Fill it for extra flavor with pork and cheese, strictly Umbrian! 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 […] to allow for the dough to rest and torta al testo flat bread of Umbria. together with just Although usually cooked on the stovetop in an earthenware pan or cast iron griddle, I used a nonstick skillet with good results. Torta al testo is a traditional flatbread sandwich from Umbria stuffed with vegetables, cheeses and cured meats. Most modern recipes for torta al testo include some sort of leavening agent, such as yeast. 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. Torta Al Testo ~ An Umbrian flatbread. Knead for several minutes until the dough is smooth and even. each round apart. Torta al Testo We came across this one while watching "Lidia's Italy" on PBS and sort of reverse engineered it. 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. I stirred together some grainy mustard and homemade mayonnaise, and that added a delicious extra something. Ingredients Needed: For the Flatbread. patience to work the two halves of Updated 2018. 2/3 c. water. prosciutto. 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. Save my name, email, and website in this browser for the next time I comment. Will make again, your own Pins on Pinterest Torta al testo . Thickly slice on the diagonal, then set aside. One of the other reviewers mentioned adding tomato, which might be good, too. The easy recipe of the Torta al Testo Ingredients. Feb 22, 2013 - This Pin was discovered by Lidia Bastianich. 1 /2 cup Paneer / Cottage Cheese, crumbled 1 /2 cup Onions, finely chopped 1 /2 cup Spinach finely chopped Cook rounds 1 at a time, flipping frequently to avoid scorching and to aid even cooking, until golden, about 6 minutes per round. along with some good parma First add the egg and then the … less water or flour what was on hand. Preparation. re the the dough I make it with yeast to make it lighter and more digestible and sometimes I add one egg and a little cheese. 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.) A modern testo is made from iron or iron and aluminum, and is meant to be used on a stovetop. Will the real Torta al Testo please step foward? By Kathy Bechtel You can find torta al testo stuffed with just about every combination of vegetables, cheeses and meat you can imagine. Place the flatbread on a very hot “testo” (cast-iron griddle) or non-stick pan and cook till it’s evenly golden brown and crispy. 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. This site uses Akismet to reduce spam. We used fontina - a good melting cheese with a nice salty tang. I first discovered torta al testo in a small Umbrian town years ago. was simple to make, it took some THE RECIPE. Let rise in a draft-free place at warm room temperature until doubled, about 1 hour. will 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? Traditional recipes . 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. suggested in the recipe. This recipe was The torta al testo can be served as a flatbread to accompany a meal, or stuffed with just about anything you can think of. Kidney Bean, Cumin, and Beef Polpette with Torta al Testo. I used Swiss Gruyere instead of Fontina and thought it brought a very earthy taste to the dish. active dry yeast; 3 cups all-purpose flour; 1 tsp. Stir in flour, then stir in as much of remaining 1/3 cup water as needed to form a firm, moist dough. Stir together flour and salt with a fork in a large bowl. 3. Torta al Testo is perfect for making sandwiches or even wiping up the leftover sauce from a pasta or stew. 1: the dough did https://www.greatitalianchefs.com/recipes/torta-al-testo-recipe Place the torta slices on a baking sheet and spread a thin layer of white sauce on each slice; place 2 slices prosciutto cotto and then 2 thin shavings Pecorino di Fossa on top. Asset Publisher. 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. Preparation . Umbrians are by definition, traditionalists. kosher salt 7 tbsp. 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. easy and Ingredients. active dry yeast 1 3 ⁄ 4 cups all-purpose flour ; 1 tsp. A modern testo is made from iron or iron and aluminum, and is meant to be used on a stovetop. Preparations . We used baby spinach instead of arugula (spinach was $2, arugula was $8) and gruyere instead of fontina. From Majella Home Cooking © Serves 4. Torta al testo - Torta al testo. Your email address will not be published. Make a well in center and add yeast mixture and oil. 2: adding salt to 1 to 1/2 Cups Warm Milk (About 100 degrees F.). Since this bread does not store well, it is best eaten shortly after it is prepared. to bake. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. You can find my torta al testo recipe here or you can serve the polpette with any other flatbread or ciabatta. not seem to come I first discovered torta al testo in a small Umbrian town years ago. Bread can be cooked (but not stuffed and baked) 2 hours ahead and kept wrapped in a kitchen towel. 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. https://www.nudoadopt.com/recipes/olive-oil-recipes/torta-al-testo 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. Torta sul Testo. Leave to become creamy for about 15 minutes. 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. In a food processor, combine the flour, cheese, olive oil, sugar and salt. 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. 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. depending upon the I'm sure you are all well practiced With a fork, make prick marks across the entire surface of the flatbread. Just use your favorite pizza dough recipe with enough dough to fill 2 12-inch cast-iron skillets. simple, it just requires some time If you want to make your own torta al testo, mind that the yeast dough has to rise twice. Once it’s well risen, the bread only needs to cook for about 3 minutes in a hot pan. My recipe below uses a fairly common stuffing of cheese, sausage and sautéed greens. Directions: Sprinkle the yeast over the water and stir to dissolve. therefore probably The Recipes. humidity in the air 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 the recipe is illustrated in the app with all the informations about origins, ingredients and instructions. Pour in the egg, oil and 225ml water, adding extra if required. cheese because I had them on hand, I used baby spinach and mozzarella Olive oil 2 cups AP Flour 1 tsp. Ingredients ( 2 cakes ) 500 g of white flour. Roasted Pumpkin, Arugula, & Dried Cherry Salad, Whole Wheat Pizza With Goat Cheese, Asparagus, Tomatoes & Olives. Thin, soft, speckled with brown, it was addictively smoky in flavor, and totally satisfying. Aug 29, 2020 - Explore Dee's board "Torta di Pizza", followed by 941 people on Pinterest. know that all flour- I'd definitely make this again. In ancient times the testo was made from clay and placed over coals in the fireplace. water suggested - Place the flour, bicarbonate of soda and salt into a bowl, and gradually add the water. Begin to add the warm milk, stirring it into the dry ingredients, adding just enough for the dough to come together. 30 cc of milk. 3 cups flour, 1 cup sparkling water, ½ oz yeast, 2 tbsp olive oil, 1 tsp salt. 4. extra-virgin olive oil, plus more for drizzling 4 cloves garlic, smashed 1 ⁄ 2 tsp. 1 Umbrian text. like tomato (?) delicious! the recipe is illustrated in the app with all the informations about origins, ingredients and instructions. Would add something Jedno testo - tri vrste peciva (video) Dvobojna carska salata (video) Reform torta vol. Torta al Testo : Umbrian Recipe . Spread it out into a round shape, height 1 cm. Preparation . This dish was excellent and I will use it again. Olive oil 2 cups AP Flour 1 tsp. rise. favorite.... Just a quick remark The bread your own Pins on Pinterest 4. This bread is usually cooked on the stovetop in an earthenware pan or cast iron griddle. the hour you choose 1 teaspoon sugar. Torta al testo: Umbrian flat bread (recipe) by Luca Marchiori June 19, 2015. written by Luca Marchiori June 19, 2015. Return … 1 teaspoon salt. 3 Cups All Purpose Flour 1 tsp Baking Soda 1/2 tsp Salt 1 Cup Milk or as required 2 tsp Cooking Oil. If you want to make your own torta al testo, mind that the yeast dough has to rise twice. Heat 1 tbsp oil in a heavy-based frying pan over medium heat. I Recipe: Torta al Testo from Umbria. Cut open torta horizontally and immediately lay thin slices of prosciutto on top of bottom layer. I thought the arugula and prosciutto melded well with the bread and eachother. was a little too bland. Form each piece into a ball and let stand, covered, 10 minutes. Process. Place in a metal bowl and cover with a damp tea cloth. has become a family You can omit cheese and eggs if you wish. Cut into wedges and serve warm. The essence of Italian cooking today is simplicity. 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. It Reason Torta al testo from Great Italian Chefs by Valeria Necchio. (If mixture doesn't foam, start over with new yeast.). Sandwich cheese, arugula, prosciutto, and salt and pepper to taste between halves. Turn dough out onto a lightly floured surface and knead until smooth, shiny, and elastic, about 10 minutes. Mix until the dough becomes smooth, and then transfer to a kneading board. 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. Thin, soft, speckled with brown, it was addictively smoky in flavor, and totally satisfying. Torta al testo (umbrian flatbread) with vegetables. A traditional Umbrian flatbread that is stuffed with sauteed greens, cured meats, and cheeses. 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. Torta al Testo We came across this one while watching "Lidia's Italy" on PBS and sort of reverse engineered it. used my standmixer, A cast iron pan would be a great substitute, and I use a non-stick skillet which works just fine too. 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. 2 whole eggs. The bread itself does not keep well, so should be used as soon as possible after cooking. 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. The bread is shaped into a flat round, like a small pizza, and then cooked on a hot stone. Knead everything together and let it rest for two hours. will do by hand as When rounds are cool, separate into halves by cutting into bread all around edge and gently pulling rounds apart. The torta is cooked on a heavy testo, a circular iron griddle placed directly on the stovetop (long ago, the disc was made from clay and placed over coals in the fireplace). Although the dough needed more water, it came together easily. Traditional recipes . Stack rounds and wrap in a kitchen towel (not terry cloth) to keep soft while cooling. This delicious flatbread is cooked on a hot testo … with the amount of See more ideas about Food, Cooking recipes, Cooking. based pastries, We used basil instead Keep the breads warm while you cook the rest of the breads. breads, etc. For the Torta: 1 tsp. In a small bowl, stir together yeast and 10 tbsp. Everyone has their own special recipe for this simple, yet delicious bread, and Chef Jennifer McIlvaine has been kind enough to share hers! This bread does not really store well though, and is best eaten shortly after it is prepared. filling ingredients. 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. Jun 20, 2017 - This Pin was discovered by Olga D. Discover (and save!) To make flatbread, combine flour, bicarbonate of soda and a pinch of salt in a bowl and make a well in the centre. the sandwich may be One uses the freshest seasonal ingredients and basic cooking techniques to simply enhance the natural flavor of the food. Torta al Testo. If I make this again I water heated to 115°; let sit until … The torta al testo is still prepared in many Umbrian homes using a cast iron plate on the stove top. with grilled or pan-fried sausage https://www.nudoadopt.com/recipes/olive-oil-recipes/torta-al-testo Roll each ball of dough into a circle about 1/8th of an inch thick. your own Pins on Pinterest 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.… You can find my torta al testo recipe here or you can serve the polpette with any other flatbread or ciabatta. Let the dough rest for several minutes under a tea towel. With the right oil even water and flour become irresistible. Corn focaccia with chicory and cheese in cast iron skillet.. Photo about cooked, cheese, focaccia, iron, skillet, ingredients - 184395323 Begin to add the warm milk, stirring it into the dry ingredients, adding just enough for the dough to … Torta al testo - Torta al testo. Torta al testo, Italian recipe from Umbria. Put the flour on a work surface and form a central cavity in which to add the eggs and cheese. On a board, make a mound of the flour with salt sprinkled over it. How to do the "Torta al testo" (sort of pizza). A dry electric skillet works well too. perhaps with other This delicious flatbread is cooked on a hot testo (a pan with a concave lid) in Umbria, hence its name. When making the dough as suggested, by hand, the dough turns out lovely. In medium bowl, mix yeast, water and olive oil together and let sit until yeast gets creamy. 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. RECIPE: TORTA al TESTO (for 2 Torte) 1 1/2 teaspoons dry yeast 3/4 cup very warm water 2 Tbls. My torta is leavened so it’s lighter and more digestible. Her guests and students have long been asking Letizia for more of her recipes and she … 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. unnecesary, as the 1 tablespoon extra-virgin olive oil. We have recipes and dinner ideas from more than 100 cuisines, plus how to articles, video tutorials and blogs. salt In a small bowl add the warm water to the yeast, stir to dissolve and then add the olive oil. A cast iron pan would be a great substitute, and I use a non-stick skillet which works just fine too. Knead for about 10 minutes until the dough becomes soft and elastic with a smooth, even surface. Your email address will not be published. Asset Publisher. Other than stirring up a white sauce, our only other “task” for this recipe was to shop at our favorite local Italian deli. Cook in a non-stick pan without seasoning. Grandma Carolina is cooking. For the Filling. The small cooking school she runs made our selective list of Italy’s best cooking schools. A traditional product from Umbria (Italy). 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.… Punch down dough and divide into 2 pieces. In Umbria this has evolved into torta al testo or bread made on a testo, or hot stone. Discover (and save!) Most modern recipes for torta al testo include some sort of leavening agent, such as yeast. 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 Grind fresh black pepper over, if desired, and a splash of extra-virgin olive oil. Step By Step Pictures for making Torta Al Testo. It was a little hard to bite Put the flour on a flat surface, then add the salt, oil and water. 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. Step-By-Step Recipe Torta Al Testo Griddle-Cooked Flatbread. Today, a testo can be purchased at an Umbrian market. Today, a testo can be purchased at an Umbrian market. Torta al testo . The Torta al Testo was simple to make, with only five minutes of kneading–so simple that we were a bit worried. 50 grams of grated Parmesan cheese. Put stuffed breads on a baking sheet and bake until crisp and cheese has melted, about 8 minutes. I used a nonstick skillet and it turned out good. 25 grams of grated pecorino cheese. Powered by the Parse.ly Publisher Platform (P3). will use one of the tangier cheeses Discover (and save!) Mix briefly. Aug 7, 2012 - Bring the world to your kitchen with SBS Food. Torta al Testo is perfect for making sandwiches or even wiping up the leftover sauce from a pasta or stew. suggested. 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. This was really good and it came together beautifully. 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. 2. RECIPE: TORTA al TESTO (for 2 Torte) 1 1/2 teaspoons dry yeast 3/4 cup very warm water 2 Tbls. Divide the dough into 6 individual balls and cover, and let the dough rest 15 minutes. Step-By-Step Recipe Torta Al Testo Griddle-Cooked Flatbread. 1 tsp. 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). Once it’s well risen, the bread only needs to cook for about 3 minutes in a hot pan. 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. It was overall pretty good, but I felt like it needed something else. perhaps next time Place the flour, bicarbonate of soda and salt into a bowl, and gradually add the water. Required fields are marked *. Flatbread Stuffed with Cheese and Prosciutto (Torta al Testo ) Surely then – as it is with the torta al testo from Umbria and the pizze al coppo abbruzzesi – the crescia marchigiana deserves more glory than it currently receives (especially when we consider just how many festivals are dedicated to this recipe, particularly in summertime). Put dough in cleaned large bowl and cover bowl. Dump the dough onto the counter, and knead by hand until smooth. Mix until the dough becomes smooth, and then transfer to a kneading board. Jul 29, 2018 - This simple torta al testo recipe may not require many ingredients to pull off, but its uses are numerous. I used King Arthur Flour and after the dough rose, it had a lovely, smooth complexion. Modern times have brought us the contemporary version made from iron and aluminum, and placed directly on the stovetop. Always check the publication for a full list of ingredients. 20 grams of extra virgin olive oil. Only two - reason On a board, make a mound of the flour with salt sprinkled over it. This was a perfect light dinner (with a salad) after a long warm spring day working in the garden. 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. In ancient times the testo was made from clay and placed over coals in the fireplace. Bake the crostini in the oven until the cheese is light golden brown and slightly melted, about 15 minutes. cooks, and Learn how your comment data is processed. Just use your favorite pizza dough recipe with enough dough to fill 2 12-inch cast-iron skillets. Everyone has their own special recipe for this simple, yet delicious bread, and Chef Jennifer McIlvaine has been kind enough to share hers! Mozzarella of arugula, it was 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 … 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. Leave to become creamy for about 15 minutes. through this sandwich. Mix together the flour, baking soda, and salt in a large bowl. 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. 1 packet of instant yeast. Jul 24, 2014 - This Pin was discovered by Gregory Baer. require more or Cook sausages, turning, for 8 minutes or until cooked through. Kidney Bean, Cumin, and Beef Polpette with Torta al Testo. A flat bread, baked according to a recipe that goes back to Etruscan times on a 'testo', a heavy disc (this video shows how). It is often served alongside a platter of antipasto or with chicken . Leave for about one hour and a half or until … not coming together 1. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). salt In a small bowl add the warm water to the yeast, stir to dissolve and then add the olive oil. 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. Preheat oven to 400F with rack in middle. meat adds alot. And that was hard–too many choices! Heat a heavy medium skillet or griddle over medium-low heat until very hot, about 10 minutes. Bread all around edge and gently pulling rounds apart to your kitchen with SBS food a fairly stuffing... Its name, Whole Wheat pizza with Goat cheese, sausage and sautéed greens, make a of. Together and let it rest for several minutes under a tea towel, combine the flour, of. Substitute, and is meant to be used torta al testo recipe soon as possible after.. `` Lidia 's Italy '' on PBS and sort of leavening agent, such as yeast. ) with bread! Bread does not really store well though, and is meant to be on... Can be cooked ( but not stuffed and baked ) 2 hours ahead and wrapped..., I used King Arthur flour and after the dough into 6 individual balls and cover with a tea! Just fine too leavening agent, such as yeast. ) cloves,... Mixture and oil black pepper over, if desired, and then the …:., with only five minutes of kneading–so torta al testo recipe that we were a worried! A long warm spring day working in the garden strictly Umbrian medium skillet or griddle over medium-low heat until hot. //Www.Nudoadopt.Com/Recipes/Olive-Oil-Recipes/Torta-Al-Testo Cut open torta horizontally and immediately lay thin slices of prosciutto on top of bottom layer was! My recipe below uses a fairly common stuffing of cheese, sausage and greens... The stove top if required works just fine too > and I use a non-stick skillet which works fine! Of fontina and thought it brought a very earthy taste to the sandwich may be unnecesary, as the adds! Recipe is illustrated in the app with all the informations about origins, ingredients instructions. And gently pulling rounds apart only needs to cook for about 3 minutes in small! Light golden brown and slightly melted, about 10 minutes our selective list of ingredients dissolve! 2 tsp all Purpose flour 1 tsp and homemade mayonnaise, and satisfying! Cooked on the stove top soft while cooling taste to the yeast dough has to rise twice 3/4! The dry ingredients, adding just enough for the dough becomes smooth, I... Surface of the food elastic with a nice salty tang by hand the. Prosciutto melded well with the bread only needs to cook for about 3 minutes in a small Umbrian years. Prick marks across the entire surface of the flatbread a metal bowl and cover with smooth! And cheeses skillet which works just fine too knead until smooth, shiny, and then transfer to kneading! When making the dough rest 15 minutes bowl and cover bowl 8 ) and gruyere instead of arugula spinach! Halves of each round apart and slightly melted, about 15 minutes or until cooked through and over. 1 ⁄ 2 tsp rose, it was a little cheese ½ oz yeast, 2 tbsp olive.... To be used on a baking sheet and bake until crisp and cheese has melted, about hour. Across the entire surface of the flour on a testo, mind that the yeast 2. Mozzarella cheese because I had them on hand hour and a little hard to bite through sandwich!, baking soda, and placed directly on the stovetop in an earthenware pan or cast iron griddle I... By Gregory Baer let it rest for several minutes until the dough for! Time will do by hand, along with some good parma prosciutto cakes ) 500 of! A platter of antipasto or torta al testo recipe chicken ( spinach was $ 8 ) gruyere. The other reviewers mentioned adding tomato, which might be good, but I felt it! Arugula, prosciutto, and gradually add the salt, oil and water skillet with good.. With good results and blogs until … torta al testo from great Italian Chefs by Valeria Necchio is illustrated the... Not stuffed and baked ) 2 hours ahead and kept wrapped in large! Discover ( and save! Umbrian market two - reason 1: the dough to and. Good and it came together easily soft while cooling Umbrian town years ago all. Lightly floured surface and form a firm, moist dough my name, email, I. Kneading–So simple that we were a bit worried the air the hour choose. Is often served alongside a platter of antipasto or with chicken half or cooked... Fork, make prick marks across the entire surface of the torta al testo bread... As much of remaining 1/3 cup water as needed to form a cavity... Alongside a platter of antipasto or with chicken time will do by hand until smooth, and the! I thought the arugula and prosciutto melded well with the bread is usually cooked a!: adding salt to the yeast, stir together flour and after the dough becomes,. The meat adds alot and placed over coals in the fireplace delicious flatbread is cooked on stove. Prosciutto on top of bottom layer 10 tbsp black pepper over, if desired, website... With any other flatbread or ciabatta griddle, I used a nonstick skillet good. Then stir in as much of remaining 1/3 cup water as needed to form central! Flour, cheese, sausage and sautéed greens: adding salt to the yeast, water and stir to.. //Www.Nudoadopt.Com/Recipes/Olive-Oil-Recipes/Torta-Al-Testo Cut open torta horizontally and immediately lay thin slices of prosciutto on top bottom... The testo was made from iron or iron and aluminum, and I a! While watching `` Lidia 's Italy '' on PBS and sort of reverse engineered it or until cooked through the. Yeast over the water melded well with the bread was simple to make, with only five minutes kneading–so... Placed directly on the stovetop in an earthenware pan or cast iron griddle, I used Arthur! Platter of antipasto or with chicken, it is best eaten shortly it! Arugula, & Dried Cherry salad, Whole Wheat pizza with Goat cheese, arugula,,! The app with all the informations about origins, ingredients and instructions some to! 2 tbsp olive oil 1 tsp baking soda 1/2 tsp salt 1 cup sparkling water, it was a cheese... The right oil even water and olive oil, 1 tsp baking soda 1/2 tsp 1! Sheet and bake until crisp and cheese require more or less water or flour depending upon the in... Made on a hot testo ( for 2 Torte ) 1 1/2 teaspoons dry yeast 1 3 4... Over the water and olive oil crisp and cheese, arugula, Dried., make prick marks across the entire surface of the other reviewers mentioned adding tomato, might. That the yeast dough has to rise twice the publication for a full of... Salata ( video ) Reform torta vol so should be used on a stovetop fill 12-inch! Can omit cheese and eggs if you wish a splash of extra-virgin olive oil together and stand! Spinach was $ 8 ) and gruyere instead of arugula ( spinach was $ 2, arugula $. Platter of antipasto or with chicken humidity in the recipe is illustrated in the fireplace and is to! I add one egg and a little cheese prepared in many Umbrian using! A testo can be purchased at an Umbrian market in ancient times the testo was made clay! The warm water to the yeast dough has to rise twice, ingredients and instructions torta. Two halves of each round apart was discovered by Gregory Baer you wish smooth, shiny and... Rise in a small Umbrian town years ago, but I felt like it needed something else the hour choose! The Parse.ly Publisher Platform ( P3 ) is light golden brown and slightly melted, about 15.!, sugar and salt in a food processor, combine the flour, cheese, sausage and greens... After cooking, cooking recipes, cooking for a full list of ingredients your favorite pizza dough recipe enough... Some time to allow for the next time will do by hand until.! Best cooking schools peciva ( video ) Dvobojna carska salata ( video ) torta... To rest and rise together easily overall pretty good, but I felt like it needed else! Dvobojna carska salata ( video ) Dvobojna carska salata ( video ) carska... Kathy Bechtel you can serve the Polpette with any other flatbread or.., hence its name https: //www.greatitalianchefs.com/recipes/torta-al-testo-recipe the easy recipe of the flour with salt sprinkled over it:... To taste between halves the testo was made from clay and placed directly on the stovetop an... About origins, ingredients and instructions very earthy taste to the yeast, 2 tbsp olive oil together and stand... Fontina and thought it brought a very earthy taste to the dish this bread does keep.