Soldato
- Joined
- 22 Sep 2008
- Posts
- 10,120
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- Burscough
I had a go at making this tonight and thought I would share its success:
The appearance of this age old peasant bread inspired its name - 'testo' meaning 'tile' in Italian. Torta al Testo is found almosts exclusively in its native Umbria and then usually 'a casa' (in the home). It is usually cooled, sliced, stacked and wrapped in foil, then filled and reheated just before serving.
Ingredients:
for the dough:
2 tsp dried yeast
315 ml water
500 g strong white flour
1.5 tsp salt
1 tbsp olive oil
for the filling:
250 fontina (cheese) or guyere will do (which is what I used).
rocket leaves
parma ham
salt and pepper
1. Sprinkle the yeast into 200 ml of water in a bowl. Leave for 5 minutes, then stir to dissolve. Mix flour and salt in a bowl and make a well in the centre and pour in the yeasted water and olive oil (a bit at a time, mixing to form a firm, moist dough).
2. Turn the dough onto a lightly floured work surface and knead well until smooth, shiny and elastic (approx 10 mins).
3. Put in a bowl, cover with a tea towel and leave to rise for 30-45 mins until approx doubled in size.
4. Knock back and leave for 10 mins.
5. Divide into 8 pieces.
6. Roll out into small disks about 5 mm thick and 20 cm across.
If the dough resists rolling, then leave for 1-2 mins and try again.
7. Heat a griddle pan or a heavy based frying pan (I had neither and just used a really hot frying pan but it worked ok) and place one of the dough disks into the pan. Pierce all over with a fork to prevent air bubbles.
8. Cook until golden on both side, flipping frequently to avoid scorching and burning and to aid even cooking. Repeat for remaining disks.
9. When cool enough to handle, cut open with a knife and fill with the cheese, parma ham and rocket, season with salt and pepper to taste.
10. Place on a baking tray and bake for approx 5-10 mins until the cheese has melted, being careful not to burn.
A bit blurry, sorry!
Cut into wedges or just serve.
It's quite a unique bread as its "fried" and then baked to finish the job off, so always ensure that you don't overcook them in the pan beforehand.
Ta-dahh!!
The appearance of this age old peasant bread inspired its name - 'testo' meaning 'tile' in Italian. Torta al Testo is found almosts exclusively in its native Umbria and then usually 'a casa' (in the home). It is usually cooled, sliced, stacked and wrapped in foil, then filled and reheated just before serving.
Ingredients:
for the dough:
2 tsp dried yeast
315 ml water
500 g strong white flour
1.5 tsp salt
1 tbsp olive oil
for the filling:
250 fontina (cheese) or guyere will do (which is what I used).
rocket leaves
parma ham
salt and pepper
1. Sprinkle the yeast into 200 ml of water in a bowl. Leave for 5 minutes, then stir to dissolve. Mix flour and salt in a bowl and make a well in the centre and pour in the yeasted water and olive oil (a bit at a time, mixing to form a firm, moist dough).
2. Turn the dough onto a lightly floured work surface and knead well until smooth, shiny and elastic (approx 10 mins).
3. Put in a bowl, cover with a tea towel and leave to rise for 30-45 mins until approx doubled in size.
4. Knock back and leave for 10 mins.
5. Divide into 8 pieces.
6. Roll out into small disks about 5 mm thick and 20 cm across.
If the dough resists rolling, then leave for 1-2 mins and try again.
7. Heat a griddle pan or a heavy based frying pan (I had neither and just used a really hot frying pan but it worked ok) and place one of the dough disks into the pan. Pierce all over with a fork to prevent air bubbles.
8. Cook until golden on both side, flipping frequently to avoid scorching and burning and to aid even cooking. Repeat for remaining disks.
9. When cool enough to handle, cut open with a knife and fill with the cheese, parma ham and rocket, season with salt and pepper to taste.
10. Place on a baking tray and bake for approx 5-10 mins until the cheese has melted, being careful not to burn.
A bit blurry, sorry!
Cut into wedges or just serve.
It's quite a unique bread as its "fried" and then baked to finish the job off, so always ensure that you don't overcook them in the pan beforehand.
Ta-dahh!!
Last edited:
