Tortano with pork scraps is a traditional dish from Irpinia. A soft bread enriched with crispy pork scraps. Since pork scraps are not easy to find, over time they have been replaced with cold cuts and cheeses.
In Irpinia, the traditional recipe has been maintained, the poorer version with salt, pepper, lard, flour, and pork scraps. It can be considered almost the ancestor of casatiello.
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- Difficulty: Medium
- Cost: Very economical
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
- Energy 389.72 (Kcal)
- Carbohydrates 42.78 (g) of which sugars 0.84 (g)
- Proteins 15.40 (g)
- Fat 17.74 (g) of which saturated 6.31 (g)of which unsaturated 9.89 (g)
- Fibers 2.07 (g)
- Sodium 427.19 (mg)
Indicative values for a portion of 130 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 TORTANO WITH PORK SCRAPS
- 2 1/2 cups semolina flour
- 2 1/2 cups all-purpose flour
- 1 1/2 cups water
- 1/4 cup lard
- 1 1/2 tsp salt
- 0.5 oz fresh yeast
- 6 oz pork scraps
- to taste pepper
- 1 1/2 tbsp lard
Tools
- 1 Bundt Pan
PREPARATION OF TORTANO WITH PORK SCRAPS
In the stand mixer bowl, pour the flours, lard, a little more than half of the water, and the yeast. Start mixing with the hook.
Add the salt followed by a little water. As the dough forms, add the water in a steady stream, always a little at a time. Much depends on the absorption of the flour, so perhaps less will be needed. Don’t forget to add the pepper!
Oil a bowl and let the dough rise until doubled.
When the dough has risen, put some semolina flour on the work surface.
Roll out a rectangle of about 20 inches by 12 inches, preferably without a rolling pin, but only with your hands.
Distribute the broken pork scraps, a little more pepper, and some small lumps of lard.
Roll up the roll tightly and then twist it a little on itself.
Transfer it into the pan greased with lard and let it rise again until doubled.
When it is ready, brush the surface with a little melted lard. Bake in a preheated oven at 392°F for about 50/55 minutes.
Adriana’s Tip
Let it cool before enjoying! Never cut it when it’s too hot!
