The Neapolitan Tortano is a traditional recipe prepared during Easter and is a symbol of abundance. It is a leavened dough rich in cured meats, cheeses, eggs, and pepper, very similar to the casatiello. While in casatiello the hard-boiled eggs are left whole and placed on top, in tortano, they are cut into pieces and placed inside the dough.
Traditionally, tortano is prepared on Good Friday and served at Easter and then finished during the Easter Monday picnic. There are now many versions; this is my super-tested step-by-step recipe!
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- Difficulty: Medium
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Energy 701.54 (Kcal)
- Carbohydrates 54.03 (g) of which sugars 2.42 (g)
- Proteins 31.90 (g)
- Fat 40.14 (g) of which saturated 17.29 (g)of which unsaturated 18.17 (g)
- Fibers 1.99 (g)
- Sodium 1,622.30 (mg)
Indicative values for a portion of 145 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Neapolitan Tortano
- 2 1/2 cups Manitoba flour
- 2 1/2 cups all-purpose flour
- 1 1/4 cups water
- 2 tsp salt
- 0.42 oz fresh brewer's yeast
- 1/2 cup lard (or butter)
- 1/2 cup pecorino cheese (grated)
- 1 tsp malt (or honey)
- 1 egg
- 1 tbsp extra virgin olive oil (for the surface)
- 3.5 oz bacon
- 3.5 oz Neapolitan salami
- 3.5 oz provolone cheese
- 3.5 oz gruyere cheese
- 3.5 oz cooked ham
- 1/2 cup parmesan cheese (grated)
- 3 hard-boiled eggs
What You Need
- 1 Stand Mixer
- Cake Pan
Prepare the Dough for Neapolitan Tortano
In the bowl of the stand mixer fitted with a dough hook, add the flours, brewer’s yeast, and ground pepper (1). Dissolve the salt and malt in the water, start the mixer, and pour in a stream until fully absorbed (2). Once the dough is hooked onto the dough hook (3), add the grated pecorino cheese, followed by the lard, a little at a time, making sure it is well absorbed (4). Turn the dough out onto a floured surface and knead by hand for a few minutes. Form into the classic ball shape (5) and let it rise in a bowl covered with plastic wrap for about 2 hours (6), the dough should double in volume.
Cut the salami, cooked ham, and cheeses into cubes. Shell the hard-boiled eggs and cut them into wedges and set aside.
Dust the work surface with a bit of flour and roll out the risen dough with the help of a rolling pin. Form a nice rectangle, brush with beaten egg, and fill with the prepared filling, leaving the edges free by about 3/4 inch and sprinkle everything with grated parmesan cheese.
Roll the dough completely starting from the longer side, leaving the sealed side facing down.
Transfer everything to a previously oiled bundt pan, brush the surface with a little oil, and cover with a cloth, letting it rise for one hour; it should reach the edge of the pan.
Bake the Tortano in a preheated static oven at 356°F for 50/60 minutes, after baking, let it cool slightly, remove it from the pan and serve it at the table
Storage
You can store it well wrapped in a food bag for up to 3 days. You can also freeze it in slices, just thaw and heat it, and it will become soft and tender again.
