QUICK SAVORY COLOMBA with ricotta and salami, an easy and very quick Easter appetizer, ready in a few minutes, a tasty recipe with few ingredients, very soft.
I needed an idea different from the usual for Easter, something quick but that would make an impression… and so this quick savory colomba with ricotta and salami was born 😄 I have tried many savory colombas, but this is truly the one I would make again right away: soft, flavorful and ready in very little time.
The great thing about the quick savory colomba with ricotta and salami is that you don’t have to go crazy with leavening or complicated doughs: you mix everything, pour into the pan and into the oven. Perfect for Easter lunch, for Easter Monday or even for a buffet, because it’s one of those recipes everyone always likes and that disappear from the table quickly.
Join me in the kitchen today — there’s the quick savory colomba with ricotta and salami.
- Difficulty: Very easy
- Cost: Very low cost
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 eggs
- 1 1/4 cup flour (soft flour (the one you normally use for cakes))
- 7 tbsp water (about 100 ml)
- 3 tbsp + 1 tsp extra virgin olive oil (about 50 ml)
- 1 tsp baking powder for savory preparations
- 1 tsp salt
- 3.5 oz salami (diced)
- 2/3 cup ricotta cheese (about 150 g)
- 5.3 oz provola cheese (about 150 g, cut into pieces)
Steps
Pour the eggs with the water and oil into a bowl and whisk by hand, then add the flour gradually and keep mixing.
Add the baking powder and salt, mix well then add the diced salami, the ricotta and the provola pieces. Mix everything and pour the batter into a pan with a 300 g capacity (about 10.6 oz).
Drizzle a little oil on top and bake in a hot oven at 356°F for about 25-30 minutes.
Bon appétit
If you like the recipe click the stars at the bottom of the article. THANKS!
QUICK SAVORY COLOMBA with ricotta and salami Easter appetizer
Useful tips
Use well-drained ricotta to avoid a too-wet batter
You can substitute the salami with ham or speck
Add grated cheese for a more pronounced flavor
Also great cold, so perfect to prepare in advance
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FAQ QUICK SAVORY COLOMBA with ricotta and salami Easter appetizer
Can I prepare the quick colomba with ricotta and salami the day before?
Yes, in fact it’s even better because the flavors meld together more.
How to keep a homemade colomba soft?
Don’t overbake it and store it well covered to prevent it from drying out.
Can it be frozen?
Yes, better already sliced, so it’s ready to thaw when needed.
Which pan should I use for the savory colomba?
You can use the classic colomba mold or a loaf pan if you prefer a simpler version.
How should it be stored?
It keeps for about 2-3 days at room temperature, well covered with cling film or in an airtight container to keep it soft. If it’s hot, it’s better to refrigerate it and take it out 30 minutes before serving. You can also freeze it already sliced and thaw as needed, warming slightly in the oven to bring it back soft and fragrant.
