Tortano is a typical Neapolitan savory bundt cake we use to make for Easter. It is quite similar to casatiello. The difference is in the egg disposition: whilst in casatiello you put raw eggs (with their shells intact, on the surface, held by stripes of dough), in tortano eggs are hard-boiled, shelled, cut and put inside the dough, together with cheeses and cold cuts.
This year I’ve been cooking a lot. So, even if it’s late for Easter, I’ll post for you my recipe to make Tortano. And, anyway, you don’t have necessarily to wait till next Easter: Tortano is delicious, no matter when you make it!
Have a great start of the week, I hope you all spent a marry Easter, just like I did 🙂
Ingredients for a 28 cm bundt cake pan:
buy cytotec 1 kg of pastry flour
500 ml of water
25 g of baker’s yeast
250 g of lard
400 g of cold cuts (salami, cooked ham and pancetta)
400 g of cheese (provolone, fontina and provolino)
100 g of pecorino generic Valtrex online
2 tsp of buy doxycycline online salt
2 tsp of freshly ground black pepper
Preparation Time: 50 min.
Baking Time: 1 hour
Total Time: 1 hour and 50 min. + 3 hours for rising
Dissolve the yeast in the water, tepid. Mound the flour on a clean surface, make a well in the middle and pour the water inside.
Start incorporating flour and water, then add salt, black pepper and some lard, and keep kneading.
Slowly add the remaining lard (keep some aside to grease the pan and brush your Tortano before baking) and 3/4 of your pecorino cheese.
Knead till you get a smooth and elastic dough, then cover with a clean cloth and let rise for about 1 hour.
Meanwhile, dice cheeses and cold cuts. Hard-boil eggs, let them cool down and shell them.
Take back the dough and roll it out, on a floured surface, till getting a 5 mm sheet.
Place the filling (cheeses, cold cuts, diced eggs) on the sheet, and sprinkle with the remaining pecorino.
Gently roll up your Tortano, as tight as you can.
Grease the pan with lard, and place the roll inside, giving it the bundt cake shape. Carefully join the ends.
Brush the remaining lard onto the Tortano, cover with a clean cloth and let rise for at least 2 hours (or, even better, the whole night).
Bake at 160°C in preheated ove for about 1 hour.
Let cool down till tepid, then take out of the pan, place it on a platter, and serve.
Slice your Tortano and enjoy each bite 😛
Nessuna ricetta simile a Tortano.All Recipes, recipe by Flavia Imperatore
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