontina cheese
- 3 1/2 oz grated parmesan
- 3 1/2 oz smoked bacon
- 1/4 cup extra virgin olive oil
Tools
- 2 Bowls
- 1 Chopper
- 1 Electric Whisk
- 1 Spatula
- 1 Mold
Steps for preparing the savory colomba
To prepare the savory colomba, start by taking two bowls. In one, put the egg whites with a pinch of salt and in the other, the yolks. Then, with the electric whisk, first whip the egg whites and then the yolks. And leave them there.
In the meantime, clean the vegetables, cut them into pieces, and chop them with the chopper.
Then, to the yolks, gradually add the oil and mix with the whisk, then the water, always gradually and mixing, then the flour, the yeast, and once everything is combined, the chopped vegetables, half the amount of grated parmesan, and finally the diced bacon and fontina, leaving half aside to add at the end.
At this point, we are ready to add the whipped egg whites. With a spatula, mix from top to bottom so as not to deflate the mixture until you obtain a homogeneous dough.
Finish by pouring the dough into the mold for 500 grams colomba. Finally, add the remaining grated parmesan and fontina on the surface. Bake at 350°F for about 40 minutes. Remember, the toothpick test is essential, 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 your meal.
Storage and notes
The colomba can be stored in the fridge for up to two days and is recommended to be heated before serving.
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