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 Your email address will not be published.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