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Tortano

Tortano


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Tortano recipe of of 06-04-2010 [Updated on 08-08-2017]

Tortano is a typical Neapolitan rustic that is prepared during the Easter period. It is very similar to the casatiello from which it differs for the arrangement of the eggs which instead of put whole and raw covered with strips of pasta, should be put already cooked, shredded and put inside together with the cold cuts and cheeses.
This year I have given myself a lot to do and even if late for Easter, I give you my recipe to prepare the tortano, also because you don't have to wait a year to prepare it ... tortano is always good!
Good week everyone, I hope you spent a happy Easter as I did :)

Method

How to make Tortano

On a floured pastry board arrange the flour with the yeast dissolved in a little warm water in the center.
Start kneading to gradually absorb the water into the flour. Add the salt, a handful of pepper and the lard and continue to work the dough, continue to work the tortano mixture energetically, gradually adding the lard, pepper and 3/4 of the pecorino.

Knead the dough until it becomes soft and elastic
Shape the dough into a ball, place it on a pastry board and let the casatiello dough rise for about 1 hour.

In the meantime, cut the cold cuts and cheeses into cubes and boil the eggs in a saucepan until hard-boiled. Let them cool, shell them and keep them aside.

Resume the dough and spread it gently on a pastry board with a thickness of 5mm
Arrange on the entire surface of the pasta, leaving the edges free, the diced cold cuts and cheeses and the hard-boiled eggs and sprinkle with the remaining pecorino.

Roll the tortano gently as tightly as possible.

Grease the casatiello mold with plenty of lard, arrange the roll of dough into a donut, joining the ends well.

Spread more lard on the casatiello and let it rise in a warm place with a cloth on it for about 2 hours or better yet, overnight.

Bake the Neapolitan tortano in a preheated oven at 160 ° and cook for an hour.

Allow the rustic to cool before placing it on a serving dish and serving.

Cut the tortano into slices and enjoy every bite: P


Tortano single portion

Prepare a dough by mixing 150 g of flour with the crumbled yeast, 50 g of lard and 200 ml of water.

Let the mixture rise for about an hour or when the mixture has doubled and when it starts to have air bubbles inside.

Now prepare the dough with the leavening, the remaining flour, the cheeses (parmesan and pecorino), 80 g of lard, salt and pepper.

Mix everything well, gradually adding warm water until the mixture is smooth, soft and homogeneous.

Cover and let rise for another 2 hours.

After the rising time and doubled the volume of the dough, roll it out until you get a thickness of about 1 cm forming a regular rectangle.

Spread all the ingredients listed for the filling cut into small pieces on the spread.

Roll the dough into a long cylinder.

Cut the cylinder into sandwiches, arrange them on a baking sheet and let them rise covered for another two hours.

Brush the sandwiches with the remaining suet.

Place the single-portion tortani in a cold oven and light it at 220 ° C. After 30 minutes lower the temperature to 180 ° C and cook for another 30 minutes.


Neapolitan Tortano

For the criscito: mix all the ingredients in a bowl and let it rise for 1 hour.

For the main dough: mix the criscito with the flour, the Manitoba flour, the lard, the warm water, the brewer's yeast and the pepper, add the salt and knead again.

Let it rise for 2 hours or until doubled.

Dice all the ingredients of the filling.

Roll the dough into a rectangle and place the filling in the center, covering the entire surface well (leave 1 cm free at the edges).

Roll the tortano well.

Grease a 30 cm donut mold with lard and place the roll in it.

Let it rise for 2 hours, the dough must reach over the edge of the mold.


Tortano

Prepare a dough by mixing 150 g of flour with the crumbled yeast, 50 g of lard and 200 ml of water.

Let the mixture rise for about an hour or when the mixture has doubled and when it starts to have air bubbles inside.

Now prepare the dough with the leavening, the remaining flour, the cheeses (parmesan and pecorino), 80 g of lard, salt and pepper.

Mix everything well, gradually adding warm water until the mixture is smooth, soft and homogeneous.

Cover and let rise for another 2 hours.

After the rising time and doubled the volume of the dough, roll it out until you get a thickness of about 1 cm forming a regular rectangle.

Spread all the ingredients listed for the filling, cut into small pieces, on the rolled out dough.

Roll the dough into a long cylinder.

Join the two ends of the cylinder to form a donut. Place the donut in a mold with the central hole duly greased.

Brush the tortano with the remaining lard.

Place the tortano in a cold oven and light it at 220 ° C. After 30 minutes lower the temperature to 180 ° C and cook for another 30 minutes.


Tortano Neapolitan right recipe! Very soft, tall and tasty

Ingredients 20 cm donut mold for a high tortato

  • 500 g of flour 00
  • 200 ml of water
  • 80 ml of milk
  • 6 g of fresh brewer's yeast
  • 1 teaspoon of sugar or honey
  • 5 g of fine salt
  • black pepper to taste
  • 100 g of soft butter (the Neapolitan recipe calls for lard)
  • 100 g of diced napoli salami
  • 100 g of sliced ​​dried sausage
  • 150 g of provolone or diced scamorza cheese
  • 100 g of diced ham

Allow the water and milk to cool slightly (they must not be hot otherwise they block the yeast).

In a very large bowl Sift the flour and add the black pepper (better to add more if desired), crumble the brewer's yeast, add the honey or sugar, incorporate the water with the milk, then the salt and start mixing all the ingredients.

Transfer the dough to the floured worktop and continue to knead vigorously until a smooth and soft dough is obtained.

Spread the dough and distribute bits of butter very soft. Knead to incorporate it into the dough. Continue in the same way to add all the butter provided. Flour lightly the work surface if the dough becomes too sticky.

Practice a cross cut on the dough, place it in the large bowl and let it rise covered with cling film for about 3 hours in a typical place. It will have to double iits volume.

Grease and flour the donut mold

After the time has elapsed, flour the worktop and spread the dough with your hands until you get a rectangle of about 28 & # 8211 33 cm

Evenly distribute the diced cured meats and cheeses on the rectangle.

Roll up the rectangle, place it in the mold, closing it like a ring. Spread small pieces of butter on the surface

Let it rise again for about 1 hour in a warm place.

Cook the Neapolitan tortano in the oven already hot for about 40 minutes (depending on the oven). It must be well cooked and golden.

Allow to cool and serve sliced.

Look how beautiful it is! It remains very soft and moist even on the second day. Good cold but if you want you can heat it for a few minutes in a hot oven to restore fragrance to the Neapolitan tortano, a very right recipe!


Advice

Put a saucepan with water in the oven so that, by cooking, the tortano will not dry out too much.

Usually the Neapolitan tortano is cooked in the "ruoto" a characteristic circular pan with a central hole and high edges that allows it to rise filling the pan itself and to have, once cooked, a shape similar to a "tall donut". Obviously, if you do not have this mold, you can place it in a circular pan previously spread with lard, as I did. In doing so you will have to turn it, trying to form a donut and to make the two ends adhere that & # 8211 by doing so & # 8211 will weld during cooking.


The recipes of the Chef's Test and It's always noon

Dissolve the yeast in a little warm water, add the sugar and stir in a little flour until you get a very soft dough. Then cover with a cloth and let rise for an hour.

After the time has elapsed, distribute the remaining flour in a fountain and place the leavened dough in the center, sprinkling with the grated pecorino and parmesan.

Then add half of the lard, season with salt and work with your hands, gradually adding water until you get the dough with the desired consistency. Cover the mixture obtained with a cloth and wait for it to double in volume.

Meanwhile, cut the salami, caciocavallo and provolone into cubes, the hard-boiled eggs into slices and set everything aside. Also roll out the dough with your hands until it reaches a height of 1 cm, spread it with the remaining lard, season with pepper and lay your eggs, caciocavallo, provolone and salami evenly on top.

Roll the dough into a cylinder, close it into a donut and place it in an aluminum mold of those used, usually, for donuts, brushing it with lard. Then put to bake in a preheated oven at 180 & # 176 for about one & # 8217 hour.


The recipes of the Chef's Test and It's always noon

If you are interested in the recipe for this delicious dish called "Tortano", below you can find the list of ingredients, an exhaustive description of the procedure for cooking this delicious recipe and the video with the salient steps to prepare this delicious dish.

  • 1 kg of flour 0,
  • 300 g of lard,
  • 1 cube of brewer's yeast,
  • 300 g of grated pecorino romano,
  • sale up to taste,
  • black pepper to taste,
  • 250 g of Neapolitan salami,
  • 250 g of bacon,
  • 250 g of sweet provolone,
  • 250 g of spicy provolone,
  • cheese to taste,
  • 8 hard-boiled eggs

Prepare the "leaven" by mixing 270 g of flour with the crumbled brewer's yeast, 100 g of lard and 370 ml of water. Let it rise up to triple the volume and check for air bubbles.

After this time, prepare the dough by adding the remaining flour, grated pecorino and 150 g of lard to the leaven. Season with salt and pepper. Knead well and add warm water until the dough is smooth, homogeneous and soft.

Let it rise for 24 hours. Then deflate the dough with your hands, roll it out into a rectangle with the help of a rolling pin, sprinkle it on both sides with the remaining lard, stuffed with salami and cheeses cut into cubes and hard-boiled eggs cut into wedges.

Roll the dough into a long and tight cylinder. Cut off the empty ends and arrange everything in a greased lard mold with the hole in the center. Let the tortano rise for an hour in the off oven, then cook for about an hour at 200 & lt in a static oven.


Tortano Neapolitan recipe

- Temper the yeast in lukewarm water (which is not too hot).

- Arrange the flour in a fountain, place the lard, salt, pepper, yeast dissolved in the water in the center, and with the help of other warm water, mix everything until you get a soft dough that you will work hard for about ten minutes tapping it on the table.

- Then let it grow in a covered bowl, in a warm place, for a couple of hours or until the pasta has doubled in volume.

-Cut all the cheeses and salami into cubes.

-When the dough has grown, beat all the remaining dough with your hands and roll it out to a thickness of one centimeter.

- Arrange the filling evenly over the entire surface and gently roll the dough as tightly as possible.

-Grease a rotor (a large mold with a central hole) with lard, arrange the roll of dough into a donut, joining the ends well and put it back to grow in a warm place by covering it with a cloth.

-When the tortano has risen (at least two hours will run), bake it in the oven already heated to 160 & deg for the first 10 minutes then at 170 & deg-180 & deg for a total cooking hour.

- Turn it out when it is lukewarm.
Tortano is excellent both hot and cold.

HAPPY JOB AND HAPPY EASTER!

Observations: sometimes, when there are fats and fillings in the dough, leavening is delayed to occur, it would therefore be advisable, in order not to have surprises, to make the dough the day before that in which it will be consumed.

The recipe of casatiello, is the same as that of tortano, except that the eggs instead of being hard-boiled and placed inside in small pieces, are placed on top raw and stopped by strips of pasta placed crosswise on the egg.


To prepare the TORTANO NEAPOLETANO dissolve the yeast in lukewarm water. Place the flour with the pepper in the bowl of the planetary mixer for minutes on a leaf hook (or on a pastry board) and mix.

Combine the water with the yeast and start working the ingredients for 5 minutes if you mix with the planetary mixer, at least 10 if you knead by hand.

Put the spiral hook, add the salt and lard at room temperature a few flakes at a time, joining the next only when the previous one has been well absorbed and work the dough again for at least 10 minutes.

The dough must be smooth and soft. If it seems too soft, add more flour.

Form a loaf, place it in a bowl, cover with cling film and let it rise for 2 hours or until doubled in volume in a warm place, the oven turned off with the light on is fine.

Meanwhile, place the eggs in a saucepan covered with cold water and cook for 7 minutes from when they come to a boil. Cut the salami and cheeses into cubes and once the eggs are cooked, peel them and cut them too.

Once the dough has risen, turn it over on a floured pastry board and help yourself with a rolling pin, roll it out until you get a 1 cm high rectangle.

Arrange on the whole surface, the salami and cheeses cut into cubes, the eggs into small pieces and sprinkle everything with pecorino. Roll the dough gently and as tightly as possible.

Grease one with lard donut mold with a diameter of 28 cm (in Neapolitan it is called & # 8220ruoto & # 8221), arrange the roll of dough into a donut, joining the ends well and put it back always rise covered in a warm place for another 2 hours.

Once the second leavening has also taken place, reheat the oven at 160 ° and cook the Neapolitan tortano for 10 minutes, then raise the temperature to 180 ° and continue cooking for another 45 minutes. At this stage, if you want a more burnished color, before baking the Neapolitan tortano brush it with melted lard.

When it is golden on the surface, take it out of the oven and let it cool. Then take it out of the mold, cut it into thick slices and enjoy it warm or cold.


Video: Casatiello - Tortano recipe by Davide Civitello - World Champion Pizza Chef