Quick Tortano (No-Knead Neapolitan Stuffed Bread) by @maritoemoglie_incucina

53 min

8 servings

🍕

400 g

Pizza dough

🥓

150 g

Neapolitan salami

🥓

150 g

Pancetta

🧀

200 g

Spicy provolone

🧀

50 g

Pecorino cheese

🥚

250 g

Hard-boiled eggs

⚫

2 g

Black pepper

🫒

30 ml

Extra virgin olive oil

🧈

10 g

Butter

  1. Preheat

    Preheat the oven to 180°C (356°F).

  2. Unroll
    • pizza dough

    Unroll the pizza dough on a clean work surface.

  3. Mix
    • extra-virgin olive oil
    • softened butter

    Mix 1 tablespoon of olive oil with the softened butter.

  4. Brush
    • pizza dough
    • extra-virgin olive oil
    • softened butter

    Brush the oil and butter mixture evenly over the dough.

  5. Cut
    • Neapolitan salami
    • pancetta
    • spicy provolone

    Cut the Neapolitan salami, pancetta, and spicy provolone into small cubes.

  6. Spread
    • pizza dough
    • Neapolitan salami
    • pancetta

    Spread the salami, pancetta, spicy provolone, and pecorino cheese over the dough.

  7. Cut
    • hard-boiled egg

    Cut the hard-boiled eggs into wedges.

  8. Arrange
    • hard-boiled egg
    • black pepper

    Arrange the egg wedges over the filling and season with black pepper.

  9. Roll
    • pizza dough

    Roll the filled dough tightly into a log.

  10. Place
    • pizza dough

    Place the dough log in the ring mold and join the ends to form a ring.

  11. Brush
    • extra-virgin olive oil

    Brush the surface with the remaining 1 tablespoon of olive oil.

  12. Bake

    Bake for 30 to 35 minutes until deeply golden and crisp.

  13. Slice

    Rest the tortano for 5 minutes and slice before serving.

Quick Tortano (No-Knead Neapolitan Stuffed Bread) by @maritoemoglie_incucina

53 min

8 servings

🍕

400 g

Pizza dough

🥓

150 g

Neapolitan salami

🥓

150 g

Pancetta

🧀

200 g

Spicy provolone

🧀

50 g

Pecorino cheese

🥚

250 g

Hard-boiled eggs

⚫

2 g

Black pepper

🫒

30 ml

Extra virgin olive oil

🧈

10 g

Butter

Preparation Steps

  1. Step 1/13

    Preheat the oven to 180°C (356°F).

  2. Step 2/13

    Unroll the pizza dough on a clean work surface.

    🍕pizza dough
    work surface

  3. Step 3/13

    Mix 1 tablespoon of olive oil with the softened butter.

    🫒extra-virgin olive oil
    🧈softened butter
    🥣mixing bowl

  4. Step 4/13

    Brush the oil and butter mixture evenly over the dough.

    🍕pizza dough
    🫒extra-virgin olive oil
    🧈softened butter
    🖌️pastry brush

  5. Step 5/13

    Cut the Neapolitan salami, pancetta, and spicy provolone into small cubes.

    🥓Neapolitan salami
    🥓pancetta
    🧀spicy provolone
    🔪knife
    🪵cutting board

  6. Step 6/13

    Spread the salami, pancetta, spicy provolone, and pecorino cheese over the dough.

    🍕pizza dough
    🥓Neapolitan salami
    🥓pancetta
    🧀spicy provolone
    🧀pecorino cheese

  7. Step 7/13

    Cut the hard-boiled eggs into wedges.

    🥚hard-boiled egg
    🔪knife
    🪵cutting board

  8. Step 8/13

    Arrange the egg wedges over the filling and season with black pepper.

    🥚hard-boiled egg
    ⚫black pepper

  9. Step 9/13

    Roll the filled dough tightly into a log.

    🍕pizza dough
    work surface

  10. Step 10/13

    Place the dough log in the ring mold and join the ends to form a ring.

    🍕pizza dough
    🍰ring mold

  11. Step 11/13

    Brush the surface with the remaining 1 tablespoon of olive oil.

    🫒extra-virgin olive oil
    🖌️pastry brush

  12. Step 12/13

    Bake for 30 to 35 minutes until deeply golden and crisp.

    🍰ring mold

  13. Step 13/13

    Rest the tortano for 5 minutes and slice before serving.

    🔪knife

Composition

Ingredients

Types

Grains, Meat, Processed meat, Dairy, Cheese, Spices, Oils

Ingredients

Pizza dough, Neapolitan salami, Pancetta, Spicy provolone, Pecorino cheese, Hard-boiled eggs, Black pepper, Extra virgin olive oil, Butter

Notes

Pizza dough (one roll of ready-made pizza dough), Neapolitan salami (diced), Pancetta (or cicoli (pork cracklings), if available), Spicy provolone (or scamorza, diced), Pecorino cheese (grated), Hard-boiled eggs (4 to 5 eggs), Black pepper (to taste, used abundantly), Butter (softened)

Allergens

gluten, milk

Dietetics

Dietary regimen

High protein

Calories

680 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 43g, Fat: 40g, Fiber: 2g, Sugars: 2g, Saturated fat: 17g

Nutritional Information

Minerals

Calcium: 390mg, Iron: 3.1mg, Sodium: 1760mg, Potassium: 380mg

Vitamins

Vitamin A: 190µg, Vitamin B12: 1.5µg, Vitamin D: 1.2µg

Preparation

Time Information

Preparation

20 minutes

Cooking

33 minutes

Overall

53 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

work surface, pastry brush, mixing bowl, knife, cutting board, ring mold

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Snack, Breakfast

Occasions

Breakfast, Brunch, Aperitif, Party, Dinner

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Campania

Various

Aspect

Texture

Crispy, Chewy, Melty, Tender

Flavors

Savory, Peppery, Smoky, Salty, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave longer because the filling contains meat, cheese, and eggs), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating), freezer : 2 months (Wrap individual slices tightly,Reheat from thawed in the oven)