Neapolitan Tortano by @maritoemoglie_incucina

1h30

8 servings

🌾

500 g

Flour

💧

250 ml

Warm water

🍞

5 g

Fresh yeast

🧂

10 g

Salt

⚫

2 g

Pepper

🍬

3 g

Sugar

🥓

100 g

Lard

🍖

600 g

Mixed cold cuts

🥚

200 g

Hard-boiled eggs

🧀

50 g

Cheese

  1. Dissolve
    • fresh yeast
    • warm water

    Dissolve the fresh yeast in 250 ml of warm water.

  2. Add
    • lard
    • black pepper
    • Fresh yeast

    Add 20 g of lard and the black pepper to the yeast mixture.

  3. Stir
    • fresh yeast
    • warm water
    • lard

    Stir the yeast mixture until the lard is evenly combined.

  4. Add
    • wheat flour
    • salt

    Add the wheat flour and salt to the bowl.

  5. Knead
    • wheat flour
    • fresh yeast
    • warm water

    Knead the mixture until it forms a smooth dough ball.

  6. Wrap

    Cover the dough with plastic wrap.

  7. Refrigerate

    Refrigerate the covered dough overnight.

  8. Rise

    Remove the dough from the refrigerator and let it rise at room temperature.

  9. Wait

    Wait until the dough has doubled in size.

  10. Roll

    Roll the dough into a large rectangle.

  11. Spread
    • lard
    • black pepper

    Spread 30 g of lard over the dough and sprinkle it with black pepper.

  12. Cover
    • mixed cured meats

    Cover the dough evenly with the mixed cured meats.

  13. Add
    • hard-boiled egg
    • grated Parmesan cheese

    Add the sliced hard-boiled eggs and grated Parmesan cheese.

  14. Roll

    Roll the filled dough into a ring and seal the edges tightly.

  15. Grease
    • lard

    Grease the ring cake pan with 30 g of lard.

  16. Place

    Place the tortano in the greased pan.

  17. Brush
    • lard

    Brush the tortano with the remaining 20 g of lard and let it rise for 60 minutes.

  18. Bake

    Bake the tortano at 180°C for 45 minutes.

  19. Serve

    Remove the tortano from the oven and serve warm or at room temperature.

Neapolitan Tortano by @maritoemoglie_incucina

1h30

8 servings

🌾

500 g

Flour

💧

250 ml

Warm water

🍞

5 g

Fresh yeast

🧂

10 g

Salt

⚫

2 g

Pepper

🍬

3 g

Sugar

🥓

100 g

Lard

🍖

600 g

Mixed cold cuts

🥚

200 g

Hard-boiled eggs

🧀

50 g

Cheese

Preparation Steps

  1. Step 1/19

    Dissolve the fresh yeast in 250 ml of warm water.

    🍞fresh yeast
    💧warm water
    🥣mixing bowl
    🥛measuring jug
    🥄mixing spoon

  2. Step 2/19

    Add 20 g of lard and the black pepper to the yeast mixture.

    🥓lard
    ⚫black pepper
    🥣mixing bowl
    ⚖️kitchen scale
    🥄mixing spoon

  3. Step 3/19

    Stir the yeast mixture until the lard is evenly combined.

    🍞fresh yeast
    💧warm water
    🥓lard
    ⚫black pepper
    🥣mixing bowl
    🥄mixing spoon

  4. Step 4/19

    Add the wheat flour and salt to the bowl.

    🌾wheat flour
    🧂salt
    🥣mixing bowl
    ⚖️kitchen scale

  5. Step 5/19

    Knead the mixture until it forms a smooth dough ball.

    🌾wheat flour
    🍞fresh yeast
    💧warm water
    🧂salt
    🥣mixing bowl

  6. Step 6/19

    Cover the dough with plastic wrap.

    🥣mixing bowl
    🧻plastic wrap

  7. Step 7/19

    Refrigerate the covered dough overnight.

    🥣mixing bowl
    🧻plastic wrap

  8. Step 8/19

    Remove the dough from the refrigerator and let it rise at room temperature.

    🥣mixing bowl

  9. Step 9/19

    Wait until the dough has doubled in size.

    🥣mixing bowl

  10. Step 10/19

    Roll the dough into a large rectangle.

    🥖rolling pin

  11. Step 11/19

    Spread 30 g of lard over the dough and sprinkle it with black pepper.

    🥓lard
    ⚫black pepper
    🖌️pastry brush
    ⚖️kitchen scale

  12. Step 12/19

    Cover the dough evenly with the mixed cured meats.

    🍖mixed cured meats

  13. Step 13/19

    Add the sliced hard-boiled eggs and grated Parmesan cheese.

    🥚hard-boiled egg
    🧀grated Parmesan cheese

  14. Step 14/19

    Roll the filled dough into a ring and seal the edges tightly.

  15. Step 15/19

    Grease the ring cake pan with 30 g of lard.

    🥓lard
    🍰ring cake pan
    🖌️pastry brush
    ⚖️kitchen scale

  16. Step 16/19

    Place the tortano in the greased pan.

    🍰ring cake pan

  17. Step 17/19

    Brush the tortano with the remaining 20 g of lard and let it rise for 60 minutes.

    🥓lard
    🍰ring cake pan
    🖌️pastry brush
    ⚖️kitchen scale

  18. Step 18/19

    Bake the tortano at 180°C for 45 minutes.

    🍰ring cake pan

  19. Step 19/19

    Remove the tortano from the oven and serve warm or at room temperature.

    🍰ring cake pan

Composition

Ingredients

Types

Water, Leavening, Seasonings, Sweeteners, Animal fats

Ingredients

Flour, Warm water, Fresh yeast, Salt, Pepper, Sugar, Lard, Mixed cold cuts, Hard-boiled eggs, Cheese

Notes

Salt (to taste), Pepper (to taste), Sugar (to taste), Lard (a generous heaped tablespoon, extra, for greasing the mould and brushing the dough), Cheese (to taste, grated parmesan per transcript, grated)

Allergens

to inform

Dietetics

Dietary regimen

Omnivore

Calories

535 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 57g, Fat: 26g, Fiber: 2.3g, Sugars: 1.2g

Nutritional Information

Minerals

Sodium: 1450mg, Calcium: 170mg, Iron: 3.2mg, Potassium: 280mg

Vitamins

Vitamin A: 150µg, Vitamin B12: 0.9µg, Vitamin D: 0.8µg, Vitamin E: 1.1mg

Preparation

Time Information

Preparation

45 minutes

Cooking

45 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Hard (3/4)

Steps

19 steps

Equipments

Utensils

mixing bowl, measuring jug, mixing spoon, kitchen scale, rolling pin, ring cake pan, pastry brush, plastic wrap

Appliances

Refrigerator, Oven

Type

Type

Type Of Dish

Main Course, Snack, Bread, Breakfast

Occasions

Easter, Brunch, Celebration, Family Meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Campania

Various

Aspect

Texture

Soft, Chewy, Tender, Rich

Flavors

Savory, Salty, Peppery, Meaty, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered in a cool, dry place.,Do not leave out longer than 2 hours because of the meat, egg, and cheese filling.), fridge : 3 days (Store in an airtight container.,Reheat slices in the oven before serving if desired.), freezer : 90 days (Cool completely before freezing.,Wrap individual slices tightly to prevent freezer burn.)