Torta al Testo

"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).

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
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 and Rugola as showed in the image

 

   
   
 

 
 


 
 
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