This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning.
Yield: serves 12
- 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
- Preheat oven to 350°. Grease and flour an 8½”×11″ cake pan.
- 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.
- Beat eggs in another mixing bowl and stir into flour mixture.
- 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.