It was mainly from the thirteenth century that bread in Italy began to be filled with all sorts of ingredients, ranging from meat, fish, vegetables, fresh herbs, eggs, cheeses. The decision on whether going for a spinach filled or a cheese flavoured savoury cake would vary according to the season, the market supply and the local traditions. For this recipe, you can use the pretty cups of teas we all have in our kitchens. I inherited mine from my nonna. As much as I try to treat them rather immaculately, these little beauties still have to withstand the stress of my multiple-cities constant moving. That's how one fine day, after having finally received a lost luggage, as I unwrapped the cups carefully, I heard the sound of a break. One of them detached itself from the rest of the group by means of a vertical crack. Change of perspective, then. So I put it to good use, at the centre of my cupboard, near the scale. And it's now standing there with a whole new life's purpose. The reason why I sometimes like to use cups whilst cooking is that the whole idea is to enjoy the #foodhappiness process without getting stuck on analyzing measurements. This is a recipe I created for a French video production project. My other videos from this same adventure can be viewed in my videos section. I love the idea of capturing the moist of the egg with the delicious pitted olives. If you find watching the video tempting enough, then you’ll be even more thrilled at the idea of reproducing it with the instructions below.
Cheesy savoury cake with salami and olives (serves 6)
- 3 free-range fresh large eggs
- 2 all purpose flour cups
- 160 gr. of Emmental cheese
- 1 cup of grated Parmesan cheese
- 80 gr. pitted black olives
- 30 gr. rosemary
- 100 gr. Italian Napoli salami
- 1 cup of vegetable oil
- 1 pinch of fine salt
- 1 cup of fresh whole milk
- 1 cup of fresh natural yogurt
- 1 tsp. dried bake yeast
- 1 cup of potato starch
First of all, preheat the oven at 180°.
Remove the salami from its skin, then cut it into thin slices and then into cubes. Cut the Swiss cheese in dices too, then set aside. Mix the Parmesan cheese with the yogurt in a big bowl. In two small bowls, separate the whites from the egg yolks, and add the yolks to the parmesan and yogurt mixture. Set the whites on the side. Add salt and oil to the main bowl and stir thoroughly. Sift the flour and the baking yeast, to then add them to the batter. Finally add the milk and mix.
Once all the liquids have been dealt with, you can now proceed onto mixing in the Swiss cheese, the salami and the final touch: the olives. Stir well. Whip the egg whites up. Once they are nice and firm, blend them gently in the dough, putting particolar attention as to not breaking the whites. Ideally you should incorporate them working with a spatula from the bottom upwards.
Pour the batter into the mold. Finally add the rosemary on top. Bake for approximately 35 min. at 180 °.
With love and savoury cake,