At the end of the Easter menu, have you thought about serving the pastiera, the gubana or the presnitz? But the dove? Discover my idea: at least in my part, you can't celebrate Easter without the dove! But for this year, let's do this: let's bring the colomba to the table, but as an appetizer (or as an alternative to bread), in the savory version! Let's prepare the colomba with olives together!
Video of the Recipe
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Identity Card of the Recipe
- 239 KCal Calories per serving
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Ingrediants
For pasta
- 5 g of sugar
- 1 g of dried brewer's yeast
- 40 ml of extra virgin olive oil
- 150 g of green olives
- 7 g of salt
- 180-200 ml of water
- 350 g of Manitoba flour
To brush
- 10 g (1 piece) of cherry tomatoes
- 1 teaspoon of rosemary
- 5 g of coarse salt
- 10 ml of extra virgin olive oil
Materials Needed
- Paper mold for dove of 750/1000 g
- Bowl
- Sieve
- Pastry board
- Wooden spoon
- Transparent film
- Rolling pin
Preparation
- In a bowl, sift the Manitoba flour. Create a central groove, add the dry yeast, sugar and warm water: mix quickly, taking care to leave a border of flour.
- Cover with cling film and leave to rest for 15 minutes in a warm and sheltered environment from drafts.
Did you know that
As an alternative to dry yeast, 3 g of fresh brewer's yeast or 110 g of sourdough can be used.
The longer the dough is left to rise, the better the consistency and digestibility of the final product.- At this point, finish the kneading of the dough by adding the extra virgin olive oil and, away from direct contact with the yeast, add the salt: work the dough for 10 minutes or until the consistency appears extremely soft and velvety.
- Return the dough to the bowl, cover with cling film and leave to rise until the dough triples in volume (2-3 hours).
- At this point, pick up the dough and spread it first with your hands then with a rolling pin, avoiding pressing excessively to obtain a rectangle with the dimensions of 30 x 20 cm.
- Fill the rectangle with the sliced olives. Wrap the dough starting from the long side to get a roll.
- Cut the roll into three pieces: two small ones (which will make up the dove's wings) and a longer one (which will represent the dove's body).
- Place the three pieces of dough in the mold for doves. Leave to rise again for one hour in a warm environment.
Did you know that
The ideal place to let the leavened dough rise is the oven, warm (but off), or near a heat source (eg radiator).- When the dough has risen, brush the surface with a tablespoon of oil and embellish the dough with chopped rosemary and a tablespoon of coarse salt. With a slice of tomato, create a dove's eye.
- Place in the oven and cook the salted colomba at 180 ° C (function: static) for half an hour.
- Remove from the oven, allow to cool and serve in slices.
- The colomba salata can be kept for 2-3 days in a plastic bag: for consumption after 24 hours from cooking, it is advisable to pass the slices of colomba in the oven for a few minutes before serving (it will seem fresh from the oven).
Alice's comment - PersonalCooker
Did you like the salty version? Have fun changing the filling: try it, for example, with dried tomatoes, or with chopped olives and capers. Even with a ham and cheese filling you can create a masterpiece of goodness!Nutritional values and Health Comment on the recipe
The Colomba Salata with Olives is a food that falls within the group of bread and the like; can accompany the meal.
Carbohydrates are mainly complex, monounsaturated fatty acids and peptides of medium biological value.
Cholesterol is absent and fiber is abundant.
The Colomba Salata with Olives is not suitable for all diets; it should be significantly limited in case of overweight, type 2 diabetes mellitus and hypertriglyceridemia.
The abundance of fibers can promote intestinal peristalsis.
Contains gluten, which is why it does not lend itself to the diet for celiac disease.
It does not provide lactose and is not suitable for intolerance towards milk sugar.
Instead, it is accepted by vegetarian and vegan philosophies.
The average portion is equivalent to that of bread and varies according to the composition of the diet; about 50 g at a time (120 kcal) is recommended.
