"Torta al Testo", known
also as 'ciaccia' or 'crescia',
is one of the oldest known kind
of breads in Umbria. 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.
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.
Testo is a special surface to cook
the Torta.
Long time ago it was made of terracotta
and was placed directly over the
coal left from the wood fire. Now
modern system uses also a cast iron
surface.
Torta al Testo goes with a variety
of dishes including salami and cheese
or cooked vegetables and sausages.
It is excellent with nuts.
More modern versions of Torta al
Testo often add fillings such as
arugola, cream cheese or even Nutella
(hazelnut chocolate spread).
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Ingredients
(makes 6 servings):
- 1 lb. white flour
- 2 tbsp of Extra Virgin Olive
Oil
- a pinch of salt
- water as necessary
TO COOK THE TORTA YOU NEED TO USE
A CAST IRON ROUND PAN or
ALL-CLAD
PIZZA STONE (easily
to find at Bed, Bath & Beyond)
To fill with broccoli crowns
- 1 lb. of broccoli crowns
- 1/4 cup Extra Virgin Olive Oil
- 1 garlic clove
- 1 tsp red chilli pepper flakes
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Torta
Preparation
Arrange the flour with a hole in the
middle, add the salt, the Extra Virgin Olive Oil
and start to add the warm water slowly, working
the dough until you obtain a soft dough that you
can spread. Make a ball with the dough and cover
with a cloth, set aside to rest.
In the meantime heat the testo (or the iron surface)
until it has reached the necessary temperature.
You can test by sprinkling bits of flour or a
small piece of the dough. (if turns brown immediately,
means the surface is ready)
Spread the dough on a wooden surface and pierce
it with a fork all over. Place it on the testo
and cook on both sides. It will take 1/2 hour.
Serve hot or with the desired garnishings accompanied
by wine.
If
you want to fill with broccoli crowns
Cut the broccoli crown in small parts and wash
them under cold water.
Bring cold water to boil, in a 8-Quart stockpot,
and add 1 tbsp of salt.
When the water starts to boil put the broccoli
inside and let cook for about 20 minutes. Remove
and let dry.
Heat, on a skillet pan, the Extra Virgin Olive
Oil with the whole garlic clove and chili pepper
flakes. When the garlic start to turn brown, remove
it and add the drained broccoli. Cook for 10 minutes.
Cut horizontally the Torta al Testo and spread
the broccoli on the bottom half , cover with top
half and serve.
You can also add diced sausages to the broccoli.
Just cook the sausages for 15 minutes in a skillet
pan, then add to the broccoli crowns.
Or ......... just fill it with Prosciutto di Parma
as showed in the right image
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