UmbrianItalianPastry
Torta al Testo
by Chef in Camicia · 306K subscribers on YouTube
A classic Umbrian flatbread called torta al testo, cooked on a special iron griddle. The dough is simple and quick to prepare, then filled with either squacquerone cheese, prosciutto crudo and rocket, or sautéed greens with sausage.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 2
- Difficulty
- easy
Ingredients
5 items- 250 gFlourAll-purpose flour can be used as a substitute.
- WaterEnough to form a dough, about 130-150 ml.
- SaltA pinch, about 5 g.
- Baking SodaA pinch, about 2 g.
- 10 gExtra Virgin Olive OilExtra virgin olive oil.
Method
- Dissolve the bicarbonate of soda and salt in the water.
- Add the olive oil and flour, then mix with a fork until the dough comes together. Knead by hand for a few minutes until smooth.
- Let the dough rest for 30 minutes.
- Divide the dough into two equal pieces. On a floured surface, roll each piece into a disc about 1 cm thick.
- Heat the testo (or a heavy cast-iron pan) over medium heat. Place one disc on the hot surface and cook for 3 minutes per side, until golden and cooked through.
- Repeat with the second disc.
- For the first filling: spread squacquerone cheese on the cooked torta, top with prosciutto crudo and fresh rocket leaves. Drizzle with extra virgin olive oil if desired.
- For the second filling: sauté wild greens (erbette) with garlic, olive oil and chilli. Cook crumbled sausage separately, then combine with the greens. Use as filling for the second torta.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
