Tortano, the traditional recipe

The Italian dining tradition is full of local recipes that are inexorably linked to religious holidays. During Easter each region, from North to South, offers first courses, second courses and desserts.

During Easter in Naples the population divides between those who want Tortano and those who prefer Casatiello (we are giving here the recipe). In both cases we have pies filled with cold cuts, cheeses and pecorino and the only big difference is in their decoration.

In casatiello the eggs are incorporated in the dough as decoration. In tortano the hard boiled eggs are part of the filling. Tortano, given the richness of its ingredients, can be a complete dinner dish even though it is often served with starters. The rest of Easter dinner in Campania calls for oven baked pasta, stewed meats and, obviously, the inevitable pastiera cake. But tortano, above and beyond festivities, can also be prepared for an outdoor picnic, a Sunday lunch or a family dinner.

This pie is even good cold so why not take it to the office for lunch. Note: Since tortano is made to rise a second time after being stuffed the best thing is to prepare it the day before for the next day so that rising is optimal.

The Recipe:

Dissolve the yeast in lukewarm water. In the meanwhile pour the flour in a fountain and add lard, salt, pepper and then the yeast dissolved in water. Knead everything for at least 10 minutes until the dough is smooth. If necessary add more lukewarm water. Let the dough rest in a covered lukewarm container for about 2 hours, the time necessary for it to double in volume.

During this time cut the cheese into pieces and dice the salami. Once the dough has risen throw it on the work surface and pull it with your hands until it is one centimeter thick. Things are easier if you give the dough the shape of a rectangle. Cover all the dough with the filling, the cheeses, the hard boiled eggs and the salami and then roll everything up, trying to make it as tight as possible. Grease a circular cake baking with lard and put in the tortano trying, if possible, to join its two ends together. At this point cover it with a cloth and leave it in a lukewarm place for at least another two hours during which time it should double in size. Bake in a preheated 160° oven for ten minutes and then raise the temperature to 170-180° for another baking hour.