Tortano Napoletano traditional recipe simple and fast
tortano : it is a typical Neapolitan rustic, sometimes it is confused with the “casatiello”, the difference lies in the position of the eggs: in the tortano they are found inside cut into slices, while in the casatiello they are laid on the outside on the surface. They are both prepared for Easter and Easter Monday but they are so good that they can be eaten at all times of the year in the various rotisseries of the city. what I propose today is the tortano, the internal eggs in my opinion make it even tastier! An equally tasty alternative is the Tortano with sausages and broccoli.
for a 26 cm donut mold
- 750 gr leavened dough (for pizzas)
- 200 gr Napoli type salami (not too thin
- cicoli or sweet bacon 200gr
- 200 gr. cooked ham (1 thick slice
- 200 gr. of sweet provolone (I used Soresina)
- 100 gr. of Romano and Parmesan (50 + 50
- 3 hard-boiled eggs
- 3 tablespoons lard
How to make the Neapolitan tortano
Prepare the classic pasta for the pizzas by adding, while kneading, a tablespoon of lard, a tablespoon of grated pecorino romano and pepper. Knead to absorb all the ingredients on a floured pastry board, form a ball, place it in a large enough bowl, cover with cling film and let it rise in a warm place for a couple of hours. It is also possible to buy the already leavened dough in a pizzeria or in a bakery (as I did ... to make everything faster!)
In the meantime, prepare the 3 hard-boiled eggs and once cooked, let them cool. Dice the salami, cooked ham and cicoli (they are not easily found in the rest of Italy, sweet pancetta is fine too) and the cheese you prefer, the provolone type Soresina is perfect.
Roll out the dough with a rolling pin giving it an oval shape, spread a couple of tablespoons of lard, add the flakes of romano, parmesan and pepper.
Arrange all the other ingredients cut into cubes (cheese, cooked ham and cicoli / sweet bacon), also cut the hard-boiled eggs into slices and spread all over the dough by pressing lightly to incorporate the ingredients into the dough
spread the lard with your hand inside the donut mold (do not add the flour!), roll the dough from the long side, closing the flaps and the two ends well,
place it in the donut mold by placing the flaps of the closure underneath. Spread a little more lard on the surface and let it rise for at least 40 minutes in a warm place covered with a cloth
Bake in a preheated oven for at least an hour at 180 °.
And your Neapolitan Tortano is ready to eat warm or cold!
Happy Easter and Easter Monday !!!
WINE PAIRING: Piedirosso Sannio DOC
In this blog for wine pairings I have consulted the site most of the time: www.bodegasdevino.org
Enjoy your meal!