La tipica torta rustica napoletana dei giorni di Pasqua, chiamato pure Tortano.
Ingredienti per 4 persone:
550 gr di farina
1/4 di litro di acqua tiepida 50 gr di provola
50 gr di fontina
100 gr di caciotta
- sale
- pepe
- 100 gr di pancetta
- 100 gr di salame
- 5 uova
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Preparazione : - Innanzitutto dovrete far sciogliere il lievito in acqua tiepida, poi dopo aver prepared pastry (clean, well floured) have the flour to the volcano, into which pour the water with the dissolved yeast, a pinch of salt, pepper, grated parmesan and a knob of butter or a drizzle of olive oil.
- Knead the dough until it has become smooth and homogeneous, then rest in a dry place and covered by a towel for at least 60 minutes. After 60 minutes Cut 1 / 8 of the dough, then you will need to decorate.
- now begin to prepare the stuffing, to acquire a large enough bowl and mix together all the ingredients for a few seconds.
- Now we take the dough and stendiamolo versiamoci well and above the contents of the bowl, work to form a bun with all the stuffing inside. Put the dough in a well buttered baking mold, Lie down on the five eggs (if you want to make tortano put them boiled, put them back to the raw casatiello) and bake at moderate temperature for 75 minutes.
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done everything and wait for the steamer has brought the dough is completely cooked I would say that it is ready to be enjoyed, then
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