{"id":13088,"date":"2024-07-07T14:52:48","date_gmt":"2024-07-07T11:52:48","guid":{"rendered":"https:\/\/www.light-recipes.top\/?p=13088"},"modified":"2024-07-07T14:52:49","modified_gmt":"2024-07-07T11:52:49","slug":"tortano-the-rustic-leavened-recipe-of-the-campania-tradition","status":"publish","type":"post","link":"https:\/\/www.light-recipes.top\/?p=13088","title":{"rendered":"Tortano: the rustic leavened recipe of the Campania tradition"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\" id=\"pf-title\"><\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">ingredients<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">for the dough<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Type 0 flour<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">500 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Water<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">250 ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lard at room temperature<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">80 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Grated Parmesan cheese<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">30 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fresh brewer\u2019s yeast<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">20 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sale<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">8 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sugar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 Teaspoon<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">baby<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">q.b.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">to complete<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Provola<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">180 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Neapolitan salami<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">120 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Grated Pecorino<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">50 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Egg<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Latte<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">q.b.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tortano&nbsp;is a&nbsp;<strong>rustic donut<\/strong>&nbsp;made from leavened dough with a delicious filling, typical of the&nbsp;<strong>Easter&nbsp;period<\/strong>&nbsp;.&nbsp;It is a traditional preparation from Campania, originally created to use the leftovers of the pig, now widespread and highly appreciated throughout the Belpaese.&nbsp;Often confused with&nbsp;casatiello&nbsp;\u2013 another milestone of regional gastronomic culture \u2013 it is distinguished from this by the presence of&nbsp;<strong>hard-boiled eggs<\/strong>&nbsp;in the filling instead of raw and whole on the surface.&nbsp;Rich and sumptuous, the tortano marked the end of the Lenten fast and the beginning of the Easter celebrations.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It is prepared with a dough characterized by the presence of&nbsp;<strong>lard<\/strong>&nbsp;and&nbsp;<strong>pepper<\/strong>&nbsp;, which makes it particularly fragrant and tasty, while the&nbsp;<strong>filling<\/strong>&nbsp;includes, in addition to hard-boiled eggs, Neapolitan salami and provola or provolone-type cheese.&nbsp;We are talking about a very versatile preparation that can be adapted to everyone\u2019s tastes and needs, also turning into a delicious&nbsp;<strong>empty-fridge recipe.&nbsp;<\/strong>It is usually prepared for the Easter Monday picnic with&nbsp;salted bab\u00e0&nbsp;,&nbsp;chiena pizza&nbsp;and&nbsp;rustic Neapolitan pizza&nbsp;.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you like, you can add scamorza, mortadella, fontina, bacon or any other cheese and salami you have available at home.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The consistency of the tortano is not comparable to that of a brioche: its lard-based dough and the rich filling make it heavy and compact, so the final result has small and dense honeycombs, as well as a compact and&nbsp;substantial&nbsp;<strong>texture<\/strong>&nbsp;.&nbsp;If you don\u2019t want to use lard, you can replace it with the same amount of&nbsp;<strong>butter<\/strong>&nbsp;, while if you prefer&nbsp;<strong>extra virgin olive oil<\/strong>&nbsp;, use 50 ml.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Find out how to prepare the tortano by following the procedure and advice step by step.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to prepare the cake<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Tortano-1-sciogliere-lievito-0D6A1595-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dissolve the yeast in the water at room temperature together with a teaspoon of sugar1.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Tortano-2-impastare-0D6A1597-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Collect the flour in a bowl and gradually incorporate the dissolved yeast, pouring it slowly2.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Tortano-3-aggiungere-strutto-0D6A1598-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">At this point add the salt, a generous grating of pepper, the grated cheese and the flaked lard3.&nbsp;Mix well.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Tortano-4-lavorare-impasto-0D6A1599-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Transfer the mixture to a work surface and knead until it appears homogeneous4.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Tortano-5-sistemare-in-ciotola-0D6A1600-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 5<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Form a loaf and place it in a bowl to rise5, covered with transparent film, in a sheltered place, for about 2 hours.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Tortano-6-mondare-uova-sode-0D6A1623-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 6<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Boil the eggs in water for 8-10 minutes from the boil, then cool them under running cold water and peel them6.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Tortano-7-tagliare-uova-0D6A1625-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 7<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cut the provola and salami into cubes.&nbsp;Then take each egg and cut it into 4 wedges7.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Tortano-8-lievitazione-0D6A1626-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 8<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pick up the dough when it has doubled in volume8.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Tortano-9-stendere-0D6A1627-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Turn it over on a lightly floured work surface and roll it out with a rolling pin9in order to obtain a rectangle 1-2 cm thick.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Tortano-10-farcire-0D6A1628-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 10<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Distribute the grated pecorino cheese on the rectangle of dough, then the cubes of salami and provola, finally the egg wedges10.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Tortano-11-arrotolare-0D6A1629-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 11<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Starting from the longest side of the rectangle, wrap the dough forming a tight roll11.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Tortano-12-riempire-stampo-0D6A1630-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 12<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Grease a 22-24 cm diameter donut mold with lard and arrange the roll by joining the ends12.&nbsp;Cover it with transparent film and let it rest for about an hour.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Tortano-13-spennellare-0D6A1649-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 13<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Remove the film and brush the surface with a drop of milk13.&nbsp;Then bake in a preheated static oven at 180\u00b0C for about 50 minutes.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Tortano-14-cuocere-0D6A1672-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 14<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Take the cake out of the oven and let it cool in its mould14.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Tortano-0D6A1687-1024x576.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 15<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Unmold the cake and serve it in slices15.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>ingredients for the dough Type 0 flour 500 gr Water 250 ml Lard at room temperature 80 gr Grated Parmesan cheese 30 gr Fresh brewer\u2019s yeast 20 gr Sale 8 gr Sugar 1 Teaspoon baby q.b. to complete Provola 180 gr Neapolitan salami 120 gr Grated Pecorino 50 gr Egg 4 Latte q.b. Tortano&nbsp;is a&nbsp;rustic [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":13089,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-13088","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tortano: the rustic leavened recipe of the Campania tradition - Light Recipes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.light-recipes.top\/?p=13088\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tortano: the rustic leavened recipe of the Campania tradition - Light Recipes\" \/>\n<meta property=\"og:description\" content=\"ingredients for the dough Type 0 flour 500 gr Water 250 ml Lard at room temperature 80 gr Grated Parmesan cheese 30 gr Fresh brewer\u2019s yeast 20 gr Sale 8 gr Sugar 1 Teaspoon baby q.b. to complete Provola 180 gr Neapolitan salami 120 gr Grated Pecorino 50 gr Egg 4 Latte q.b. 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