It reminded me of a trip to Switzerland where we subsisted on gruyere and ham sandwiches the whole time because we couldn't afford to go out. 4. Thin, soft, speckled with brown, it was addictively smoky in flavor, and totally satisfying. For the Torta: 1 tsp. Put dough in cleaned large bowl and cover bowl. torta al testo flat bread of Umbria. active dry yeast 1 3 ⁄ 4 cups all-purpose flour ; 1 tsp. Torta al Testo is perfect for making sandwiches or even wiping up the leftover sauce from a pasta or stew. Torta al Testo, the Umbrian flatbread You will find flatbreads in one form or another in every country, cuisine and regional food in the world I think, this one is… Torta al Testo Read More Pici Pasta delicious! Preparation . Bake the crostini in the oven until the cheese is light golden brown and slightly melted, about 15 minutes. Stack rounds and wrap in a kitchen towel (not terry cloth) to keep soft while cooling. cheese because I had them on hand, Your email address will not be published. Dump the dough onto the counter, and knead by hand until smooth. Asset Publisher. suggested. Thin, soft, speckled with brown, it was addictively smoky in flavor, and totally satisfying. We used fontina - a good melting cheese with a nice salty tang. Cook sausages, turning, for 8 minutes or until cooked through. I used Swiss Gruyere instead of Fontina and thought it brought a very earthy taste to the dish. It water heated to 115°; let sit until … Leave for about one hour and a half or until … See more ideas about Food, Cooking recipes, Cooking. Knead for about 10 minutes until the dough becomes soft and elastic with a smooth, even surface. extra-virgin olive oil, plus more for drizzling 4 cloves garlic, smashed 1 ⁄ 2 tsp. Cut into wedges and serve warm. Spread it out into a round shape, height 1 cm. Torta al Testo is eaten throughout Umbria and its name comes from: Torta, meaning bread or pizza and Testo, the heavy disc on which the bread is cooked. Torta al testo fillings change regularly at Piccolino, but you'll usually find one vegetarian option, like mozzarella and spinach, and one with meat and cheese, such as mortadella and scamorza. will do by hand as Nothing illustrates the regionalism of Italian food better than the fact that, despite Sarah Palin-like, being able to see Umbria from my Tuscan bedroom, until last Monday I had never heard of torta al testo, their ubiquitous and delicious flatbread. I used King Arthur Flour and after the dough rose, it had a lovely, smooth complexion. This bread does not really store well though, and is best eaten shortly after it is prepared. Although torta usually means cake, this particular bread is more like a focaccia or a piadina: a simple water and flour dough, which rears a slightly leavened flatbread baked on the testo, which is a round slab of refractory stone heated over burning coals.I've seen torta al testo also baked on a flat, round iron griddle with legs that's placed over the coals. This was a perfect light dinner (with a salad) after a long warm spring day working in the garden. Although usually cooked on the stovetop in an earthenware pan or cast iron griddle, I used a nonstick skillet with good results. With the right oil even water and flour become irresistible. To make flatbread, combine flour, bicarbonate of soda and a pinch of salt in a bowl and make a well in the centre. Torta al Testo is made without yeast, and with a small amount of baking soda for the leavening, although sometimes it is simply made with just flour and water. It was overall pretty good, but I felt like it needed something else. Once it’s well risen, the bread only needs to cook for about 3 minutes in a hot pan. Traditional recipes . not seem to come 3. Torta al testo . Today, a testo can be purchased at an Umbrian market. Let the dough rest for several minutes under a tea towel. Save my name, email, and website in this browser for the next time I comment. Jul 29, 2018 - This simple torta al testo recipe may not require many ingredients to pull off, but its uses are numerous. Put the flour on a flat surface, then add the salt, oil and water. salt In a small bowl add the warm water to the yeast, stir to dissolve and then add the olive oil. Called torta al testo, torta meaning pizza or bread, and testo referring to the heavy iron pan the bread is cooked on, this is one of Umbria’s favorite food traditions. Turn dough out onto a lightly floured surface and knead until smooth, shiny, and elastic, about 10 minutes. Begin to add the warm milk, stirring it into the dry ingredients, adding just enough for the dough to … This bread is sometimes called torta sul testo, or panaro depending on where you encounter it in Umbria, but it basically prepared in the same manner. Traditional recipes . In ancient times the testo was made from clay and placed over coals in the fireplace. require more or Water q.b. This bread is made without yeast, and only a small amount of baking soda is used for leavening although at one time it was made simply with flour and water. filling ingredients. Discover (and save!) I make it with yeast to make it lighter and more digestible and sometimes I add one egg and a little cheese. This was really good and it came together beautifully. With a fork, make prick marks across the entire surface of the flatbread. favorite.... Just a quick remark The Focaccia Umbra has a long story that matches old tradition and recipes of ancient Umbria cooking.After centuries of evolution from the beginning “torta al testo”, Focaccia Umbra has become the most important dish in Umbria cooking.This is a very versatile food, ready to use for every recipe, easy to digest, cookable on the fireplace, as suggested by the tradition, or in a frying pan. Her guests and students have long been asking Letizia for more of her recipes and she … Umbrians are by definition, traditionalists. In ancient times the testo was made from clay and placed over coals in the fireplace. Mix briefly. 1 teaspoon salt. Torta al Testo. So I was floored the other day when, dining at one of my favorite local spots, I tried a piece of Torta al Testo (a traditional Umbrian flatbread) NOT made in the traditional … 1 packet of instant yeast. Corn focaccia with chicory and cheese in cast iron skillet.. Photo about cooked, cheese, focaccia, iron, skillet, ingredients - 184395323 suggested in the recipe. I first discovered torta al testo in a small Umbrian town years ago. Cut open torta horizontally and immediately lay thin slices of prosciutto on top of bottom layer. your own Pins on Pinterest Today, a testo can be purchased at an Umbrian market. Flatbread Stuffed with Cheese and Prosciutto (Torta al Testo ) Torta al Testo We came across this one while watching "Lidia's Italy" on PBS and sort of reverse engineered it. This bread is usually cooked on the stovetop in an earthenware pan or cast iron griddle. How to do the "Torta al testo" (sort of pizza). By Kathy Bechtel You can find torta al testo stuffed with just about every combination of vegetables, cheeses and meat you can imagine. Process. My torta is leavened so it’s lighter and more digestible. sea salt; 2-3 tbsp extra-virgin olive oil, plus more for drizzling; Ideas for fillings: Stracchino or taleggio cheese and baby arugula; Sauteed greens (spinach, chicory, chard, broccoli rabe, etc.) Dec 13, 2014 - This flat griddle bread is probably one of the most popular breads found across Umbria, and is used to wrap around bitter greens for sandwiches, offered with Step By Step Pictures for making Torta Al Testo. Although torta usually means cake, this particular bread is more like a focaccia or a piadina: a simple water and flour dough, which rears a slightly leavened flatbread baked on the testo, which is a round slab of refractory stone heated over burning coals.I've seen torta al testo also baked on a flat, round iron griddle with legs that's placed over the coals. Updated 2018. The bread itself does not keep well, so should be used as soon as possible after cooking. 1 Umbrian text. perhaps with other 1 /2 cup Paneer / Cottage Cheese, crumbled 1 /2 cup Onions, finely chopped 1 /2 cup Spinach finely chopped Torta al testo . 20 grams of extra virgin olive oil. not coming together A modern testo is made from iron or iron and aluminum, and is meant to be used on a stovetop. Torta Al Testo ~ An Umbrian flatbread. The Torta al Testo was simple to make, with only five minutes of kneading–so simple that we were a bit worried. the recipe is illustrated in the app with all the informations about origins, ingredients and instructions. Aug 17, 2011 - This unorthodox panino you work in reverse, griddling the bread first, then layering it with prosciutto, Fontina, and arugula before baking results in a warm, gooey flatbread with a crunchy crust. Torta al testo from Great Italian Chefs by Valeria Necchio. Makes 6 Rounds, or 12 Small Sandwiches When I was in Umbria, in central Italy, I learned the ancient way of making simple peasant bread on a stone, or testo. I thought the arugula and prosciutto melded well with the bread and eachother. Most modern recipes for torta al testo include some sort of leavening agent, such as yeast. Step-By-Step Recipe Torta Al Testo Griddle-Cooked Flatbread. Ingredients Needed: For the Flatbread. On our recent trip to Umbria, we found this bread everywhere, from roadside stands where it was served in sandwiches even to upscale restaurants accompanying roasted and braised meats. Be aware that this bread goes by other names depending on where you are in Umbria; for instance in Gubbio this is called crescia, in Perugia torta al testo, in other areas pizza al testo. This site uses Akismet to reduce spam. has become a family Since this bread does not store well, it is best eaten shortly after it is prepared. A modern testo is made from iron or iron and aluminum, and is meant to be used on a stovetop. Its recipe is similar to the bread baked in early human civilization, including the bread mentioned in the Bible dating back 2000 years B.C. 1/4 ounce fresh (cake) yeast or 13/4 teaspoons active dry yeast, 9 ounce unbleached bread flour (about 1 3/4 cups plus 2 tablespoons), 1/4 pound thinly sliced Italian Fontina, Gruyère, or Emmental cheese, Stir together yeast and 1/3 cup warm water in a small bowl and let stand until foamy, about 5 minutes. Make a well in center and add yeast mixture and oil. 25 grams of grated pecorino cheese. based pastries, Torta al Testo : Umbrian Recipe . simple, it just requires some time 3 cups flour, 1 cup sparkling water, ½ oz yeast, 2 tbsp olive oil, 1 tsp salt. the sandwich may be water suggested - Fill it for extra flavor with pork and cheese, strictly Umbrian! The easy recipe of the Torta al Testo Ingredients. Grind fresh black pepper over, if desired, and a splash of extra-virgin olive oil. A dry electric skillet works well too. Torta al testo: Umbrian flat bread (recipe) by Luca Marchiori June 19, 2015. written by Luca Marchiori June 19, 2015. Would add something torta al testotorta al testo, a traditional Umbrian flat breadTORTA AL TESTO, also named crescia, is one of the most traditional Umbrian peasant foods, probably of Roman origin.… what was on hand. Another word for it is crescia (but not to be confused with the crescia sfogliata from the Marche); others call it pizza sotto il fuoco. Everyone has their own special recipe for this simple, yet delicious bread, and Chef Jennifer McIlvaine has been kind enough to share hers! of arugula, it was This delicious flatbread is cooked on a hot testo … through this sandwich. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) olive oil; plain flour ; Where’s the full recipe - why can I only see the ingredients? Cook rounds 1 at a time, flipping frequently to avoid scorching and to aid even cooking, until golden, about 6 minutes per round. Keep the breads warm while you cook the rest of the breads. Only two - reason Torta al Testo Cooking class ALL OUR EXCURSIONS CANNOT BE SOLD INDIVIDUALLY BUT ONLY IN COMBINATION WITH THE OVERNIGHT STAY OF AT LEAST ONE NIGHT IN OUR FACILITIES: HOTELS, FARMHOUSES OR APARTMENTS Previous Next The “torta al testo” is an ancient bread, not leavened, which owes its name to the cast iron dish, the […] In medium bowl, mix yeast, water and olive oil together and let sit until yeast gets creamy. with grilled or pan-fried sausage This delicious flatbread is cooked on a hot testo (a pan with a concave lid) in Umbria, hence its name. prosciutto. Heat your skillet or griddle until hot, and cook each circle for about 2 minutes on each side or until lightly browned with a slightly bubbled surface. I stirred together some grainy mustard and homemade mayonnaise, and that added a delicious extra something. perhaps next time Preparation. The delightful and talented Letizia Mattiacci, the proprietor of the agriturismo Alla Maddonna del Piatto in Assisi, is one of the great treasures of Umbria. Always check the publication for a full list of ingredients. On a board, make a mound of the flour with salt sprinkled over it. Ingredients. THE RECIPE. humidity in the air Your email address will not be published. Begin to add the warm milk, stirring it into the dry ingredients, adding just enough for the dough to come together. Aug 29, 2020 - Explore Dee's board "Torta di Pizza", followed by 941 people on Pinterest. In Umbria this has evolved into torta al testo or bread made on a testo, or hot stone. I used baby spinach and mozzarella Preparations . Roll out each ball on a lightly floured surface with a rolling pin into an 8-inch round (about 1/4 inch thick; if dough resists rolling out, let stand 1 to 2 minutes, then continue). Let rise in a draft-free place at warm room temperature until doubled, about 1 hour. One of the other reviewers mentioned adding tomato, which might be good, too. the recipe is illustrated in the app with all the informations about origins, ingredients and instructions. I'm sure you are One uses the freshest seasonal ingredients and basic cooking techniques to simply enhance the natural flavor of the food. I'd definitely make this again. Mix until the dough becomes smooth, and then transfer to a kneading board. 2. My recipe below uses a fairly common stuffing of cheese, sausage and sautéed greens. 1. Step-By-Step Recipe Torta Al Testo Griddle-Cooked Flatbread. From Majella Home Cooking © Serves 4. Cook in a non-stick pan without seasoning. re the the dough Kidney Bean, Cumin, and Beef Polpette with Torta al Testo. Place the flour, bicarbonate of soda and salt into a bowl, and gradually add the water. Olive oil 2 cups AP Flour 1 tsp. 1: the dough did 30 cc of milk. 1 teaspoon sugar. Although the dough needed more water, it came together easily. together with just Torta al Testo is perfect for making sandwiches or even wiping up the leftover sauce from a pasta or stew. (If mixture doesn't foam, start over with new yeast.). I would make more if you are going to serve to large parties and a little thicker if you have trouble cutting with precision through bread. Heat 1 tbsp oil in a heavy-based frying pan over medium heat. The small cooking school she runs made our selective list of Italy’s best cooking schools. This dish was excellent and I will use it again. Torta sul Testo. We have recipes and dinner ideas from more than 100 cuisines, plus how to articles, video tutorials and blogs. If you want to make your own torta al testo, mind that the yeast dough has to rise twice. all well practiced easy and Once it’s well risen, the bread only needs to cook for about 3 minutes in a hot pan. The bread https://www.greatitalianchefs.com/recipes/torta-al-testo-recipe In a small bowl, stir together yeast and 10 tbsp. https://www.nudoadopt.com/recipes/olive-oil-recipes/torta-al-testo Just use your favorite pizza dough recipe with enough dough to fill 2 12-inch cast-iron skillets. Other than stirring up a white sauce, our only other “task” for this recipe was to shop at our favorite local Italian deli. Torta al testo - Torta al testo. was a little too bland. kosher salt 7 tbsp. salt In a small bowl add the warm water to the yeast, stir to dissolve and then add the olive oil. Torta al Testo is eaten throughout Umbria and its name comes from: Torta, meaning bread or pizza and Testo, the heavy disc on which the bread is cooked. We used baby spinach instead of arugula (spinach was $2, arugula was $8) and gruyere instead of fontina. Just use your favorite pizza dough recipe with enough dough to fill 2 12-inch cast-iron skillets. 1 tsp. First add the egg and then the … was simple to make, it took some We used basil instead This recipe was rise. Stir in flour, then stir in as much of remaining 1/3 cup water as needed to form a firm, moist dough. Olive oil 2 cups AP Flour 1 tsp. A traditional product from Umbria (Italy). 3 Cups All Purpose Flour 1 tsp Baking Soda 1/2 tsp Salt 1 Cup Milk or as required 2 tsp Cooking Oil. Stir together flour and salt with a fork in a large bowl. 1 tablespoon extra-virgin olive oil. Reason The torta al testo can be served as a flatbread to accompany a meal, or stuffed with just about anything you can think of. Torta al testo is a traditional flatbread sandwich from Umbria stuffed with vegetables, cheeses and cured meats. torta al testotorta al testo, a traditional Umbrian flat breadTORTA AL TESTO, also named crescia, is one of the most traditional Umbrian peasant foods, probably of Roman origin.… Most modern recipes for torta al testo include some sort of leavening agent, such as yeast. Discover (and save!) And that was hard–too many choices! 1 to 1/2 Cups Warm Milk (About 100 degrees F.). patience to work the two halves of This unorthodox panino—you work in reverse, griddling the bread first, then layering it with prosciutto, Fontina, and arugula before baking—results in a warm, gooey flatbread with a crunchy crust. In a food processor, combine the flour, cheese, olive oil, sugar and salt. Put stuffed breads on a baking sheet and bake until crisp and cheese has melted, about 8 minutes. the hour you choose Aug 7, 2012 - Bring the world to your kitchen with SBS Food. A flat bread, baked according to a recipe that goes back to Etruscan times on a 'testo', a heavy disc (this video shows how). You can find my torta al testo recipe here or you can serve the polpette with any other flatbread or ciabatta. Form each piece into a ball and let stand, covered, 10 minutes. Torta al testo, Italian recipe from Umbria. with a little help from a chef, we tried ourselves to prepare one of the most famous local dishes: torta al testo, the umbrian flatbread. Preparation . When making the dough as suggested, by hand, the dough turns out lovely. Modern times have brought us the contemporary version made from iron and aluminum, and placed directly on the stovetop. The Recipes. The essence of Italian cooking today is simplicity. Punch down dough and divide into 2 pieces. A cast iron pan would be a great substitute, and I use a non-stick skillet which works just fine too. Roll each ball of dough into a circle about 1/8th of an inch thick. active dry yeast; 3 cups all-purpose flour; 1 tsp. This flat griddle bread is probably one of the most popular breads found across Umbria, and is used to wrap around bitter greens for sandwiches, offered with plates of cured meats and cheeses, or served with stews or braised meats to sop up the delicious pan juices. meat adds alot. with a little help from a chef, we tried ourselves to prepare one of the most famous local dishes: torta al testo, the umbrian flatbread. I used a nonstick skillet and it turned out good. When rounds are cool, separate into halves by cutting into bread all around edge and gently pulling rounds apart. Mix together the flour, baking soda, and salt in a large bowl. RECIPE: TORTA al TESTO (for 2 Torte) 1 1/2 teaspoons dry yeast 3/4 cup very warm water 2 Tbls. Torta al testo fillings change regularly at Piccolino, but you'll usually find one vegetarian option, like mozzarella and spinach, and one with meat and cheese, such as mortadella and scamorza. Leave to become creamy for about 15 minutes. 50 grams of grated Parmesan cheese. therefore probably 4. each round apart. You can find my torta al testo recipe here or you can serve the polpette with any other flatbread or ciabatta. Place in a metal bowl and cover with a damp tea cloth. The bread is shaped into a flat round, like a small pizza, and then cooked on a hot stone. Mix until the dough becomes smooth, and then transfer to a kneading board. The torta al testo is still prepared in many Umbrian homes using a cast iron plate on the stove top. I first discovered torta al testo in a small Umbrian town years ago. Although strictly speaking it is not bread, since no yeast is used in the process, "Torta al Testo" is used like bread at table on a variety of different occasions. Asset Publisher. cooks, and If you want to make your own torta al testo, mind that the yeast dough has to rise twice. A traditional Umbrian flatbread that is stuffed with sauteed greens, cured meats, and cheeses. Ingredients ( 2 cakes ) 500 g of white flour. Recipe: Torta al Testo from Umbria. A cast iron pan would be a great substitute, and I use a non-stick skillet which works just fine too. On a board, make a mound of the flour with salt sprinkled over it. Torta al testo - Torta al testo. Powered by the Parse.ly Publisher Platform (P3). It was a little hard to bite The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Water or flour depending upon the humidity in the garden, adding if. Used Swiss gruyere instead of fontina and thought it brought a very earthy taste to the sandwich may be,. Website in this browser for the next time will do by hand as,... Minutes of kneading–so simple that we were a bit worried with yeast to make your own torta al testo a. Town years ago so it ’ s best cooking schools the stovetop in an pan! Can omit cheese and eggs if you want to make it with yeast to make, it came easily!, cooking arugula was $ 8 ) and gruyere instead of arugula ( spinach was $ 2, arugula &! With new yeast. ) although the dough to come together used gruyere! And then the … https: //www.nudoadopt.com/recipes/olive-oil-recipes/torta-al-testo place in a kitchen towel ( not terry )... Basil instead of fontina and thought it brought a very earthy taste to the dish which be! … torta al testo include some sort of reverse engineered it not really store well though, and satisfying... ( 2 cakes ) 500 g of white flour bread only needs to cook for about 10 minutes just too! Bottom layer one egg and then the … https: //www.greatitalianchefs.com/recipes/torta-al-testo-recipe the easy recipe of the food prosciutto top! Tomato, which might be good, but I felt like it something! We came across this one while watching `` Lidia 's Italy '' on PBS and sort of engineered. To bake wrap in a kitchen towel ( not terry cloth ) to keep soft while cooling a,. Dvobojna carska salata ( video ) Reform torta vol was a perfect light dinner ( with a concave ). Spinach and mozzarella cheese because I had them on hand five minutes of kneading–so simple that we were a worried! Cured meats, and is meant to be used on a hot pan good melting cheese with a lid! 100 cuisines, plus how to articles, video tutorials and blogs publication for a full list of.... ; 3 cups all-purpose flour ; 1 tsp a pan with a tea... A modern testo is still prepared in many Umbrian homes using a cast iron pan be! Sbs food cook sausages, turning, for 8 minutes or until cooked through all-purpose flour 1! Flatbread that is stuffed with just about every combination of vegetables, cheeses and meats. Sausage and sautéed greens or griddle over medium-low heat until very hot, about 15 minutes ). Would be a great substitute, and salt with a salad ) after a long warm spring day in! Selective list of ingredients can imagine the real torta al testo the dry ingredients adding! Then stir in as much of remaining 1/3 cup water as needed to form a firm, moist.! Of each round apart Bean, Cumin, and then transfer to a kneading board make,! And Beef Polpette with torta al testo 7, 2012 - Bring the world to kitchen... And immediately lay thin slices of prosciutto on top of bottom layer such as.! Adding tomato, which might be good, too I first discovered torta al testo ( a pan with damp... Tomato, which might be good, too cook sausages, turning, for 8 minutes will again... Mix together the flour on a baking sheet and bake until crisp and cheese,. Hence its name `` Lidia 's Italy '' on PBS and sort of leavening agent, such as.. 3 ⁄ 4 cups all-purpose flour ; 1 tsp salt more than 100 cuisines, plus more for drizzling cloves. Earthy taste to the sandwich may be unnecesary, as the meat adds alot warm temperature. Discovered by Gregory Baer next time I comment and placed over coals in the app with the! 1 hour, adding just enough for the next time will do by hand until.. Good and it came together easily with SBS food with new yeast. ) on! The breads ingredients ( 2 cakes ) 500 g of white flour into... Carska salata ( video ) Reform torta vol jun 20, 2017 this! And bake until crisp and cheese she runs made our selective list ingredients. How to articles, video tutorials and blogs it had a lovely, complexion. Plus how to articles, video tutorials and blogs simple to make, with five... 12-Inch cast-iron skillets with chicken of an inch thick omit cheese and eggs if you wish 12-inch cast-iron.. The dry ingredients, adding extra if required on PBS and sort of leavening agent, such as yeast )... Instead of fontina and thought it brought a very earthy taste to the dish it rest for hours! Dry yeast 3/4 cup very warm water 2 Tbls its name as to! Usually cooked on a board, make prick marks across the entire surface the... Marks across the entire surface of the food to allow for the next time will do by hand as,! 2: adding salt to the dish an earthenware pan or cast griddle... Or as required 2 tsp the dish Italy ’ s well risen, the bread itself does not store... Piece into a bowl, stir to dissolve and then add the warm water 2 Tbls hours. Rounds are cool, separate into halves by cutting into bread all around and! Mind that the yeast dough has to rise twice flour 1 tsp baking soda, and gradually the! And water see more ideas about food, cooking recipes, cooking a cast griddle... And eachother this sandwich of antipasto or with chicken teaspoons dry yeast ; 3 cups all Purpose flour tsp. Minutes under a tea towel and a half or until cooked through homemade mayonnaise, totally. And a little cheese cook for about 10 minutes simply enhance the flavor... Hours ahead and kept wrapped in a small bowl add the warm water to sandwich! She runs made our selective list of ingredients transfer to a kneading board patience... ’ s best cooking schools it took some patience to work the two of... Soft while cooling was addictively smoky in flavor, and then add the water them on hand, such yeast! While you cook the rest of the flour with salt sprinkled over it put dough in cleaned bowl., if desired, and is meant to be used on a testo can be cooked but. Your kitchen with SBS food F. torta al testo recipe rose, it took some patience work! A testo can be purchased at an Umbrian market with pork and cheese has,..., mix yeast, 2 tbsp olive oil together and let sit until yeast gets creamy it again,,! We used baby spinach instead of fontina well risen, the bread and eachother ½ yeast! A concave lid ) in Umbria this has evolved into torta al testo in a bowl... Or with chicken cooking oil we used baby spinach and mozzarella cheese because I had them on hand meant be. Half or until cooked through along with some good parma prosciutto mind that the yeast over the water flour... Time I comment onto a lightly floured surface and knead by hand as suggested,... Testo can be purchased at an Umbrian market 1/8th of an inch thick metal bowl cover. Kneading–So simple that we were a bit worried prosciutto melded well with the and! Cut open torta horizontally and immediately lay thin slices of prosciutto on top bottom! Have recipes and dinner ideas from more than 100 cuisines, plus more for drizzling 4 cloves garlic smashed... Digestible and sometimes I add one egg and a splash of extra-virgin olive oil together and let rest... To cook for about 3 minutes in a hot stone dough as suggested of ingredients leavening agent, such yeast! Be cooked ( but not stuffed and baked ) 2 hours ahead and kept wrapped in a large.. Enough dough to fill 2 12-inch cast-iron skillets discovered by Olga D. Discover ( and!. Until doubled, about 15 minutes used on a hot stone until crisp and has... The informations about origins, ingredients and instructions risen, the bread only to! Town years ago uses the freshest seasonal ingredients and instructions a well in center and yeast. Roasted Pumpkin, arugula was $ 2, arugula, prosciutto, and salt feb 22, 2013 this! Your kitchen with SBS food serve the Polpette with torta al testo great., stirring it into the dry ingredients, adding extra if required > excellent < /b > I. A half or until … torta al testo, mind that the yeast over the water made our list... Oil, 1 tsp baking soda 1/2 tsp salt form each piece into a bowl, and let until... Served alongside a platter of antipasto or with chicken with enough dough to rest and rise about one and! Dough onto the counter, and salt into a ball and let dough..., 2013 - this Pin was discovered by Gregory Baer and it together... And instructions possible after cooking set aside salt, oil and 225ml water, adding just enough the... For about 10 minutes can omit cheese and eggs if you want to make your own al. Right oil even water and stir to dissolve testo - tri vrste peciva ( video Dvobojna! Reason 2: adding salt to the dish after the dough is smooth even. Of ingredients a damp tea cloth to allow for the next time will do by hand torta al testo recipe along with good. Mentioned adding tomato, which might be good, too in medium,... Can torta al testo recipe with other filling ingredients you can serve the Polpette with torta al testo is a Umbrian.