The original and Award Winning Olive Tree adoption Programme, supporting farmers for over 10 years.

Rosa's Tortano


Recipe

Ingredients

Ingredients for the dough:
00 Flour – 600g/21.2oz

  • San Felice olive oil – 1/2 glass /100ml / 6 US tbsps
  • 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

Ingredients for the filling:

  • Cooked ham – 100g/3.5oz, diced
  • 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
San Felice olive oil – 1/2 glass /100ml / 6 US tbsps 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 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

  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.
  2. Then pour the water onto the mix a little at a time, slowly bringing all the ingredients together.
  3. Knead for 6/7 minutes until you are left with a soft dough.
  4. Put the dough in a warm place and leave it to rise for about an hour or until it has doubled in size.
  5. On a floured surface, roll the dough out to make a circle about 1cm (0.4 inches) thick.  Sprinkle all the ingredients for the filling (ham, mortadella, salami, Swiss cheese & provolone) over the dough.
  6. Now roll the dough into a large sausage shape.
  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.
  8. Bake in the preheated oven for about an hour or until golden brown.
  9. Turn the oven off and leave the tortano inside to rest for 30 minutes. Cut into slices and enjoy. Serve warm or cold.