Easter salt dove

 

In the Italian tradition, at Easter we cook a cake, the dove. This however is salty, as an appetizer.

Grate the Gruyere; diced ham (if you prefer the sausage, remove the gut, become coarse and brown in a pan).

In kneader or in mixer, mix the flour with the baking powder, add the eggs one at a time, then the grated gruyere, pitted olives, well drained, and ham (or sausage). Mix well, then add the white wine and the extra virgin olive oil; add salt. Continue stirring.

Grease and flour the mold (are preferable cardboard). Fill with the mixture and bake at 190 degrees until done: make the toothpick test. Remove from oven and let cool.

In the absence of the mold in the shape of a dove, you can use a loaf pan.

 

FLOUR 00 gr.  250 
FLOUR 0  (MANITOBA) gr.  50 
BAKING POWDER bag 1
GRUYERE gr.  150 
HAM  (SAUSAGE) gr.  200 
EGGS n. 
PITTED BLACK OLIVES gr.  160 
EXTRA VIRGIN OLIVE OIL glass 
WHITE WINE glass 0,5 
 SALT enough