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 Your email address will not be published.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.