The tortano with sausage and friarielli is a variation of the classic Neapolitan tortano usually prepared during Easter.
The basic dough is the classic bread dough with flour, water, yeast, and salt but enriched with lard, which gives it flavor, aroma, and softness.
The filling is a classic combination featuring sausage and friarielli to which provola or fior di latte (more easily available outside Naples) is added.
The recipe requires multiple preparations and relatively long leavening times, but the effort and wait are absolutely worth it.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
Ingredients for the dough
- 12.3 oz all-purpose flour
- 12.3 oz Manitoba flour
- 0.63 oz fresh yeast
- 1.69 cups water
- 0.53 oz fine salt
- 2.82 oz lard (+ more)
- 2.2 lbs friarielli
- 14 oz sausage
- 12.3 oz provola (or fior di latte)
- 1 clove garlic
- Half fresh chili peppers
- to taste extra virgin olive oil
- to taste fine salt
Tools
- 1 Stand Mixer
- 2 Pans
- 1 Colander
- 1 Knife
- 1 Metal Scraper
- 1 Kitchen Scale
- 1 Bundt Pan
- 1 Rolling Pin
- 1 Pastry Board
Steps
To prepare the tortano with sausage and friarielli, organize yourself to optimize time. First, prepare the dough.
In the bowl of the stand mixer, gather the two flours and crumbled yeast.
Start the mixer and once the dry ingredients are well mixed, begin to add the water gradually.
When you have added half of the water, add the salt and continue kneading while adding the remaining water gradually. At this point, change the mixer attachment to the spiral hook. Continue kneading, slowly adding 2.82 oz of lard.
Knead until the dough is fully incorporated, then transfer it to a bowl, cover with a cloth, and let it rise in the switched-off oven until it doubles in size.
Meanwhile, work on the filling.
Place the sausages in a pan with a bit of water and cook them over low heat, turning them occasionally. Once the water has evaporated, add a drizzle of oil to the pan and let them brown for a couple of minutes.
Set the sausages aside and prepare the friarielli. They should be cleaned and well washed.
In a pan, heat the extra virgin olive oil and sauté a sliced garlic clove along with half a fresh chili pepper.
Then add the friarielli and salt. Cook them, turning often, until they are completely softened (add a little water if necessary).
At this point, grease the pastry board with lard and roll out the risen dough.
You can use a rolling pin, but the dough can also be easily worked by hand.
You should obtain a “sheet” (rectangle of dough) with a thickness of 1/5 inch.
Spread a thin layer of lard over the entire surface of the sheet, then the filling, which includes the friarielli, sausage cut into pieces, and diced provola (which you have drained well).
Form the tortano by rolling the dough from the long side of the sheet, applying a little lard with each turn.
Once the dough is completely rolled, remove the two ends of the roll (which are generally low in filling) and form the tortano by inserting one end into the other.
Transfer the tortano to a bundt pan, previously greased with lard. Cover with plastic wrap and place it back in the switched-off oven to rise until the tortano reaches the edge of the pan.
Finally, bake the tortano with sausage and friarielli (on which you have placed a few additional flakes), in a preheated static oven at 356°F for 60 minutes. The first 15 minutes on the lowest part of the oven, in contact with the base, then transfer it to the first shelf and continue the rest of the baking.
