Bread with Prosciutto and Olives (Torta Salata Pasquale)

Name: Bread with Prosciutto and Olives (Torta Salata Pasquale) WE ALSO RECOMMEND Irish Soda Bread
Total time: PT0D0H0M
Yield: serves 12
Ingredients: 3 3 ⁄ 4 cups flour; 1 1 ⁄ 2 tbsp. baking powder; 3 ⁄ 4 cup olive oil; 1 1 ⁄ 4 cups dry white wine; 6 eggs; 1 ⁄ 4 lb. prosciutto; 1 ⁄ 4 lb. mortadella; 1 cup sliced pitted black olives (preferably Italian, such as gaeta); 1 ⁄ 2 cup grated parmigiano-reggiano; Freshly ground black pepper

Serves
serves 12

FARIDEH SADEGHIN

This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning.

Ingredients

3 ³⁄₄ cups flour
1 ¹⁄₂ tbsp. baking powder
³⁄₄ cup olive oil
1 ¹⁄₄ cups dry white wine
6 eggs
¹⁄₄ lb. prosciutto
¹⁄₄ lb. mortadella
1 cup sliced pitted black olives (preferably Italian, such as gaeta)
¹⁄₂ cup grated parmigiano-reggiano
Freshly ground black pepper

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Instructions

Step 1

Preheat oven to 350°. Grease and flour an 8½"×11" cake pan.

Step 2

Sift flour and baking powder together into a large mixing bowl. Make a well in the center and add olive oil, dry white wine, and ½ cup water. Stir with a fork until well blended.

Step 3

Beat eggs in another mixing bowl and stir into flour mixture.

Step 4

Slice prosciutto and mortadella into short strips and add to batter with black olives and parmigiano-reggiano. Season with freshly ground black pepper, pour into pan, and bake until golden, about 1 hour. Cool slightly, then turn out onto a wire rack to cool completely.