Tortano the rustic leavened recipe

Tortano: the rustic leavened recipe of the Campania tradition


for the dough
Type 0 flour
500 gr
250 ml
Lard at room temperature
80 gr
Grated Parmesan cheese
30 gr
Fresh brewer’s yeast
20 gr
8 gr
1 Teaspoon
to complete
180 gr
Neapolitan salami
120 gr
Grated Pecorino
50 gr

Tortano is a rustic donut made from leavened dough with a delicious filling, typical of the Easter period . It is a traditional preparation from Campania, originally created to use the leftovers of the pig, now widespread and highly appreciated throughout the Belpaese. Often confused with casatiello – another milestone of regional gastronomic culture – it is distinguished from this by the presence of hard-boiled eggs in the filling instead of raw and whole on the surface. Rich and sumptuous, the tortano marked the end of the Lenten fast and the beginning of the Easter celebrations.

It is prepared with a dough characterized by the presence of lard and pepper , which makes it particularly fragrant and tasty, while the filling includes, in addition to hard-boiled eggs, Neapolitan salami and provola or provolone-type cheese. We are talking about a very versatile preparation that can be adapted to everyone’s tastes and needs, also turning into a delicious empty-fridge recipe. It is usually prepared for the Easter Monday picnic with salted babà , chiena pizza and rustic Neapolitan pizza .

If you like, you can add scamorza, mortadella, fontina, bacon or any other cheese and salami you have available at home.

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 substantial texture . If you don’t want to use lard, you can replace it with the same amount of butter , while if you prefer extra virgin olive oil , use 50 ml.

Find out how to prepare the tortano by following the procedure and advice step by step.

How to prepare the cake

Step 1
Dissolve the yeast in the water at room temperature together with a teaspoon of sugar1.

Step 2
Collect the flour in a bowl and gradually incorporate the dissolved yeast, pouring it slowly2.

Step 3
At this point add the salt, a generous grating of pepper, the grated cheese and the flaked lard3. Mix well.

Step 4
Transfer the mixture to a work surface and knead until it appears homogeneous4.

Step 5
Form a loaf and place it in a bowl to rise5, covered with transparent film, in a sheltered place, for about 2 hours.

Step 6
Boil the eggs in water for 8-10 minutes from the boil, then cool them under running cold water and peel them6.

Step 7
Cut the provola and salami into cubes. Then take each egg and cut it into 4 wedges7.

Step 8
Pick up the dough when it has doubled in volume8.

Step 9
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.

Step 10
Distribute the grated pecorino cheese on the rectangle of dough, then the cubes of salami and provola, finally the egg wedges10.

Step 11
Starting from the longest side of the rectangle, wrap the dough forming a tight roll11.

Step 12
Grease a 22-24 cm diameter donut mold with lard and arrange the roll by joining the ends12. Cover it with transparent film and let it rest for about an hour.

Step 13
Remove the film and brush the surface with a drop of milk13. Then bake in a preheated static oven at 180°C for about 50 minutes.

Step 14
Take the cake out of the oven and let it cool in its mould14.

Step 15
Unmold the cake and serve it in slices15.

Tortano can be stored at room temperature for up to 4 days , well covered with transparent film, in a cool place.

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