Impasto del Tortano Napoletano (Savory Stuffed Bread Dough)

Tortano Napoletano is a traditional savory stuffed bread from Naples, Italy, especially popular during Easter celebrations. This rustic bread is renowned for its rich dough filled with a variety of cured meats and cheeses, making it a hearty addition to any meal. The circular shape of Tortano is symbolic, often associated with the crown of thorns, adding cultural significance to its culinary appeal.

Creating the perfect dough for Tortano Napoletano is essential to achieving its characteristic texture and flavor.

Here are some key notes to guide you through the process:

Flour Selection:

• Opt for high-quality, high-protein flours like Manitoba (strong bread flour) to provide the necessary gluten structure for the dough.
  Polenta e Baccalà

Yeast Activation:

• Dissolve fresh yeast in warm water (around 36-40°C or 98-105°F) with a pinch of sugar to activate it. Allow it to become frothy, indicating the yeast is active and ready for use.

Incorporating Fats:

• Traditionally, lard is used to enrich the dough, contributing to its tender crumb and distinctive flavor. Ensure the lard is softened to mix seamlessly into the flour. If substituting with butter, soften it to a similar consistency.

Kneading:

• Knead the dough until it becomes smooth and elastic, which typically takes about 10 minutes by hand or 5 minutes using a stand mixer with a dough hook. Proper kneading develops the gluten network, essential for the dough’s structure.

Hydration:

• Gradually add water to the flour mixture to achieve a soft, slightly tacky dough. The exact amount may vary depending on the flour’s absorption capacity. Aim for a hydration level that allows for easy kneading without being overly sticky.

Fermentation:

• Allow the dough to rise in a warm, draft-free environment until it doubles in size. This initial fermentation typically takes about 2 hours but can vary based on room temperature and yeast activity.

Flavor Enhancements:

• Incorporate freshly ground black pepper into the dough for a subtle spicy note that complements the savory fillings. Adjust the quantity to suit your taste preferences.

Resting Periods:

• After the first rise, gently deflate the dough and let it rest briefly before shaping. This relaxation period makes the dough easier to handle and shape.

Shaping and Filling:

• Roll out the dough into a rectangle, spread a thin layer of lard, and fold it to create layers, enhancing the bread’s texture. Repeat this process to achieve a flaky crumb.
  Polenta e Baccalà

Proofing:

• Once shaped and filled, allow the dough to undergo a second rise until it reaches the top of the baking pan. This step ensures a light and airy texture in the final product.

Baking:

• Bake the Tortano in a preheated oven at 180°C (355°F) for about 1 hour, or until it achieves a golden-brown crust and sounds hollow when tapped. Proper baking ensures a crisp crust and fully cooked interior.

By paying attention to these aspects, you’ll create a Tortano Napoletano dough that is both authentic and delicious.

Equipment Needed:

• Large mixing bowl
• Stand mixer with dough hook attachment (optional)
• Rolling pin
• 28-30 cm (11-12 inch) ring or bundt pan
• Clean kitchen towel
• Oven
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Tortano Napoletano (Savory Stuffed Bread Dough) now.

Ingredients:

For the Dough:

• 500g (about 4 cups) all-purpose flour
• 25g (0.88 oz) fresh yeast or 8g (0.28 oz) active dry yeast
• 1 teaspoon sugar
• 225ml (1 cup) warm water (36-40°C or 98-105°F)
• 150g (5.3 oz) lard or unsalted butter, softened
• 15g (1 tablespoon) salt
• Freshly ground black pepper, to taste

For the Filling:

• 250g (8.8 oz) mixed cured meats, diced (such as salami, prosciutto, mortadella)
• 250g (8.8 oz) mixed cheeses, diced (such as provolone, scamorza)
• 50g (1.8 oz) grated Pecorino Romano or Parmigiano-Reggiano
• Freshly ground black pepper, to taste
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Tortano Napoletano (Savory Stuffed Bread Dough) now.

Instructions:

1. Prepare the Dough:
   • In a small bowl, dissolve the yeast and sugar in half of the warm water. Let it sit for about 10 minutes until frothy.
   • In a large mixing bowl or the bowl of a stand mixer, combine the flour and softened lard or butter. Mix until the fat is well incorporated into the flour.
   • Add the yeast mixture to the flour mixture.
   • Gradually add the remaining warm water while mixing, until a soft dough forms.
   • Add the salt and a generous amount of freshly ground black pepper to the dough.
   • Knead the dough on a lightly floured surface for about 10 minutes (or 5 minutes on medium speed if using a stand mixer with a dough hook) until smooth and elastic.
2. First Rise:
   • Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for about 2 hours, or until doubled in size.
3. Prepare the Filling:
   • While the dough is rising, dice the cured meats and cheeses into small cubes.
   • In a bowl, combine the diced meats and cheeses with the grated Pecorino Romano or Parmigiano-Reggiano. Add freshly ground black pepper to taste.
4. Assemble the Tortano:
   • Once the dough has risen, punch it down to release the air.
   • On a lightly floured surface, roll out the dough into a rectangle approximately 1 cm (0.4 inches) thick.
   • Evenly spread the meat and cheese filling over the dough, leaving a small border around the edges.
   • Starting from the long side, tightly roll the dough into a log, encasing the filling.
   • Join the ends of the log together to form a ring, pinching the seams to seal.
   • Place the ring seam-side down into a greased 28-30 cm (11-12 inch) ring or bundt pan.
5. Second Rise:
   • Cover the dough with a clean kitchen towel and let it rise again in a warm place for about 2 hours, or until doubled in size.
6. Bake:
   • Preheat the oven to 180°C (355°F).
   • Once the dough has risen, bake in the preheated oven for about 1 hour, or until the Tortano is golden brown and sounds hollow when tapped on the bottom.
7. Cool and Serve:
   • Remove the Tortano from the oven and let it cool in the pan for about 10 minutes.
   • Transfer to a wire rack to cool completely before slicing.

Variations and Tips:

• Vegetarian Option: Substitute the cured meats with a variety of sautéed vegetables such as spinach, mushrooms, and roasted peppers. Ensure the vegetables are well-drained to prevent excess moisture.
• Cheese Variations: Feel free to experiment with different cheeses like mozzarella, fontina, or gouda to suit your taste.
• Dietary Substitutions: For a dairy-free version, replace the lard or butter with olive oil and use dairy-free cheese alternatives.
• Serving Suggestions: Tortano can be enjoyed warm or at room temperature, making it ideal for picnics or as part of a festive spread.
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Tortano Napoletano (Savory Stuffed Bread Dough) now.

Notes:

• The dough is enriched with lard or butter, resulting in a tender and flavorful crumb.
• The combination of cured meats and cheeses provides a savory and satisfying filling.
• Allowing the Tortano to cool before slicing ensures cleaner cuts and helps the flavors to meld.

Nutritional Information (Per Serving):