Italian food is all about tradition and Tortano or Casatiello is a must for the Neapolitan at Easter. Every year before Easter the family get together to make this delicious, amazing savory bread…..lets say “its a family affair”. The day after Easter in Italy we go at the beach or at the park for a nice “scampagnata” with friends and we bring the leftover Tortano with other food of course and we all eat together. Food brings people together.
Tortano or Casatiello is a savory bread stuffed with cheese, salami, mortadella, prosciutto and boiled eggs, you are suppose to eat it at Ester but its great for any occasion in fact, 11 years ago, my aunt made this delicious savory bread for my husband when we were there in the summer and he fall in love.
Its not difficult to make this amazing bread if you follow this recipe, the only thing that I suggest you its to make it a day in advance so it does have time to rise slowly and the result will be outstanding. The secret for a great result, like my nonna said, it is that you must use “sungia”/Italian pork fat but if you don’t have it use shorting or oil.
I hope you will try it out and maybe you can start your own tradition with your homemade Tortano for Easter.
- 1 Kg flour
- 550 ml water
- 28 gr fresh yeast
- 1 teaspoon sugar
- 150 grams Italian pork fat (sugna) or shorting
- 4 boiled eggs cut in pieces
- 100 grams salame
- 100 grams ham
- 100 grams mortadella
- 100 grams provolone
- 100 grams scamorza or any other kind of cheese that you have in your fridge
- 50 grams Grana Cheese
- Salt, pepper (2 teaspoons each)
- 4 egg for decoration
- 1 lightly beat egg for paint the tortano before the oven
- A sprinkle of love
Dissolve in a bowl the yeast with the water and sugar and after a minute add the salt and shorting . Add little by little the flour and knead into a soft and elastic dough. Let it rise for an hour or until double the size.I suggest to put your dough in the oven cover with a kitchen towel with the light on.
Cut all your cured meat and your cheese and put it in a side.
After few hours take your baby Tortano put it on a working board and spread it out trying to give a rectangular shape, remembering to leave a small piece of dough for the decoration.
Spread some fat or oil on your dough and after put all your cold cuts,cheese and boiled eggs on it.
Now its time to roll it gently and slowly,be very careful because its heavy.
You have to roll it and give it a circle shape,now whit your 2 finger press in 4 different spot and put the 4 uncooked eggs.With the leftover pasta dough cut 8 stripes.
Its time to let your baby Tortano rest and rise for few hours (I did it for 3 hours) or overnight.
After that you have to spread the lightly beaten egg over it,put it in a ring mold pan greased with shorting, 35 cm /13 inch wide, and cook it for 35/45 minutes until is nice and gold.
Enjoy and Buon Appetito and Buona Pasqua.