Savoury Bundt cake with SALAME FELINO PGI
- Typology: La scuola di cucina "Sale&Pepe"
- Difficulty:
Ingredients (4)
- 300 g of 00 flour
- 5 eggs
- 175 ml of milk
- 50 ml of extra-virgin olive oil
- 150 g of Parmigiano Reggiano
- 200 g of Salame Felino PGI
- 1 packet of baker’s yeast
- Butter and flour to grease the pan
- Salt and pepper to taste
Preparation
- Beat the eggs with the milk, the olive oil and grated Parmigiano Reggiano: sift the flour and add it together with the baker’s yeast, a pinch of salt and freshly ground
- Mix well until you obtain a smooth, elastic and homogeneous dough and then add the Salame Felino PGI cut into tiny
- Butter and flour a Bundt pan big enough for the
- Bake in a preheated oven at 175 degrees for about 1 Let it cool down a little and then serve.
Try it together with pickled vegetables or candied fruit