Tortano
Tortano is a savory Italian bread, traditionally made for Easter. This recipe features a rich, yeasted dough filled with a variety of cured meats and cheeses, baked until golden and fragrant. It's perfect for a hearty snack or as part of a larger meal.
An original recipe by Forkin
- Total time
- 5 hr
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 492 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
dough
- 500 gall-purpose flour
- 7 gactive dry yeast
- 250 mlwater, lukewarm
- 50 glard, softened
- 10 gsalt
- 0.5 tspblack pepper, freshly ground
filling
- 100 gprosciutto, diced
- 100 gsalami, diced
- 150 gsmoked provolone, diced
- 50 gpecorino romano, grated
- 4 pcseggs, hard-boiled, peeled, and quartered
Equipment
rolling pin · large bowl · wire rack · kitchen towel · oven · bundt pan
The method
Step by step
- 1
In a large bowl, combine the all-purpose flour, active dry yeast, salt, and black pepper.
About 5 min
Cook’s note: Ensure your yeast is active by checking the expiration date.
- 2
Add the lukewarm water and softened lard to the dry ingredients.
Cook’s note: Water should be around 40-45°C (105-115°F) – warm to the touch but not hot.
- 3
Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
- 4
Knead the dough for about 10-15 minutes until it is smooth and elastic.
About 15 min
Cook’s note: The dough should spring back when lightly poked.
- 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.
About 2 hr
Cook’s note: A turned-off oven with the light on can be a good warm spot for rising dough.
- 6
While the dough is rising, prepare the filling by dicing the prosciutto, salami, and smoked provolone.
About 10 min
Cook’s note: Ensure all filling ingredients are cut into similar small pieces for even distribution.
- 7
Once the dough has risen, punch it down gently to release the air.
About 1 min
- 8
On a lightly floured surface, roll the dough into a large rectangle, approximately 12x18 inches (30x45 cm).
About 5 min
- 9
Evenly spread the diced prosciutto, salami, and smoked provolone over the dough, leaving a small border around the edges.
About 2 min
- 10
Sprinkle the grated pecorino romano over the meats and cheese.
About 1 min
- 11
Arrange the quartered hard-boiled eggs evenly over the filling.
About 2 min
- 12
Starting from one long side, tightly roll the dough into a log.
About 2 min
Cook’s note: Rolling tightly helps create a good spiral and prevents gaps.
- 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.
About 3 min
- 14
Cover the pan with a kitchen towel and let it rise again in a warm place for 1 hour, or until visibly puffed.
About 1 hr
- 15
Preheat your oven to 180°C (350°F).
About 15 min
Cook’s note: Ensure the oven is fully preheated before baking for even cooking.
- 16
Bake the tortano for 50-60 minutes, or until golden brown and cooked through.
About 1 hr
Cook’s note: If the top browns too quickly, you can loosely cover it with foil.
- 17
Remove from the oven and let it cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
About 10 min
- 18
Serve warm or at room temperature.
Per serving
Nutrition
- Calories
- 491.8kcal
- Protein
- 20.6g
- Carbs
- 48.6g
- Fat
- 22.4g
- Fibre
- 2g
- Sugar
- 0.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover tortano tightly wrapped in plastic wrap or aluminum foil at room temperature.
Reheat slices in a toaster oven or conventional oven at 150°C (300°F) until warmed through.