Tortano Bread from Scratch

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Tortano Bread from Scratch is Italian Easter bread filled with eggs, spicy salami, ham, cheese and pork crackings. Perfect brunch or outdoor picnic snack.

Tortano Bread from Scratch is Italian Easter bread filled with eggs, spicy salami, ham, cheese and pork crackings. Perfect brunch or outdoor picnic snack.


In most of the cases, we serveTortano and Casatiello for Easter brunch. One of the differences between these two is that hard boiled eggs are finely chopped and added to filling in Tortano while in Casatiello, whole hard boiled eggs are on the top of the savoury cake and serve as decoration as well. Casatiello is, also, richer with the ingredients but I made rich version of Tortano Bread from Scratch, with pepperoni, ham, quail eggs, and pork cracklings.

Tortano Bread from Scratch is smaller version of rounded Italian Easter bread, meant for smaller gatherings. It fits fine in 7 cups volume, 10 x 4 inches bread dish. If you are interested in full version please look here .

 

Because of it’s simplicity and beautiful taste, this beautiful bread could be made for any party or picnic.  Most of the ingredients are at hand since we all use them to make sandwiches and pizzas.

Tortano Bread from Scratch is Italian Easter bread filled with eggs, spicy salami, ham, cheese and pork crackings. Perfect brunch or outdoor picnic snack.

 

There is, maybe, one ingredient that is not that well known to all of you and it’s pork cracklings.

They are one of so many tasty hand made products during  pig slaughter ( Maialata ) season. It is late autumn pigs festival and it is the season when people make winter stocks of dry meat products, bathed in salt, smoked and cured in cold northern winds. Some meat is cut and stored in the freezer but cracklings and sausages are the products we do since ancient times during the second day of the festival.

 

Women cut the pig’s back fat to small cubes and melt in the large pots until the cubes become golden. To make them taste better, they add some milk to the mixture.

Then, it’s men to do the rest of the work: strong hands are needed to squeeze the cubes into cracklings and salt them. More crackling are squeezed, better the taste.

 

Pork crackings can be stored to last for the whole winter. We usually pack smaller batches to keep in the freezer. Here are those taken out to have for Tortano Bread from Scratch but also to have a snack with a slice of bread and Giardiniera Sottaceto ( abbreviation of „sotto aceto“, meaning literary „under vinegar“ ) :

Tortano Bread from Scratch is Italian Easter bread filled with eggs, spicy salami, ham, cheese and pork crackings. Perfect brunch or outdoor picnic snack.

 

How to make Tortano bread ?

You need to wake up earlier than the rest of the family if you prefer to slice it while still warm.. It’ early birds job. You start with sponge and then add the rest of dough ingredients.

Here is our bread just before rolling into the „sausage“ to place into the pan:

Tortano Bread from Scratch is Italian Easter bread filled with eggs, spicy salami, ham, cheese and pork crackings. Perfect brunch or outdoor picnic snack.

 

Since the dough needs three hours rising all together, the process takes the whole morning. Once you see the full recipe details, you’ll se it’s only 35 minutes of your active time and you just want to organize your time a bit. I make my plan the evening before and it works.

Tortano Bread from Scratch is Italian Easter bread filled with eggs, spicy salami, ham, cheese and pork crackings. Perfect brunch or outdoor picnic snack.

 

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Tortano Bread from Scratch is Italian Easter bread filled with eggs, spicy salami, ham, cheese and pork crackings. Perfect brunch or outdoor picnic snack.

Course brunch, dinner, lunch
Cuisine Italian
Keyword Tortano Bread from Scratch
Prep Time 35 minutes
Cook Time 1 hour
resting time 3 hours
Total Time 1 hour 35 minutes
Servings 12 slices

Ingredients

  • Ingredients for the sponge :
  • ½ cup  all-purpose flour
  • Pinch of sugar
  • 1 ½ tsp instant yeast
  • ¾ cup warm water
  • Ingredients for the dough :
  • 1 ½ cups all-purpose flour
  • 4 Tbsp lard
  • 1 tsp salt
  • 1/3 cup warm water
  • Ingredients for filing:
  • Ground black pepper to taste
  • 8 whole quail eggs, hard boiled
  • 1/3 cup finely chopped spicy pepperoni
  • 1/3 cup chopped ham
  • 1 cup Emmental or Provolone cheese
  • 1/8 cup pork cracklings
  • 2/3 cup chopped Mortadella
  • ½ cup Parmesan
  • 1 Tbsp lard,melted, for the dish and the top od Tortano once in the dish

Instructions

  1. Combine sponge ingredients in medium sized bowl, cover with kitchen cloth and leave aside to rise for one hour.

  2. Add dough ingredients to the sponge. Once well combined, leave to rise for one hour,covered with kitchen cloth.

  3. Brush 10 x 4 inches baking dish with melted lard and leave aside.

  4. Transfer the dough on the flat, clean surface and roll out 11 x 11 inches square.

  5. Sprinkle the dough with ground black pepper and continue with eggs, pepproni, ham, Emmental, cracklings, mortadella and parmesan.

  6. Roll the dough into large sausage, as tight as possible.

  7. Place the dough sausage into the pan.

  8. Brush with the remaining melted lard and leave to rise for one hour.

  9. After 50 minutes of rising, preheat the oven to160 C / 320 F.

  10. Once 1 hour of rising passes, bake your Tortano Bread  for 40 minutes.

  11. Rise your oven temperature to 180 C / 356 F and bake the bread for another 20 minutes.

  12. Because of lard,this bread is flaky. Don't turn it out from the pan but cut the slices in the pan.

  13. Serve warm or cold.

 

 

 

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