ORIGINAL RUSTIC EASTER NEAPOLITAN TORTANO, an ancient original recipe from grandma, a savory ring cake with cold cuts and cheeses, typical for Easter and Easter Monday.
The Neapolitan Easter Tortano is an authentic gastronomic delight that embodies the festive and convivial spirit of Neapolitan Easter. This rustic bread, rich in traditional flavors and intense aromas, is a symbol of Neapolitan generosity and hospitality.
The Neapolitan Tortano is a dish with ancient roots, tracing its origins to the heart of Neapolitan culinary culture. Traditionally prepared with grandma’s recipe for Easter, this rustic bread is a symbol of rebirth and abundance, representing the start of spring and the end of Lent.
The recipe for the Neapolitan Easter Tortano involves the use of simple yet tasty ingredients. Its base consists of a soft and fragrant dough leavened with lard, enriched with a variety of cold cuts, cheeses, eggs, and Mediterranean aromas. Typical ingredients include salami, ham, cheeses like caciocavallo and pecorino, and a generous sprinkle of freshly ground black pepper.
Preparing the Neapolitan Tortano requires some time and dedication, but the final result is definitely worth the effort. After preparing the dough and letting it rise, you proceed with filling it by evenly distributing the cold cuts and cheeses over the surface of the dough. Finally, everything is rolled and shaped into a ring, ready to be baked until golden.
Join me in the kitchen today; there’s the original rustic Neapolitan Easter Tortano.
Published on March 27, 2013, at 11:25
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 9 oz Neapolitan salami
- 3.5 oz cooked ham
- 3.5 oz bacon
- 5 oz provolone
- 5 oz provola cheese
- 3.5 oz pecorino cheese
- 4 eggs
- 4 cups all-purpose flour
- 3.5 oz lard
- 0.3 oz fresh yeast
- 1 cup water
- to taste black pepper
Steps
Dissolve the yeast in lukewarm water. Boil the eggs, let them cool, then peel and chop them.
Pour the flour into a bowl, add the yeast with the water, a couple of tablespoons of pecorino, the lard, and begin to knead, make a ball and let it rest for 1 hour in the bowl covered with plastic wrap.
Cut the cold cuts and cheeses into cubes.
Once risen, take the dough and roll it out on a floured surface, make a rectangle and fill it with all the cold cuts, pepper, eggs, and the remaining pecorino.
Make a roll, close it into a ring shape and place it in the mold to rest for about 4 hours.
Preheat the oven to 320°F, bake at 320°F for the first 5 minutes, then at 340-355°F for about 1 hour.
Bon appétit
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The Neapolitan Tortano is an extremely versatile dish, perfect to be enjoyed both hot and cold. It is usually served as an appetizer on Easter Sunday, and the leftovers are traditionally kept for Easter Monday as per ancient Neapolitan tradition.
ORIGINAL RUSTIC EASTER NEAPOLITAN TORTANO
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FAQ (Questions and Answers) ORIGINAL RUSTIC EASTER NEAPOLITAN TORTANO
Can I make the Tortano in advance?
Yes, you can make the Neapolitan Tortano in advance. Once baked, you can store it in the refrigerator for a few days. It is advisable to reheat it before serving to maintain its soft texture and intense flavors.
Can the Tortano be frozen?
Yes, the Neapolitan Tortano can be frozen. You can wrap it carefully in plastic wrap or store it in an airtight container before placing it in the freezer. Make sure to completely thaw it before reheating and serving.
Can I serve the Tortano as a main dish?
Yes, the Neapolitan Tortano can be served as a main dish during Easter lunch or on any other special occasion. It is rich and nutritious thanks to its filling of cold cuts and cheeses, making it an excellent choice for a hearty and satisfying meal.
Can I make the Easter Neapolitan Tortano without lard?
Certainly! You can use oil or butter, but I recommend oil.
