Wednesday, April 27, 2011
Easter Monday Tortano (or Casatiello)
Tortano recipe is the same as the casatiello, the only difference is that, in the Tortano the eggs are mixed inside (sliced or cutted in halves), while in casatiello they are placed whole on the top and stopped by cross made dough strips...
"00" Flour kg 1 (2 and 1/4 pounds)
Water 600 ml (20 fl oz)
Yeast 25 g (1 oz)
Sugar 2 teaspoons
Lard 250 g (9 oz)
Salt and pepper to taste
Grated Parmesan cheese 100 g (4 oz)
Sharp Provolone 200 g (7 oz)
Salami 250 g (9 oz)
Cooked ham 150 g (1/3 pound)
Cured ham 100 g (4 oz)
Pecorino Romano cheese, diced small 100 g (4 oz)
Boiled eggs 4 or 5
Place it in a bowl (photo 2), cover and let it leaven in a warm place for a couple of hours or until the dough has doubled in volume.
Meanwhile, cube all cheeses and cold cuts, and prepare the boiled eggs (photo 3).
After leavening time, slowly mix in all the other ingredients, with the exception of the eggs, and continue to knead for 5 minutes (photo 4). Grease a large mould with a central hole with butter, flour, and place in it the dough giving it a ring shape, make a cut on top (photo 5), widen it with your fingers and insert the eggs cut in halves (photo 6 - 7) (or in small slices). Put it back to leaven (photo 8) in a warm place, or in a switched off oven, for a couple of hours (photo 9).
Finally, bake it at 160°C (325° F) for the first 10 minutes, then turn up the oven to 180°C (350°F) and bake it for one hour. Take it out of the mould when it'll be cold.