Savoury ring cake with Culatello

Generally used for sweets, the ring cake also adapts perfectly to savoury recipes for aperitifs with friends, or office lunchtimes. Easy to make, delicious and versatile in its numerous variants, it can be served as a complete meal in itself for the joy of adults and kids alike. Savoury ring cake with culatello is just what you need as a Sunday lunch starter or as a single course meal for the family dinner.

The essential ingredient of this recipe is Negroni crafted Culatello: gluten-free, the sweet refined taste of this cold cut lends itself perfectly to this recipe and, when Fontina cheese is added, the flavours are well balanced and add up to a perfect winner!

The Recipe:

To make savoury ring cake with Negroni crafted Culatello you must first prepare the dough: dissolve the yeast in a glass of warm water, form a fountain shape with the flour placing the salt, pepper and dissolved yeast in the centre and then, using your hands, start to knead the dough. Facilitate the operation by adding more water until you obtain a smooth even mixture. Then leave the dough to rise in a warm place until it doubles its volume, that is to say, for at least a couple of hours.

In the meantime, hard-boil the eggs and dice them. Cut the culatello into thin strips and then dice the cheese. When the dough has risen sufficiently, roll it out with a rolling pin and arrange the culatello, cheese and hard boiled eggs all over the surface. Then roll up the dough trying to keep it as tight as possible. Place the roll into a ring cake tin previously greased with butter or oil. Leave it to rise for a further two hours and then brush the surface with an egg yolk mixed with a little milk and bake in an oven previously heated to 170° for 60 minutes. Serve the savoury ring cake cold.