Holy Easter is approaching and today Palm Sunday we thought of presenting a symbol of peace, which has also become the traditional dessert of these holidays, in a savory version. It is very easy to make and very quick, cooking time aside, and you can indulge yourself to fill it according to your taste by inserting for example cooked ham, aromatic herbs such as thyme or oregano. But above all, if you prepare it in advance this salted dove can be an excellent appetizer for Easter, but also a perfect “ingredient” of the Easter Monday picnic.
Ingredients –
300 gr of flour
a sachet of instant yeast for savory pies
100 ml of extra virgin olive oil
150 ml of milk
3 eggs
20 gr of tomato paste
150 gr of provola (or other consistent taste cheese)
about twenty cherry tomatoes
150 gr of pitted and drained taggiasca olives
salt and pepper (optional) to taste.
Procedure – Beat the eggs with salt, milk and oil. Now in the planetary mixer, incorporate the beaten eggs with flour, yeast, tomato concentrate. Knead. In the meantime, divide into four three quarters of the cherry tomatoes and add them to the dough together with three quarters of the olives and cheese that you have made cubes. Work well until you see the smooth dough. Take a dove mold – they are found in supermarkets, they are of oven -resistant paper – 28 cm for 20 and fill it with the dough by adjusting salt and adding if you believe pepper and aromatic herbs. Spread the dough well in the mold and garnish coni cherry tomatoes and olives you have kept. Bake and cook at 180 degrees for about 55 minutes. However, do the test with the toothpick that by skewing the dove to the center must re -emerge dry.
How to entertain children – give them the task of garnishing the dove with cherry tomatoes and olives
Combination – We opted for a cartozer, all the sparkling wines Martinotti are fine as long as not too dry. If you think of a red try a young Merlot.
