Bread with Prosciutto and Olives (Torta Salata Pasquale)

Bread with Prosciutto and Olives

Bread with Prosciutto and Olives

This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning. **See the recipe for Bread with Prosciutto and Olives »**Farideh Sadeghin

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

Bread with Prosciutto and Olives (Torta Salata Pasquale) WE ALSO RECOMMEND Irish Soda Bread
This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning.
Yield: serves 12

Ingredients

  • 3 34 cups flour
  • 1 12 tbsp. baking powder
  • 34 cup olive oil
  • 1 14 cups dry white wine
  • 6 eggs
  • 14 lb. prosciutto
  • 14 lb. mortadella
  • 1 cup sliced pitted black olives (preferably Italian, such as gaeta)
  • 12 cup grated parmigiano-reggiano
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 350°. Grease and flour an 8½"×11" cake pan.
  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.
  3. Beat eggs in another mixing bowl and stir into flour mixture.
  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.