The Tortano, the neapolitan tradition on your table

The Neapolitan Easter is the triumph of tasty and traditional recipes characterized by rich and satisfying ingredients from the rural culture, used for the preparation of rustic dishes with a long history and a symbolic and ancient meaning.

The most important is the tortano indeed, ancestor of the casatiello, with its deep Christian symbolism linked to each principal ingredients used for its preparation. It is the protagonist of Neapolitan Easter tables. To prepare it at home, here the Chef Salvatore Bianco’s recipe.

Ingredients for 10 portions:
For the dough
Flour 1 kg
Warm water ½ lt
Lard 300 g
Butter 250 g
Evo oil 50 ml
Salt 25 g
Black pepper q.b.
Yeast 25 g
Grated Pecorino cheese 50 g

For the filling:
Diced neapolitan salami 100 g
Diced pork cracklings 100 g
Diced cooked ham 100 g
Diced spicy provolone 100 g
Diced sweet provolone 100 g
4 sliced boiled eggs
salt q.b.

Put the flour on a clean table surface and melt with the yeast and the warm water. Then, add the lard, the evo oil, the salt, the pepper and the grated Pecorino cheese and blend everything using your hands. Add little by little all the ingredients for the filling and mix until you get a smooth, solid dough. After having rolled the dough into a large sausage, put it into a buttered doughnut-shaped baking tray.  Cover it with a clean kitchen cloth and let it rise for at least 2 hours. Put the tray in a preheated oven at 180 ° C and cook for 50 minutes.

Finally, serve it warm.


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