Tortano with sausage and broccoli. Quick and easy recipe
Tortano with sausage and broccoli: here in Naples, Tortano cannot be missed during the Easter holidays. Generally the filling is made up of sausages and cheeses. This time I propose a variant with sausages, broccoli and spicy cheese. I, and the family, loved it. By removing the sausage from the ingredients, it can also be consumed by vegetarians using vegetable margarine instead of lard. For convenience I use the pizza dough from the bakery, but you can safely prepare a dough with a dose of 500 grams of flour. Obviously in Naples we use broccoli, but elsewhere turnip greens are fine too. Forget the diet if you want to get a real Tortano (or Casatiello)… it can't be dietetic! Try it!
Ingredients for a donut cake pan of 23 cm
700 gr of pizza dough
400 gr of broccoli (or turnip tops)
80 gr of spicy cheese
1 tablespoon of lard
salt and black pepper
extra virgin olive oil
1 clove of garlic
How to make Tortano with sausage and broccoli
Put the dough to rise for about 30 minutes, covered with a cloth.
Meanwhile, prepare the sausages: remove the skin and shell the sausages in a non-stick pan with a drizzle of oil, cook for a few minutes until cooked (the meat will become pale).
Set aside the cooked sausage and prepare the broccoli: wash them under running water, remove the thicker stems. Put a large pan on the fire with 3-4 tablespoons of oil and a clove of garlic, let the garlic fry slightly and add the washed broccoli to the pan, add several all together so as not to splash the oil. Let the broccoli dry in the pan for a few minutes, the volume will reduce considerably and they will become darker. It only takes 5 minutes for this operation. Set aside the broccoli by putting them in a colander to remove excess liquids and remember to remove the garlic.
Roll out the dough with a rolling pin to create a rectangle measuring approximately 45 x 30 cm. Add a few small knobs of lard over the entire surface (less than 1 tablespoon in all), sprinkle with pepper, a little grated spicy cheese and cut the rest into small pieces and spread over the entire surface.
Spread the sausage and broccoli on the dough.
Roll up the long side on itself, be careful because it could break easily, especially if the broccoli are still a little hot. Patch the holes with a small piece of dough if necessary. Grease the wheel with a little lard and place the dough inside the donut-shaped pan by placing the closure downwards. Add a few more tufts of lard on the surface and bake in a preheated oven at 180 degrees for about 45 minutes.
After the first 15 minutes it may begin to get dark enough on the surface, place a sheet of aluminum foil to prevent it from darkening too much. Once baked, adhere a sheet of aluminum foil keeping it warm; this operation will make it very soft. And here's yours:
Tortano with Sausage and Friarielli
WINE PAIRING: Piedirosso Sannio DOC
In this blog for wine pairings I have consulted the site most often: www.bodegasdevino.org
Tortano with sausage and broccoli
Enjoy your meal!