Savory Colomba Bread: A Delicious Easter Treat for Every Occasion
Colomba Salata, an Italian savory version of the traditional sweet Easter bread, is a perfect way to bring a unique, flavorful dish to your table. This version, filled with delicious ingredients like pancetta, provolone, sun-dried tomatoes, and aromatic herbs, offers a savory twist to the classic colomba bread. The recipe requires a few steps and some patience, but the final result is well worth the effort. Here’s how you can make this savory delight that serves 8!
Ingredients:
| Ingredient | Amount |
|---|---|
| Whole wheat flour | 125g |
| Manitoba flour (strong flour) | 125g |
| All-purpose flour (00 type) | 50g |
| Honey | 20g |
| Fresh yeast | 7g |
| Eggs | 55g |
| Whole milk | 75g |
| Water | 75g |
| Butter | 55g |
| Sweet pancetta (cubed) | 100g |
| Provolone cheese (cubed) | 100g |
| Sun-dried tomatoes | 40g |
| Salt | 7g |
| Chives | To taste |
| Parsley | To taste |
| Oregano | To taste |
| Egg whites | 37g |
| Parmesan Reggiano DOP (grated) | 40g |
| Black pepper | To taste |
| Blanched almonds | To taste |
| Peanuts | To taste |
Instructions:
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Prepare the Dough:
- Start by placing the whole wheat flour, Manitoba flour, and all-purpose flour in the bowl of a stand mixer fitted with a dough hook.
- Crumble in the fresh yeast, then add the honey. Begin mixing the ingredients together.
- Gradually add the water and a small piece of butter. Continue kneading the dough at moderate speed, adding more butter bit by bit, until the dough becomes smooth and well-combined.
- Once the dough is fully kneaded, remove it from the hook and transfer it to a separate bowl, shaping it into a round ball (approximately 13-14 inches in size).
- Cover the bowl with plastic wrap and let it rise for about 2 hours, or until it doubles in size.
-
-
Prepare the Filling:
- While the dough is rising, cut the pancetta into small cubes (about ½ cm each) and cook them in a pan. Set them aside to cool.
- Cube the provolone cheese and finely chop the chives, parsley, and oregano. Set these aside for later.
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Assemble the Colomba:
- Once the dough has risen, transfer it onto a lightly floured surface. Flatten it out slightly.
- Place the cooled pancetta, provolone, sun-dried tomatoes, and the chopped herbs in the center of the dough.
- Fold the dough over the filling, sealing it in. Divide the dough into two equal portions.
- Shape one portion into the “wings” of the colomba (dove) and place it in a dove-shaped baking mold.
- Shape the second portion into the “body” of the colomba and place it on top of the wings. Gently press the two portions together to form the shape of the dove.
- Cover with a cloth and allow the dough to rise for another 2 hours.
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Prepare the Glaze:
- In a bowl, whisk the egg whites and grated Parmesan cheese together until smooth and slightly frothy.
- Optionally, add a few blanched almonds to the glaze mixture for texture and extra flavor.
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Bake the Colomba:
- Preheat your oven to 190°C (375°F) in static mode.
- Before baking, spread the egg-white glaze evenly over the top of the colomba.
- Place the colomba in the lower part of the oven, positioning another baking tray above it to prevent the glaze from browning too quickly.
- Bake for about 50 minutes, or until the colomba is golden brown and cooked through. You can test the doneness by inserting a toothpick into the center; if it comes out clean, the colomba is ready.
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Cool and Serve:
- Once baked, remove the colomba from the oven and let it cool completely before serving. The savory flavors will meld together beautifully as it rests.
Enjoy your freshly made Savory Colomba as an appetizer or a main dish during your Easter meal or any special occasion. The combination of pancetta, provolone, and aromatic herbs makes each bite a savory delight. This recipe is a perfect addition to your collection of Easter traditions and an ideal way to surprise your guests with something both unique and delicious.
