A traditional Neapolitan recipe which is especially prepared during Easter period. The tortano is prepared using a base of yeast dough, salami and cheese.
|750 grams plain flour||300 grams salami (napoli)|
|350 ml warm water||250 grams scamorza cheese|
|20 grams yeast||50 grams parmesan cheese|
|100 grams lard / butter||100 grams thick ham|
|90 grams olive oil||3 eggs (optional)|
|50 grams parmesan cheese|
|pinch of salt|
|pinch of pepper|
In a medium sized bowl, sieve the flour, add the pinch of salt and pepper, olive oil and the soften butter. Grate the parmesan cheese and add it to the mixture. Mix all the ingredients together. In a separate bowl, dissolve the yeast into 200 ml of warm water and slowly add to the mixture. Pour the remaining tepid water and work the dough to get a smooth consistency. Cover the dough and let it rest for at least an hour or until it doubles its size.
Dice the salami, cheese , ham and grate the parmesan cheese. On a lightly floured surface, roll out the the dough into a rectangular shape. The dough should be approximately 0.5cm thick. Distribute evenly the salami, ham and cheese on top of the dough leaving 1 cm from the edges. If using add the dice boiled eggs.
Prepare and grease a tube pan. Starting from the longest edge of the dough, slowly and firmly roll it and seal its edges. Transfer the dough into the greased tube pan and let it rest for at least 2 hours.
Heat the oven to 160° C and bake for about 1 hour or until it has golden colour. When ready let it cool for a couple of minutes, slice and serve.