It’s not Easter without a tasty savory pie! Instead of the classic Torta Pasqualina, this year we suggest experimenting with a savory pie filled with salami, cheese, and eggs.
Ingredients
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300 g all-purpose flour
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1 packet baking powder
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1 pinch of salt
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2 eggs
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120 ml Colavita Olive Oil
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150 g plain yogurt
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150 g provolone cheese
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80 g grated pecorino cheese
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200 g salami
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100 g guanciale
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3 eggs for decoration
For the dough crosses
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3 tablespoons all-purpose flour
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2 tablespoons water
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1 tablespoon Colavita Olive Oil
Grease and flour a 25 cm bundt pan. Preheat the oven to 170°C.
Dice the provolone, grate the pecorino, and cut the salami and guanciale into pieces.
In a mixing bowl or stand mixer, combine the flour, baking powder, and salt. Use electric beaters.
Add the 2 eggs and mix for 2 minutes. Gradually add olive oil, yogurt, and grated pecorino.
Stir in provolone, salami, and guanciale with a wooden spoon.
Pour the batter into the pan. Place the 3 eggs on top, previously washed and dried, pressing them gently into the batter.
Bake for 25 minutes. Meanwhile, prepare the dough crosses by mixing flour, water, and olive oil, then roll into 6 strips.
Remove the pie from the oven and place the strips over the eggs to form crosses.
Bake for an additional 25–30 minutes, until golden and cooked through. Perform a toothpick test in the final minutes of baking.
