Rosa's Tortano
Ingredients
- Extra Virgin Olive Oil – 1/2 glass /100ml / 6 US tbsps - Ingredients for the dough: 00 Flour – 600g/21.2oz
- Yeast – 25g/0.8 oz
- Lukewarm water – about 250ml/ 1⅛ cups
- Parmiggiano Reggiano cheese – 50g/1.7 oz, grated
- Pecorino cheese – 50g/1.7 oz, grated
- Salted butter – 25-30g/0.8-1 oz
- Cooked ham – 100g/3.5oz, diced - Ingredients for the filling:
- Mortadella – 100g/3.5oz, diced
- Salami – 100g/3.5oz, diced
- Swiss cheese (e.g Emmental) - 100g/3.5oz, diced
- Di provolone – 100g/3.5oz, diced
Method
- Step 1
- Preheat the oven to 180 C/ 355 F/ Gas Mark 4. Place the flour in a mound on a flat surface, and make a small well in the centre. Add the salt, olive oil, both cheeses and the yeast.
- Step 2
- Then pour the water onto the mix a little at a time, slowly bringing all the ingredients together.
- Step 3
- Knead for 6/7 minutes until you are left with a soft dough.
- Step 4
- Put the dough in a warm place and leave it to rise for about an hour or until it has doubled in size.
- Step 5
- On a floured surface, roll the dough out to make a circle about 1cm (0.4 inches) thick. Â Sprinkle all the ingredients for the filling (ham, mortadella, salami, Swiss cheese & provolone) over the dough.
- Step 6
- Now roll the dough into a large sausage shape.
- Step 7
- Butter an angel food cake pan 30 cm/12 inches diameter and dust lightly with flour (tipping out any excess). Place the prepared dough in the pan. Cover with a tea towel and leave it to rise again for at least 1 hour.
- Step 8
- Bake in the preheated oven for about an hour or until golden brown.
- Step 9
- Turn the oven off and leave the tortano inside to rest for 30 minutes. Cut into slices and enjoy. Serve warm or cold.
