QUICK ROLLED TORTANO Easter appetizer without rising, a tasty and easy idea filled with cold cuts, cheese and eggs, ready in minutes and without lard.
I wanted to bring something rustic and indulgent to the table for Easter but without spending hours in the kitchen dealing with doughs and long proofing times. That’s how this clever version of the classic Neapolitan tortano was born: the quick rolled tortano, a simple, super flavorful and above all very quick Easter appetizer to prepare.
This recipe is perfect when you’re looking for ideas for easy Easter appetizers, quick rustic dishes to prepare or Easter recipes with cured meats and cheeses. The great thing is that it is made in a few minutes, rolls up easily and the filling stays soft and full of flavor thanks to the combination of cold cuts, melting cheese and eggs, ingredients that are indispensable in Easter tradition.
The result is a rolled savory golden on the outside and tasty inside, ideal to serve as an Easter appetizer, for Sunday lunch, for the Easter Monday buffet or to take on a picnic. It is precisely the classic recipe that pleases everyone because it is simple, substantial and truly irresistible.
Follow me in the kitchen today: the quick rolled tortano.
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 15 Minutes
- Portions: 20-25 pieces
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
- 4 cups all-purpose flour (the one you usually use)
- 1 cup water
- 2/3 cup extra virgin olive oil (or lard)
- 1 teaspoon salt
- Half packet instant baking powder for savory preparations
- 7 oz provola cheese
- 3.5 oz provolone
- 2 oz cooked ham (prosciutto cotto)
- 2 oz salami
- 2 oz mortadella
- 2 oz speck
- 4 eggs
Steps
Boil the eggs, then let them cool and peel them.
Pour the flour into a bowl or food processor, add the salt, the baking powder and, if you like, some pepper; mix and add the oil with the water.
Work the ingredients and knead well, move to the work surface and knead until you get a smooth dough.
Roll it out with a rolling pin and fill with the mixed cold cuts cut into cubes, the cheese, the provola, the eggs cut into pieces and roll everything up.
Place it on the baking sheet, brush with oil and bake at 392°F for about 25 minutes. Remove from the oven, let cool and slice.
Enjoy!
If you like the recipe click the stars at the end of the article. THANK YOU!
QUICK ROLLED TORTANO Easter appetizer
The result is a rolled savory golden on the outside and tasty inside, ideal to serve as an Easter appetizer, for Sunday lunch, for the Easter Monday buffet or to take on a spring picnic. It is precisely the classic recipe that pleases everyone because it is simple, substantial and truly irresistible.
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FAQ QUICK ROLLED TORTANO Easter appetizer
Can I prepare the quick tortano in advance?
Yes, it can be prepared a few hours in advance and served at room temperature or warmed slightly in the oven before bringing it to the table.
Which cold cuts can I use for the quick tortano?
You can use salami, pancetta, cooked ham or a mix of cold cuts to obtain an even richer and more flavorful filling.
Can the quick rolled tortano be frozen?
Yes, once cooked and cooled it can be frozen already sliced and reheated as needed.
Can a lactose-free version be made?
Of course, just use lactose-free cheeses or cheeses that are naturally lactose-free.
What is the difference between tortano and casatiello?
The traditional tortano includes hard-boiled eggs inside the filling, while in the casatiello the eggs are often placed on top of the dough before baking.
