For this rustic donut I was inspired to a cake by
Benedetta Parodi who made a bit of time ago.
great for a brunch but above
fast and simple to prepare.
Serve focusing on all the cuts you prefer,
I chose prosciutto San Daniele and mortadella with pistachios.
A symphony of flavors!

Recommended wine:

Bisol Prosecco Valdobbiadene Superiore di Cartizze 2012,
a wine with a fine perlage
and tasty fruity freshness.

And now … LIGHT THE FIRES!

INGREDIENTS:

-1 Cup of yogurt white

-1 Jar of Parmesan

-3 Cups flour

-salt

-1 Tablespoon baking

-3 Eggs

-1/2 Jar of olive oil

-50g Of provolone sweet

-100g Of ham

-butter Qb

-Pangrattato Qb

-Affettati Mixed to decorate

-Pancetta Qb

PUT ON THE APRON, WASH YOUR HANDS, BEGIN!

Mix together yogurt, Parmesan,
flour, yeast and eggs.
Add the salt and oil and mix again.
Cut the ham into small pieces
and incorporate the rest along with the bacon.
Grate the cheese and add to the mixture.
Now let the dough covered with a cloth to rest 40 minutes.
Grease a baking pan for the donut,
sprinkle with breadcrumbs,
pour the mixture and bake at 180 degrees for 40 minutes.
Serve the cake already cut and put in the middle
the triumph of cold cuts.

Et voila … long live the salt!