Authentic Italian extra virgin olive oil from small-scale sustainably run olive groves.

Rosa's Tortano

25 Mar 2015

Recipe

Ingredients

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

Extra Virgin 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

Method

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.
Then pour the water onto the mix a little at a time, slowly bringing all the ingredients together.
Knead for 6/7 minutes until you are left with a soft dough.
Put the dough in a warm place and leave it to rise for about an hour or until it has doubled in size.
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.
Now roll the dough into a large sausage shape.
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.
Bake in the preheated oven for about an hour or until golden brown.
Turn the oven off and leave the tortano inside to rest for 30 minutes. Cut into slices and enjoy. Serve warm or cold.

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