🧀 Savory plumcake with Valtellina Casera DOP, broccoli, anchovies, and Prague ham – Rustic and original recipe
A savory plumcake with a melting heart and rich flavor! This version, taken from "Easy recipes for every day" by Andrea Mainardi, combines the delicacy of young Valtellina Casera DOP with the savoriness of anchovies and the fragrance of aromatic herbs, all enriched by Prague ham and crunchy broccoli 🧑🍳💚. A perfect idea for buffets, brunches, or rustic dinners, to be enjoyed even the next day… if there’s any left! 😋
📝 Ingredients (for a plumcake mold)
- 40 g of young Valtellina Casera DOP (in cubes)
- 100 g of Prague ham (in cubes)
- 1 broccoli
- Anchovies in oil to taste
- 500 g of 00 flour
- 200 ml of water
- 5 g of yeast (fresh or dry)
- 8 g of salt
- 50 ml of extra virgin olive oil
- Fresh basil to taste
- 20 g of flaxseed
- Mixed aromatic herbs (rosemary, oregano, thyme…) to taste
- Pepper to taste
👨🍳 Step-by-step procedure
1. Prepare the dough
- In a stand mixer (or in a large bowl), combine:
- Flour, yeast, salt, EVO oil, water, flaxseed, pepper, chopped basil, and chopped anchovies.
- Knead until a smooth and homogeneous mixture is obtained.
2. Prepare the filling
- Cut the Prague ham and Valtellina Casera DOP into cubes.
- Wash and cut the broccoli into small pieces, then blanch it in salted water for a few minutes: it should remain crunchy.
3. Filling and rising
- Roll out the dough on a lightly floured surface.
- Evenly distribute the broccoli, Casera cheese, and ham.
- Gently roll it up and place the dough in a slightly oiled plumcake mold.
- Cover with a cloth and let it rise for 1 hour and a half at room temperature.
4. Baking
- Bake in a preheated static oven at 180°C for 35 minutes, until the plumcake is golden and cooked through (do the toothpick test).
5. Serving
- Let it cool slightly, then unmold and cut into slices.
- Great served warm or at room temperature 🌿
📸 The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe
👨🍳 Recipe taken from Easy recipes for every day by Andrea Mainardi
