Savoury cornflour ciambella

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

Molino Soncini Cesare Type-1 First Strong Stone-milled flour150g
Molino Soncini Cesare Corn flour for Polenta150g
tepid milk150ml
corn oil50ml
beer yeasthalf a sachet

Ingredients for the filling/topping

50g mild cheese in cubes (for instance Asiago), 2 tablespoons peas, 10 pitted black olives, 3 dried chopped tomatoes, salt and pepper to taste


Dissolve the yeast in the tepid milk. In your doughmaker, place the two types of flour, the egg, oil, salt and pepper, and work together to create a well-mixed paste. Add the milk/yeast and work again. Add the peas, the cubed cheese, the olives and tomatoes, and work well together. Pour the whole mix into an oiled and floured ciambella mold, and leave to rise for two hours. Bake at 180°C for 40 minutes (use a toothpick to check that the centre is cooked before removing from the oven). Serve cooled, perfect sliced with cold meats or cheese.


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