Savoury loaf with local salami and Taggiasca olives
Published on 5 September 2014
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Excellent as a starter with a good prosecco, or as a main course served with cheeses.
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Ingredients
INGREDIENTS
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- Step 1 of 13I crack the eggs into a bowl and add the milk.
- Step 2 of 13I mix with a whisk and add the oil. You can use extra virgin olive oil, although I find its flavour too strong here.
- Step 3 of 13I stir in the Parmigiano and Pecorino.
- Step 4 of 13I sift the flour with the baking powder.
- Step 5 of 13I add them to the eggs, mixing without overworking.
- Step 6 of 13I add salt and pepper.
- Step 7 of 13I cut the salami into small cubes.
- Step 8 of 13I add them to the mixture.
- Step 9 of 13I add the olives.
- Step 10 of 13The mixture is ready.
- Step 11 of 13I line a loaf tin with baking parchment.
- Step 12 of 13I pour in the mixture and bake at 180°C for 50 minutes. Insert a small knife blade into the centre: if it comes out clean, the loaf is cooked.
- Step 13 of 13Let it cool a little before slicing; it is delicious and soft.
Original source: https://incucinaconlilly.com/2014/09/05/pumcake-salato-con-salame-nostrano-e-olive-taggiasche/
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