Ciambella Rustica (Salami and smoked scamorza bundt cake)
The weather is getting warmer around here… this is the time of the year when I prefer to eat out. In a few weeks it will be too hot for my liking. So I try to enjoy this weather as much as I can! Today I am going to share with you the recipe for a delicious treat which is perfect to take to picnics or barbecues. It is a savoury bundt cake made with salami and smoked scamorza cheese. What sets this dish apart from other savoury cakes is the fact that you add some boiled potatoes to the dough.
from: manusmenu.com
Recipe by
Manuela Zangara
Recipe Notes
It is best eaten at room temperature.
Ingredients:
250 gms – 2 cups flour
5 gms – 0.2 oz. dry yeast
50 gms – 1.75 oz. Parmigiano Reggiano thinly grated
100 gms – 3.5 oz. pure pork salami chopped
150 gms – 5.25 oz. smoked scamorza chopped
1 tsp salt
½ tbsp sugar
2 medium potatoes boiled and riced
40 gms – 1.4 oz. butter melted
1 egg
Preparation
Mix together the flour, yeast, thinly grated Parmigiano Reggiano, chopped salami, chopped smoked scamorza, salt and sugar. Add the hot riced potatoes and mix. Add the melted butter and egg and knead until well incorporated. Grease a 20 cm – 8 inch bundt pan and put the dough in it. Let it rise in a warm place for 3 hours. Bake in a pre heated oven at 150°C – 300°F until it puffs up, then increase the temperature to 175°C – 350°F. Cook for a total of 45 minutes or until a toothpick inserted in the ciambella comes out clean. Let it cool down before unmoulding and slicing it.
Pair it with: delightful aromatic Lambrusco Salamino
Source: winefolly.com
Upon the boisterous expression of the beauty of Lambrusco, you may be remonstrated with something like, “You mean that cheap, sweet red wine that tastes like soda?”
Well not exactly, but yes, that one. […] Lambrusco is awesome and its story is more fascinating than probably imagined. Lambrusco is actually a family of very old grape varieties native to Italy. Most wines are a blend of several distinct varieties, each with a unique taste profile. There are about 10 different varieties (eight closely related varieties, to be exact). That said, here are the four high quality varieties you should know: Lambrusco di Sorbara, Lambrusco Maestri, Lambrusco Grasparossa, and Lambrusco Salamino. […We’re only going to discuss Lambrusco Salamino.] This Lambrusco has cylindrical salami-shaped bunches (which is what the grape is named after). These wines have the delightful aromatic qualities of Lambrusco di Sorbara (imagine cherries and violets) with the structure (tannin), creaminess, and deep color of Lambrusco Grasparossa. Expect Lambrusco Salamino to be made in sweetest styles, including semisecco and dolce to counterbalance its tannin – oddly enough, the sweetness makes it a great match for burgers. This variety can be found labeled as Reggiano Lambrusco Salamino and Lambrusco Salamino di Santa Croce.
Buon Appetito!
