Savory donut with smoked cheese, anchovies, tomato and tuna
FOR A 23 CM DIAMETER DONUT MOLD
▹ Smoked scamorza from Caseificio Montrone 200 g
▹ 00 flour 270 g
▹ Fresh milk 270 g
▹ EVO oil 80 g
▹ Medium eggs at room temperature 4 (shelled 200 g)
▹ Baking powder for cakes 16 g
▹ Tuna in oil 100 g
▹ Anchovies fillets 20 g
▹ Perini tomatoes 180 g
▹ Dried oregano to taste
▹ Salt 3 g
▹ Black pepper to taste
To prepare your savory donut, start by washing and drying the perini tomatoes, then cut them into cubes of about 4 mm and keep them aside.
Coarsely chop the anchovy fillets, drain the tuna from its oil and mix it with the anchovies in a bowl.
Cut the Montrone scamorza cheese into cubes of 5 mm per side and keep it aside.
Shell the eggs at room temperature in a bowl and start whipping them with an electric mixer equipped with whips, to make them puffy and frothy.
Without stopping to beat the eggs, add the extra virgin olive oil and, after, the milk. Sift the flour together with the baking powder into the bowl and gently incorporate everything so as not to dismantle the eggs. Also add the ground black pepper and dried oregano.
At this point add the scamorza cheese to the dough, also add the tomatoes, anchovies and tuna, mix everything gently without letting the mixture deflate and transfer your dough into a 23 cm wide donut-shaped mold. and 10 cm high buttered and floured.
Cook the donut in a preheated static oven at 180° for about 50 minutes.
Once cooked, take it out of the oven and let it cool well before turning it out of the mold.
Your salty donut with smoked cheese is ready!