Beer-flavored savory Angelica

The Beer-flavored savory Angelica is a savory variant of the traditional sweet Angelica cake, usually kneaded with raisins and candied fruits. Being a recipe that is not typically Italian, as Il Cucinologo and a true lover of Italian delights, I suggest integrating the dough with Mediterranean ingredients such as olives, sun-dried tomatoes, and perhaps a touch of rosemary to enhance the flavors.

Ingredients

• 500 g of manitoba flour
• 25 g of fresh brewer’s yeast
• 150 ml of beer (at room temperature)
• 100 ml of milk (lukewarm)
• 50 ml of extra virgin olive oil
• 10 g of sugar
• 10 g of salt
• 2 sprigs of fresh rosemary
• 100 g of pitted green or black olives
• 50 g of sun-dried tomatoes in oil
• 1 egg (for brushing)
• Sesame or poppy seeds (optional)

Preparation

1. Dissolve the brewer’s yeast in lukewarm milk with sugar and let it rest for a few minutes until bubbles start to form on the surface.
2. In a large bowl, pour the manitoba flour and add the yeast mixture, beer, extra virgin olive oil, and salt. Start kneading until a smooth and homogeneous dough is obtained.
3. Wash the rosemary, dry it, finely chop it and add it to the dough along with the olives cut into rings and the chopped sun-dried tomatoes.
4. Continue working the dough until all the ingredients are well incorporated.
5. Cover the dough with a damp cloth and let it rise in a warm place for about 2 hours or until it doubles in size.
6. After proofing, gently deflate the dough and divide it into three equal parts.
7. Form each part into a long and thin strand and braid them together to give the typical shape of the Angelica.
8. Place the braid on a baking sheet lined with parchment paper, cover with a cloth and let it rise for another 30 minutes.
9. Preheat the oven to 180 °C.
10. Brush the Angelica with a beaten egg and sprinkle with sesame or poppy seeds if desired.
11. Bake for about 30-35 minutes or until the Angelica becomes golden and crispy on the surface.
12. Allow to cool before serving.

The Beer-flavored savory Angelica is perfect as an appetizer or for a buffet; its rich and Mediterranean flavors make it a great accompaniment for an aperitif or a rich platter of cheeses and cured meats.

Curiosity

The term ‘Ancienta’, which is Venetian and reminiscent of Angelica, was originally a rich cake made with leftover bread dough, sugar, raisins, and spices, usually prepared during holidays and special occasions. With the addition of savory ingredients, the Angelica becomes a more versatile option suitable for different times of the day.