Quick Savory Ciambella Rustica

Ciambella Rustica is a savory, meat-and-cheese-stuffed pastry rooted in Southern Italy, specifically Campania/Naples. Traditionally served on Easter Sunday to break fast, it symbolizes abundance after weeks of restriction. The dish is shaped as a ring, features pork, ricotta, and eggs.

• 2 cups All-Purpose Flour
• 1 tbsp Baking Powder
• 3 Large Eggs
• ¾ cup Whole Milk Ricotta, drained
• ½ cup Whole Milk
• ¼ cup Extra Virgin Olive Oil
• 1 tbsp Fresh Thyme Leaves (stems removed)
• ½ cup Grated Parmigiano Reggiano
• 1 cup Diced Salami
• 1 cup Diced Ham (or Mortadella)
• 1 cup Diced Provolone
• 3 Scallions, chopped
• ½ tsp Lemon Zest

1. Preheat your oven to 350°F. Grease a standard Bundt pan or a 10-inch tube pan generously with olive oil spray.
2. In a medium bowl, whisk together the flour and baking powder. Set this aside.
3. In a large mixing bowl, whisk the eggs for about 1 minute until they are slightly foamy. Add the ricotta, milk, olive oil, lemon zest, and thyme. Whisk until the mixture is smooth and the ricotta is fully incorporated.
4. Gradually add the flour mixture to the wet ingredients. Mix just until a thick, uniform batter forms. (Don't overmix, or the cake could get tough!)
5. Stir in the salami, ham/mortadella, provolone, parmesan, and scallions until evenly distributed. Sprinkle a little extra Parmigiano Reggiano into the greased Bundt pan. This creates a savory, golden "crust" on the outside that adds a nice crunch to every bite.
6. Transfer the batter to the prepared pan, smoothing the top with a spatula. Bake for 40–45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let it rest in the pan for about 5 minutes, then invert it onto a plate. This is fantastic served at room temperature.