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Neapolitan tortan

Snack100 minutes8 people550 calories
1/52/53/54/55/5 (6 votes)
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By Ascen Jimenez

cakeno-napoletano-2

El napoletano tortano It is one of those recipes that are great to take to the beach or the mountains on these summer days.

It's a kind of stuffed bread, comfortable to transport and that holds a lot. The filling is based on salami and cheeses, but if you innovate and put other ingredients in it, it will be very good too.

Do you remember the Ham bread? The way to roll it is similar although, in this case, we will give you round shape, ring. Enjoy it!

Neapolitan tortan

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The napoletano tortano is a stuffed bread, in this case with cheese and salami, easy to make, transport and that children and adults like.

  • Ascen Jimenez
  • Recipe type: picnic
  • Calories: 550
  • Rations: 8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 200 g warm water
  • 100 g of warm milk
  • 1 teaspoon of sugar
  • 25 g baker's yeast
  • 500 g of pastry flour
  • 1 teaspoon fine salt
  • 150 g of cheese (I have put provolone but you can also use a semi-cured or whatever you have)
  • 150 g of salami or other sausage
  • 50 g of lard or butter
  • 50 g of sheep's cheese (or another that we have)

Preparation

  1. We put the water, milk and sugar in the glass. We program 1 minute, 37º, speed 2.

  2. Add the yeast and mix 10 seconds, speed 3.

  3. We put the flour and salt. We knead programming 3 minutes, glass closed, spike speed.

  4. We take out the dough and put it in a large container covered with plastic wrap. We let it rise for approximately 1 hour.

  5. In the clean and dry glass we crush the cheeses for a few seconds at speed 8. We take out and reserve.

  6. We now put the salami and program 10 seconds, speed 7. We take out and reserve.

  7. When the dough has risen, we put it on the work surface and spread it into a rectangle of approximately 30 × 40 cm.

  8. We paint the dough already spread with butter or lard. We put the grated cheeses and the salami on top. We roll the pasta on itself (as if it were a gypsy arm) and form a ring.

  9. We let it rise again for 60 minutes.

  10. After that hour, we preheat the oven to 200º. Once hot, we put our tortano. We bake it for about half an hour, the first 10 minutes at 200º and the next 20 at 180º.

torreno-napoletano-b

Equivalences with TM21

Thermomix equivalences

More information - Ham bread

Source - Io e il mio bimby


Discover other recipes of: International kitchen, Dough and Bread

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