Anto’s Tortano

Do you know Tortano? This savoury leavened product of Neapolitan origin, with its delicious filling and its opulent shape, is the perfect symbol of the joyful abundance that follows the period of Lent. A savoury ring with a thousand flavours and colours, which everyone will like and which knows no age!
Anto’s one then… what can I say!

Preparation: 15 min
Cooking: 15-20 min
Total: 30 min
Difficolty level: low

INGREDIENTS

  • 400 ml water
  • 20 ml extra virgin olive oil
  • 10 gr fresh brewer’s yeast
  • 1 and a half teaspoons of salt
  • 1 teaspoon of sugar
  • 300 gr 00 flour
  • 300 gr Manitoba flour or other strong flours e.g. type 0

FILLING CUT INTO CUBES

  • 300 gr cooked ham
  • 300 gr Naples type salami
  • 200 gr Galbanone cheese
  • 150 gr Provolone cheese
  • 100 gr Leerdammer or Emmentaler cheese
  • 3 hard boiled eggs

 

METHOD
Anto recommends preparing the dough by 12:00 if you want to enjoy the tortano in the evening, or late the previous evening if it is intended for lunch the following day.
Let’s start: in a bowl combine the water, sugar and yeast, stirring well to dissolve. Add the oil, salt and flours. Compact and knead vigorously to give the shape of a loaf. Transfer it to a bowl and let it rise for about 5 hours covered with a cloth. After leavening, with a little flour and roll it out, giving it a circular shape. The thickness should be approximately 1 cm. Place a drizzle of oil and a sprinkling of pepper and add all the cured meats, cheeses and chopped eggs.
Roll up using your hands to form a roll and try to “twist” it on itself. Place it in a previously buttered bundt tray, joining it in a circle. Sprinkle with another drizzle of oil on the surface and bake at 180 degrees for about 30 minutes, making sure that the base is cooked as well as the surface.
Enjoy your meal!

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