Savory colomba
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/savory-colomba
Total time
5 Hours
1 Minutes
Baking/cooking time
50 Minutes
Rest time
2 Hours
30 Minutes
Difficulty
easy
Ingredients
for one 750 g mold
| FOR THE DOUGH | ||
| 25 | g | ADAM - lievito madre natural yeast with dry yeast |
| 390 | g | Spelt flour Regiograno bio |
| 15 | g | sugar |
| 190 | g | lukewarm milk |
| 1 | egg | |
| 8 | g | salt |
| 40 | g | soft butter |
| FOR THE FILLING | ||
| 200 | g | cooked ham |
| 200 | g | melting cheese |
| 3 | hard-boiled eggs | |
| FOR THE FINISHING | ||
| 1 | egg | |
| 25 | g | chopped pistachios |
Preparation
- Combine spelt flour, lievito madre ADAM, sugar, and lukewarm milk in a bowl and mix. Add egg and salt and knead until homogeneous. Incorporate soft butter in cubes and continue kneading until smooth and elastic. Shape into a ball and allow to rise, covered, in a warm place until doubled in volume, approx. 2 hours.
- Meanwhile, dice the ham and cheese and roughly chop the peeled hard-boiled eggs.
- Divide the risen dough in half. Roll out one half into a rectangle of approx. 30 × 25 cm, distribute half of the filling evenly, roll up tightly, and seal the ends. Place lengthwise in the center of the mold to form the body. Repeat with the remaining dough, cut the roll in half, and position the pieces on the sides to form the wings. Cover and allow to rise until the dough reaches the rim of the mold, approx. 1.5 hours.
- Preheat the oven to 180 °C (356 °F), conventional heat. Brush the surface with beaten egg, sprinkle with chopped pistachios, and bake for approx. 50 minutes. Cover with aluminum foil if browning too quickly. Remove from the oven and serve warm or slightly cooled.
In collaboration with @passionecooking
Spelt flour Regiograno bio
Farina di farro prodotta con cereali di alta qualità provenienti da contadini altoatesini! La farina di farro spelta fine, di colore chiaro, proveniente da agricoltura biologica può essere utilizzata in molti modi. È particolarmente adatta per la produzione di pani leggeri, torte, basi per pizza e pasta. Il farro ha una nota di nocciola ed è molto digeribile. Già nel XII secolo Hildegard von Bingen ne apprezzava le proprietà particolarmente preziose. Provate a usare la farina di farro biologica nella vostra prossima torta di farro o pasta per pizza!
1000 g
€6.40
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