hintsandthings.co.uk »Kitchen

Tortano Bread Recipe with tasty filling variations using feta cheese, portobello mushrooms, goat’s cheese, roasted vegetables.


 
 Hints and Things does not use any 1st
Party cookies – more information



TORTANO BREAD RECIPES

from ‘One
More Slice
‘ by Leila Lindholm

Tortano Bread

Tortano is a filled, round
bread that comes from the Naples region of Italy.  It is shaped like a
ring a gets its name from its cake-like shape and because it is cut into
cake-like slices.  The original is filled with boiled eggs, but I fill
my tortano breads with lots of other tasty things.

Tortano is the perfect bread
for the picnic basket or the buffet. It is unbelievably delicious and
filling and also really easy to vary. You can make the bread in a flash and
then just choose a filling from among your favourite ingredients.

Basic recipe makes 1 round
bread

15 g (1/2 oz) fresh
yeast
300 ml (10 fl oz) lukewarm water
2 tbsp olive oil
1 tbsp honey
11/2 tbsp sea salt
175 g (6 oz) durum wheat flour
275 g (91/2 oz) strong bread flour choice of filling

Tortano bread

1. Crumble the yeast in a
mixing bowl and dissolve it in the water, olive oil, honey and sea salt.

2. Mix in the flours a little at a time; knead until the dough becomes
elastic (about 10 minutes).

3. Let it rise in the bowl under a cloth, until it doubles in size, about 40
minutes.

4. Press the dough into a rectangle about 1 cm (1/2 inch) thick. Don’t roll
it, because the air will be pressed out of the dough.

5. Fill the dough with the filling of your choice. (see some variations
below)

6. Brush the edges of the dough with water and roll it into a long sausage
shape, then shape into a wreath.

7. Preheat the oven to 250°C (500°F/gas 10).

8. Place on a tray lined with baking parchment, flour the bread and let it
rise under a cloth for around 30 minutes.

9. Put the tray in the oven and lower the temperature to 200°C (400°F/gas
6). Bake for around 35 minutes and let it cool on a cooling rack.

Now for some tasty variations for
your Tortano bread


Tortano with goats’ cheese, honey and walnuts

I take this tasty bread with me on a spring picnic or to a potluck supper.
It is fantastic and tastes like delicious chèvre chaud, which is a wonderful
toasted sandwich with goats’ cheese, honey and walnuts.

Makes 1 round bread
1 portion tortano
200 g chèvre or other similar goats cheese
150 g (5 oz) walnuts, roughly chopped
2 tbsp honey, clear

1. Make the tortano according to the basic recipe. (1-4
above
)

2. Break the chèvre into pieces then layer the cheese and chopped walnuts
over the dough. Drizzle with honey.

3. Brush the edges of the dough with water and roll it into a sausage shape.
Shape it into a wreath.

4. Preheat the oven to 250°C (500°F/gas 10).

5. Place on a tray lined with baking parchment, flour the bread and let it
rise under a cloth for around 30 minutes.

6. Put the tray in the oven and lower the temperature to 200°C (400°F/gas
6). Bake for around 35 minutes and then let it cool on a cooling rack.



Tortano with roasted vegetables and feta

Inviting friends to a picnic or a garden party in the summer is one of the
best things there is. I think that such events should be spontaneous and
unpretentious. Tortano is the perfect food for such an occasion, simple and
appealing to most people.

Makes 1 round bread
1 portion tortano
200 g (7 oz) feta cheese
3 sprigs rosemary, leaves stripped and finely chopped
2 tbsp fennel seeds
1 carrot, peeled and diced
1 parsnip, peeled and diced
5 artichoke hearts, chopped
1 small onion, finely chopped
2 cloves garlic, thinly sliced
butter
sea salt
freshly ground black pepper
2 tbsp honey, clear

1. Crumble the feta cheese and lightly pound the fennel seeds in a mortar.
Peel and dice the vegetables into small cubes.

2. Fry the vegetables and garlic in butter until soft and season with salt
and pepper. Let cool.

3. Make the tortano according to the basic recipe.(1-4
above
)

4. Layer the feta with the vegetables, rosemary and fennel over the dough.
Drizzle with honey.

5. Brush the edges of the dough with water and roll it into a sausage shape.
Shape it into a wreath.

6. Preheat the oven to 250°C (500°F/gas 10).

7. Place on a tray lined with baking parchment, flour the bread and let it
rise under a cloth for around 30 minutes.

8. Put the tray in the oven and lower the temperature to 200°C (400°F/gas
6). Bake the bread for around 35 minutes and let it cool on a cooling rack.

Tortano with portobello mushrooms

Portobello is a type of mushroom that you can find in most shops and some
supermarkets these days. I never wash any mushrooms, just carefully brush
them off with a brush or peel the upper layer from the top with a little
knife. You can also cut off most of the gills underneath the cap. I do this
so that the Portobello mushroom has a more pleasant and firmer consistency
when I fry it in butter.

tortano with portobello mushroomsMakes 1 round bread

1 portion tortano
3 large portobello mushrooms, sliced
2 garlic cloves, finely sliced
2 tbsp butter
sea salt
freshly ground black pepper
250 g ( 9 oz) mozzarella cheese
3 sprigs rosemary, leaves stripped and finely chopped
200 g (7 oz) smoked ham

1. Fry the mushrooms and garlic in butter until soft and they have turned
golden; season with salt and pepper. Let cool.

2. Make the tortano according to the basic recipe. (1-4
above
)

3. Slice the mozzarella then layer the mozzarella, mushrooms, rosemary and
ham over the dough.

4. Brush the edges of the dough with water and roll it into a thick sausage
shapel. Shape it into a wreath.

5. Preheat the oven to 250°C (500°F/gas 10).

6. Place the wreath on a tray lined with baking parchment, flour the bread
and let it rise under a cloth for around 30 minutes.

7. Put the tray in the oven and lower the temperature to 200°C (400°F/gas
6). Bake the bread for around 35 minutes and let it cool on a cooling rack.


Tortano with goats’ cheese and salami

Makes 1 round bread
1 portion tortano
125 g (41/2 oz) mozzarella cheese
100 g (4 oz) chèvre or other similar goats’ cheese
1 handful mixed olives, stoned and chopped
1 handful red cherry tomatoes, halved
3 sprigs rosemary, leaves stripped and finely chopped
200 g (7 oz) salami
freshly ground black pepper

1. Make the tortano according to the basic recipe.
(1-4 above)

2. Slice the mozzarella, crumble the chèvre, stone the olives, halve the
tomatoes and finely chop the rosemary.

3. Layer all the ingredients over the dough.

4. Brush the edges of the dough with water and roll it into a thick sausage
shape. Shape it into a wreath.

5. Preheat the oven to 250°C (500°F/gas 10).

6. Place the wreath on a tray lined with baking parchment, flour the bread
and let it rise under a cloth for around 30 minutes.

7. Put the tray in the oven and lower the temperature to 200°C (400°F/gas
6). Bake the bread for around 35 minutes and let it cool on a cooling rack.



 

As previously mentioned, the
above recipes are extracts from ‘One More Slice’ published by
New Holland
Publishers.

This publication has far
more to offer than Tortano bread recipes as it is full of ‘hearty baking’
and family favourites including a wide variety of pizzas plus base dough and
fresh tomato sauce, cheesecakes, pancakes, waffles, brownies, ice cream,
boulangerie (including bagels), pies and pasta.

If I were to have any
criticism it would be the quality of the imagery and the fact that some of
the recipes are somewhat extravagant with regard to ingredients (one uses 8
free range eggs!). 

I also notice that, although
the number of pieces each recipe makes is given, no tin sizes are mentioned. 
This could be difficult for new cooks and the wrong size tin can adversely
affect the finished results.

That said, the recipes are
mouth watering – I am sure I put on several pounds just reading them  –
and they are an ideal way of getting children interested in baking.