Salted dove



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Salted Colomba recipe of of 01-04-2015 [Updated on 31-05-2016]

The salty colomba is the rustic that I decided to prepare for Easter Monday this year, obviously before bringing it to the table I had to do a test, so here is the recipe for my test. I prepared a brioche dough mixture enriched with typical foods of this period such as lard, pecorino cheese and artichokes, I put everything in the mold of the dove and obviously decorated with almonds, a nice idea, don't you think? At my house they brushed it in no time at all and promoted it for the Easter Monday picnic, as long as it doesn't rain again this year;) Well friends, I'll leave you to the recipe for my salty Easter dove and back at work, today another round of cards, contracts, payments and paperwork, all cheerful things in short;) Basins

Method

How to make the salted dove

Prepare a leaven by dissolving the yeast in the water, then mixing it in a bowl with the flour.

Mix until you get a soft, batter-like dough, cover with cling film and let it rise for 30 minutes.

Put the flour in a bowl then make a hole in the center and pour the leaven and milk inside and start kneading.

Once the flour has been absorbed, add the eggs, salt, half pecorino cheese, butter and lard.

Knead until you get a homogeneous dough, then cover the bowl with cling film and let it rise for 2 hours.

Now add the pancetta, ham, asiago and artichokes, all cut into cubes and the remaining pecorino.

Knead until the filling is evenly distributed to the dough.

Put the dough on a plane and divide it into 2 parts.

Place the first part in the mold that will make up the body.

Arrange the second in a cross over the first.

Put the dove in the oven off to rise for 2 hours or until it has reached one cm from the edge

Brush the dove with a drizzle of oil, cover with pecorino cheese and the sliced ​​almonds. Bake at 180 ° C and cook for 40 minutes.

Remove from the oven, let it cool and serve your salted colomba.

Serve your salted colomba.


Colomba salata: the quick and tasty Easter recipe

There salty dove it is a very tasty and easy to prepare rustic, rich in meats and cheeses, it is ideal for the Easter Monday picnic. We are usually used to eating there sweet dove, but its salty version will win you over! In our recipe we used baking powder for savory pies that will allow you to prepare the salted colomba in a very short time and without leavening. For the filling you can also use the cured meats and cheeses you have in the fridge: cooked ham, salami, but also bacon, among the cheeses scamorza, provolone, fontina will do very well, depending on availability or personal tastes. But let's see how to prepare the salted colomba to enrich the Easter table with an original and really tasty rustic.


Colomba salata with instant yeast easy recipe

Ingredients for a 750 g mold

  • 3 eggs
  • 4 g of salt
  • 100 g of grated Parmesan cheese
  • 50 ml of extra virgin olive oil or peanuts
  • 300 ml of milk
  • 300 g of flour 00
  • a sachet of instant yeast for savory pies
  • 100 g of diced cooked ham
  • 100 g diced mortadella
  • 100 g of diced salami
  • 100 g of smoked cheese cut into cubes
  • sesame to taste
  • pine nuts to taste
  • disposable mold of 750 g

Detailed procedure to make the soft salted colomba without leavening:

In a bowl, add the eggs, salt and grated cheese. l & # 8217 oil, milk and with the electric whisk mix everything.

Sift the flour with the instant yeast.

Gradually incorporate the flour with the yeast into the egg mixture and work continuously with the electric whisk until a fluid, lump-free and well blended mixture is obtained.

Add the salami, diced scamorza cheese to the dough and mix gently with a spatula.

Pour the mixture into the mold, level it and sprinkle sesame seeds and pine nuts on the surface.

Cook the salted Easter dove in a preheated oven for about 45 minutes. Check the cooking by inserting a toothpick in the center of the dove and, if it is not perfectly dry, continue cooking.

At the end of cooking, the salted colomba must be well cooked and golden on the surface.

Allow to cool a little and serve. Cut the dove into slices with a sharp knife without removing the paper mold.

Also good cold. It can be heated in a hot oven for a few minutes to restore fragrance.


INGREDIENTS COLOMBA DI PASTA SALTA smart recipe

HOW TO PREPARE THE PASTRY COLOMBA WITH HAM AND CHEESE

To realize the salty colomba of puff pastry unroll the first disc of pastry.

Cut strips of about 5 cm wide.

On each strip put a slice of cooked ham and one of cheese.

Roll each strip on itself to obtain a roll of puff pastry.

Do the same thing with the other puff pastry roll.

Put all the rolls obtained in the paper mold for colombto doing some pressure.

Put the mold in a preheated static oven and cook it colomba of salty puff pastry at 180 ° for about 30 minutes.

VARIANTS AND ADVICE

You can fill the colomba with salty pastry as you prefer.

You can prepare the puff pastry colomba filled with shortcrust pastry or pizza dough.

If you liked the recipe, you may also be interested in BABA 'RUSTICO or PIZZA CHIENA or ANGELICA DI SFOGLIA SALATA


Puff pastry salty colomba

There colomba of salty puff pastry it's a Easter savory pie very easy It's rapid to be made, absolutely perfect as starter for lunch on Easter day. Delicious little puff pastry roses, stuffed with speck, cheese And zucchini that conquer even before tasting!

  • FOR A 750 ML MOLD
  • 2 packs of rectangular puff pastry
  • 250 g of sliced ​​speck
  • 250 g of sliced ​​fontina
  • 2 dark zucchini

The Easter savory pies they are generally popular on our festive tables and the recipes to prepare them are countless, ranging from the most traditional, such as the rustic Neapolitan Casatiello or the Torta Pasqualina, to the most original and innovative. That of salty colomba of puff pastry it's a recipe simple And rapid to prepare but of sure effect. These are small puff pastry roses stuffed with speck, fontina And zucchini: a very tasty combination for a starter delicious for the lunch of the day of Easter or to carry in the basket of picnic of Easter Monday.
Without forgetting that, after Easter, the idea of ​​these roses finger food for a savory pie with a different but equally irresistible shape it remains a winner.

There puff pastry it is a refined and very demanding basic preparation so much that, almost always, it is preferred to use the ready one as recommended also in this recipe. However, if you have enough time, and the desire to try your hand at its execution, you can try both the traditional recipe and the quick one. The final result will be even tastier and more appreciated.

If you want to enrich the Easter appetizer buffet, you will be spoiled for choice among our proposals for savory pies, appetizers and tartlets.

If, on the other hand, you are looking for traditional sweets for this feast, it is impossible not to try at least once the Neapolitan Pastiera, the undisputed queen of Easter desserts, the Perugian Ciaramicola, or the Easter Pine Cone.


Salted dove

Dissolve the yeast in warm milk with 1 teaspoon of sugar and 2 tablespoons of flour taken from the total and let it activate for 30 minutes.

Beat 3 eggs and add the oil and salt, the pecorino and the grated Parmesan, then add the leaven and finally the flour several times.

You can start kneading by hand or with the planetary mixer for a few minutes until you get an elastic and homogeneous dough.

Grease a large bowl and leave to rise covered with plastic wrap in the oven with the light on for about 3 hours (until doubled)

After this time, spread the dough into a rectangle and arrange the cheese cubes then knead again to mix the cheese into the dough.
Transfer to the 750 g paper cup or to the special wheel, if you have it.

Let rise until doubled (about 2 hours) then brush the surface with beaten egg and sprinkle with seeds to taste.

Cook in a hot static oven at 180 degrees for about 45 minutes in the medium-low part of the oven.
Remove from the oven and let cool well, upside down if possible.

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Mom Gy - Germana Busca

I am a blogger and musician but my passions are cooking, hands dirty with flour and the smell of cake!


Running out of tasty and quick ideas for Easter lunches and dinners? Then this recipe is for you, because it is really nice, original and at the same time extremely simple! I'm talking about the Colomba Salata of Puff Pastry, a dish that we can serve both as an appetizer for an Easter lunch with relatives, and as a second to a less formal dinner.

It's about a salty dove composed of many puff pastry rolls stuffed with spreadable cheese, courgettes and sliced ​​bacon. The filling can be customized at will: for example, we can replace the spreadable cheese with robiola or with the stringy cheese we prefer, and instead of pancetta we can put speck or even salami. The dove mold I used is 750 grams.

Three ingredients, a mold for doves and just over half an hour of time ... et voilà! Our delicious Easter dish is ready! Try it yourself because I'm sure it will be a great success. And please: let me know how you have customized yours Puff pastry salty colomba!

You may also be interested in: GASTRONOMIC COLOMBA

  • Preparation time: 5 min
  • Cooking time: 35 min
  • Ready in: 40 min

Salted dove

Colomba salata is a rustic brioche leavened with simple brewer's yeast, rich in ham, salami and cheese. Something that will make you taste a great Easter classic, the Colomba, in savory form.

There salty dove is an Easter cottage that recalls the classic form of the most traditional of the desserts of the Holy Easter period: the Easter cake with a super soft texture, just like one Croissant, which will enchant your palates, delighting your taste buds. A simple preparation, a classic leavened with brewer's yeast, with direct leavening, which is prepared in a very short time and which, with its rich filling of ham and cheese, will delight your guests.

The colomba salata is a delicious and delicious alternative to the classic sweet preparation, perfect also for a trip out of town, so that this year instead of delighting your loved ones with the more famous sweet sister of this leavened product, you can surprise them with a soft rustic like a cloud, one of those who, one slice leads to another, and will disappear in no time at all.


First of all, cut the dove mold by removing at least 3 cm of edge:

Divide the puff pastry in the direction of the highest length in order to obtain rather long strips that all have about 5cm of base. Divide each cut strip in half.

Then lay the slices of salami cut in half next to each other

and roll up the strip as if to form a rose:

Finally Seal the closure perfectly with a pinch on the bottom.

Make all the puff roses in this way.

Arrange the roses in the dove mold, being careful not to stick them too closely together:

Put your puff pastry dove in the fridge for at least 30 minutes.

Place the dove mold in a baking pan previously lined with baking paper.

This step is essential, because the puff pastry is very greasy and the dove mold has holes in it, consequently some oil will leak !!

Finally, cook the salted Colomba in a hot oven at 200 ° for the first 30 minutes then lower to 180 ° - 170 ° and complete the cooking for another 20 minutes, taking care to move between the bottom and top of the oven and cover with aluminum foil if the dove's surface gets too golden!

Cooking times can change from oven to oven! so consider extra minutes depending on the situation!

There Puff pastry salty colomba it is ready when it becomes golden and swollen! Let it cool for at least 20 minutes


The recipes of the Chef's Test and It's always noon

If you are interested in the recipe for this delicious dish entitled "Colomba salata", below you will find the list of ingredients, an exhaustive description of the procedure for cooking this delicious recipe and the video with the salient steps to prepare this delicious dish.

  • 1 jar of natural yogurt of 125 g,
  • whole eggs,
  • 1 jar of grated cheese,
  • 4 jars of flour 0,
  • 1 jar of corn oil,
  • 1 sachet of instant yeast for savory pies,
  • 1 jar of whole milk,
  • 100 g of diced salami,
  • 100 g of diced spicy provolone,
  • 100 g of smoked cheese,
  • salt and pepper,
  • almonds

Use the 125g yogurt pot as a measuring cup for all ingredients. In a bowl, mix the yogurt with oil, milk and eggs.

Add the flour, salt, grated cheese (minus 1 large teaspoon) and baking powder. Mix well and add the salami, provolone and scamorza cheese cut into cubes.

Gently mix and pour everything into the greased and floured mold. Spread the grated cheese kept aside and a few almonds on the surface.

Bake in a preheated oven at 180 & # 176 for about 40 ', until the surface is golden (always check the cooking with a toothpick before taking out of the oven).

Colomba salata recipe video

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