Tortano

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 5 min

   Tip van de kok: Ensure your yeast is active by checking the expiration date.

2. 2

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

   Tip van de kok: 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.

   Ongeveer 2 min

4. 4

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

   Ongeveer 15 min

   Tip van de kok: 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.

   Ongeveer 2 uur

   Tip van de kok: 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.

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 1 min

8. 8

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

   Ongeveer 5 min

9. 9

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

   Ongeveer 2 min

10. 10

    Sprinkle the grated pecorino romano over the meats and cheese.

    Ongeveer 1 min

11. 11

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

    Ongeveer 2 min

12. 12

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

    Ongeveer 2 min

    Tip van de kok: 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.

    Ongeveer 3 min

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.

    Ongeveer 1 uur

15. 15

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

    Ongeveer 15 min

    Tip van de kok: 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.

    Ongeveer 1 uur

    Tip van de kok: 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.

    Ongeveer 10 min

18. 18

    Serve warm or at room temperature.