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Tortano with cheddar, salami and pesto Recipe

   
 

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     Tortano with cheddar, salami and pesto

Category   Appetizers
Sub Category   None

Ingredients
7 gr instant yeast or 15 gr fresh yeast
300 ml lukewarm water
2 tbsp of olive oil
1 tbsp of honey
1.5 tbsp of salt
175 gr durum flour or tipo 00 flour
275 gr all purpose flour
Couple of tablespoons of pesto
100 gr salami
 
75 gr grated cheddar

Instructions
Crumble your fresh yeast in a bowl or sprinkle your dried yeast into the bowl. Add the water and stir. Add the olive oil, honey and salt. While turning your machine add the two types of flour to the bowl and knead until you have an elastic dough. Take about 10 minutes. Put some olive oil in a large bowl and rub it on the sides. Put your dough inside. Cover with plastic wrap and a clean teatowel en leave to rise for about 40 minutes or until the dough has doubled in size. Push your dough (don't roll it as that will lose too much of the air) till you have a rectangular shape of about 1 cm thickness.
Cover the dough with your filling of choice. In this case spread the pesto over the dough, leaving the sides open, cover that with the salami and end by spreading the cheddar over the bread. Brush some water on the sides of the bread and rol it to a thick sausage. Bend the ends together and stick them together using water. Preheat the oven to 250 C. Put your tortano on a baking plate covered with baking paper. Sprinkle a little flour on top, cover with a clean teatowel and leave to rise for another 30 minutes. Put your bread in the oven and lower the temperature to 200 C. Bake the bread for about 30-35 minutes and leave to cool on a roster.


Originally Submitted
10/16/2012





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