Tasty Torciglioni with Pancetta: crispy, flavorful little loaves ideal for appetizers or tasty accompaniments. If you love snacks, yeasted doughs and inviting savory pastries, you’re in the right place. I offer these torciglioni enriched with pancetta and olives, truly irresistible little loaves you’ll fall in love with at the first bite.
They are perfect to enjoy on their own, as a tasty starter or to accompany salads, soups and meat or fish main dishes. Making them is really easy: you only need a bit of patience and to respect the rising times to get a perfect result. These savory pastries will bring an incredible aroma and a note of cheer to your table.
Come with me and let’s start baking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 4 Hours
- Preparation time: 4 Hours 25 Minutes
- Cooking time: 15 Minutes
- Portions: 18 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Torciglioni with Pancetta and Olives
- 1 2/3 cups type 0 flour
- 2 cups re-milled durum semolina flour
- 3/4 tsp active dry yeast (Or 6 g fresh yeast (about 0.2 oz))
- 1 cup water
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 5.3 oz pancetta (Diced or cut into strips)
- 3.5 oz olives
Steps for Torciglioni with Pancetta and Olives
I kneaded everything with a stand mixer, but you can easily do this by hand as well. In a bowl, mix the two flours and the yeast, then begin to add the water slowly. Once the water is incorporated, add the olive oil and finally the salt.
Work for a few minutes until the dough is well formed, then add the olives chopped into small pieces and the diced pancetta. Incorporate these two ingredients thoroughly and, once the dough is ready, place it in a well-oiled bowl. Cover with plastic wrap and let rise for at least three hours.
After the rising time, flatten the dough with your hands into a rectangle and, using a knife, cut strips. You can leave them as they are to make little loaves, or take the ends and twist them to create torciglioni.
Place the little loaves or torciglioni on a baking sheet lined with parchment paper, cover with plastic wrap and let rise for another hour. Bake in a preheated conventional oven at 392°F for 15 minutes; during the last 2 minutes, turn on the broiler to achieve a perfect golden color.
I hope you enjoyed these tasty torciglioni as much as I did! I’m sure they’ll be a hit at your table.
Thank you for cooking with me. See you on the next kitchen adventure and thanks as always
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