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.
Izvirni recept avtorja Forkin
- Skupni čas
- 5 h
- Porcije
- 8
- Zahtevnost
- Srednje
- Na porcijo
- 492 kcal
Informacije o alergenih: lahko vsebuje jajca, gluten in mleko. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
dough
- 500 gall-purpose flour
- 7 gactive dry yeast
- 250 mlwater, lukewarm
- 50 glard, softened
- 10 gsalt
- 0,5 žličkablack pepper, freshly ground
filling
- 100 gprosciutto, diced
- 100 gsalami, diced
- 150 gsmoked provolone, diced
- 50 gpecorino romano, grated
- 4 koseggs, hard-boiled, peeled, and quartered
Oprema
rolling pin · large bowl · wire rack · kitchen towel · oven · bundt pan
Postopek
Korak za korakom
- 1
In a large bowl, combine the all-purpose flour, active dry yeast, salt, and black pepper.
Približno 5 min
Kuharjeva opomba: Ensure your yeast is active by checking the expiration date.
- 2
Add the lukewarm water and softened lard to the dry ingredients.
Kuharjeva opomba: 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.
Približno 2 min
- 4
Knead the dough for about 10-15 minutes until it is smooth and elastic.
Približno 15 min
Kuharjeva opomba: 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.
Približno 2 h
Kuharjeva opomba: 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.
Približno 10 min
Kuharjeva opomba: 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.
Približno 1 min
- 8
On a lightly floured surface, roll the dough into a large rectangle, approximately 12x18 inches (30x45 cm).
Približno 5 min
- 9
Evenly spread the diced prosciutto, salami, and smoked provolone over the dough, leaving a small border around the edges.
Približno 2 min
- 10
Sprinkle the grated pecorino romano over the meats and cheese.
Približno 1 min
- 11
Arrange the quartered hard-boiled eggs evenly over the filling.
Približno 2 min
- 12
Starting from one long side, tightly roll the dough into a log.
Približno 2 min
Kuharjeva opomba: 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.
Približno 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.
Približno 1 h
- 15
Preheat your oven to 180°C (350°F).
Približno 15 min
Kuharjeva opomba: 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.
Približno 1 h
Kuharjeva opomba: 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.
Približno 10 min
- 18
Serve warm or at room temperature.
Na porcijo
Hranilne vrednosti
- Kalorije
- 491,8kcal
- Beljakovine
- 20,6g
- Ogljikovi hidrati
- 48,6g
- Maščobe
- 22,4g
- Vlaknine
- 2g
- Sladkorji
- 0,5g
Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.
Pravilno shranjevanje
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.