Tortano

Προετοιμασία

Υλικά

Η μέθοδος

Βήμα προς βήμα

1. 1

   In a large bowl, combine the all-purpose flour, active dry yeast, salt, and black pepper.

   Περίπου 5 λ.

   Σημείωση του μάγειρα: Ensure your yeast is active by checking the expiration date.

2. 2

   Add the lukewarm water and softened lard to the dry ingredients.

   Σημείωση του μάγειρα: Water should be around 40-45°C (105-115°F) – warm to the touch but not hot.

3. 3

   Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Περίπου 2 λ.

4. 4

   Knead the dough for about 10-15 minutes until it is smooth and elastic.

   Περίπου 15 λ.

   Σημείωση του μάγειρα: The dough should spring back when lightly poked.

5. 5

   Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 2 hours, or until doubled in size.

   Περίπου 2 ώ.

   Σημείωση του μάγειρα: A turned-off oven with the light on can be a good warm spot for rising dough.

6. 6

   While the dough is rising, prepare the filling by dicing the prosciutto, salami, and smoked provolone.

   Περίπου 10 λ.

   Σημείωση του μάγειρα: Ensure all filling ingredients are cut into similar small pieces for even distribution.

7. 7

   Once the dough has risen, punch it down gently to release the air.

   Περίπου 1 λ.

8. 8

   On a lightly floured surface, roll the dough into a large rectangle, approximately 12x18 inches (30x45 cm).

   Περίπου 5 λ.

9. 9

   Evenly spread the diced prosciutto, salami, and smoked provolone over the dough, leaving a small border around the edges.

   Περίπου 2 λ.

10. 10

    Sprinkle the grated pecorino romano over the meats and cheese.

    Περίπου 1 λ.

11. 11

    Arrange the quartered hard-boiled eggs evenly over the filling.

    Περίπου 2 λ.

12. 12

    Starting from one long side, tightly roll the dough into a log.

    Περίπου 2 λ.

    Σημείωση του μάγειρα: Rolling tightly helps create a good spiral and prevents gaps.

13. 13

    Carefully transfer the rolled dough into a greased 10-inch (25 cm) bundt pan or a large ring mold, shaping it into a circle and pinching the ends together to seal.

    Περίπου 3 λ.

14. 14

    Cover the pan with a kitchen towel and let it rise again in a warm place for 1 hour, or until visibly puffed.

    Περίπου 1 ώ.

15. 15

    Preheat your oven to 180°C (350°F).

    Περίπου 15 λ.

    Σημείωση του μάγειρα: Ensure the oven is fully preheated before baking for even cooking.

16. 16

    Bake the tortano for 50-60 minutes, or until golden brown and cooked through.

    Περίπου 1 ώ.

    Σημείωση του μάγειρα: If the top browns too quickly, you can loosely cover it with foil.

17. 17

    Remove from the oven and let it cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

    Περίπου 10 λ.

18. 18

    Serve warm or at room temperature.