Savory donut

• 4 eggs
• 200 g of fresh whole milk
• 60 g of extra virgin olive oil
• 220 g of 00 flour
• 16 g baking powder for savory cakes
• 100 g grated pecorino cheese
• 2 sprigs of marjoram
• 120 g of spicy salami (a single piece)
• 120 g of caciocavallo or provolone
• 80 g of peas (frozen ones are nicer green than canned ones)
• pepper and salt

INGREDIENTS (for the pecorino cream)

• 50 g of butter
• 40 g of flour
• 500 g of whole milk
• 100 g grated pecorino cheese
• pepper and salt
• butter and flour for the mold
• To decorate I used peas and pomegranate seeds

• Beat the milk and eggs with a whisk.
• Pour in the extra virgin olive oil.
• Add the sifted pecorino, flour and yeast.
• Season with salt and pepper.
• Chop the marjoram and add it to the mixture, as well as the peas (leave them frozen, they will cook in the oven), the salami and the cheese cut into cubes.
• Butter and flour the pan.
• Pour the mixture and cook for 60 minutes at 175° (do the toothpick test).
• Let it cool and unmold.
• Prepare the cream cheese starting from the roux. Melt the butter and then add the flour, stirring. Cook for a few minutes and add the milk and grated pecorino cheese. Continue cooking, stirring until the desired density is obtained. Cover with cling film in contact and store in the refrigerator.
• To decorate the donut, if necessary, warm the cream and pour it on the surface, then place some peas and pomegranate seeds.
• Serve the donut by slicing it and accompanying it with the warm cheese sauce.