Introduction
Tortano is a traditional Italian savory bread, typically enjoyed during Easter celebrations in Southern Italy. Its rich history and flavor make it a beloved dish, often shared among family and friends during festive meals. With a soft, fluffy texture and a savory filling of cured meats, cheese, and eggs, this bread is the perfect centerpiece for a hearty holiday brunch or dinner. The best part? It’s easy to make and always a crowd-pleaser!
Ingredients:
500 g all-purpose flour
300 ml warm water
1 tablespoon active dry yeast
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon sugar
3 large eggs (2 for the dough, 1 for the filling)
200 g salami or prosciutto, cubed
200 g mozzarella cheese, cubed
100 g grated Parmigiano-Reggiano cheese
Freshly ground black pepper, to taste
1 egg (for brushing)
Instructions:
Prepare the Dough
In a small bowl, combine the warm water, sugar, and yeast. Stir and let it sit for 5-10 minutes until it becomes frothy. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, 2 eggs, and olive oil. Mix together to form a dough.
Knead the Dough
Transfer the dough onto a lightly floured surface and knead for about 10 minutes, or until the dough becomes smooth and elastic. Place it in a lightly oiled bowl, cover with a clean towel, and let it rise for about 1-2 hours, or until doubled in size.
Prepare the Filling
While the dough is rising, prepare the filling. In a bowl, mix the cubed salami or prosciutto, mozzarella cheese, Parmigiano-Reggiano cheese, and a pinch of freshly ground black pepper. Set aside.
Shape the Tortano
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a large rectangle, about 30×40 cm. Spread the filling evenly over the dough, leaving a border around the edges. Roll the dough into a tight log, sealing the edges well to prevent the filling from spilling out.
Form the Ring
Carefully transfer the rolled dough to a baking sheet lined with parchment paper. Shape it into a ring, pinching the ends together to form a circle. You can make a decorative pattern with the dough by folding small pieces of dough into spirals and placing them along the ring. Let it rest for 30 minutes.
Bake
Preheat your oven to 180°C (350°F). Brush the top of the dough with a beaten egg for a golden finish. Bake for 40-50 minutes, or until the tortano is golden brown and cooked through. Allow it to cool slightly before slicing.
Serving and Storage Tips:
Serving: Tortano is best served warm or at room temperature. It can be enjoyed as part of an Easter meal or as a snack with a glass of wine. It pairs wonderfully with salads or roasted vegetables.
Storage: If you have leftovers, store the tortano in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, wrap it in foil and bake at 180°C (350°F) for about 10-15 minutes.
Variations:
