NEAPOLITAN TORTANO

NEAPOLITAN TORTANO image

Yield 10-12 people

Number Of Ingredients 14

7 ounces mild (non aged) Provolone (200 grams)
7 ounces aged Provolone (200 grams)
4 ounces "Napoli" type salami (100 grams), cut in 3/4 inch-think slices*
4 ounces mild soppressata, or other mild dry-cured raw sausage (100 grams), cut in 3/4 inch-think slices*
4 ounces hot soppressata, or other hot dry-cured raw sausage (100 grams), cut in 3/4 inch-think slices*
4 ounces prosciutto cotto (Italian steam-cooked ham), cut in 3/4 inch-think slices (100 grams)*
6 1/2 cups unbleached all-purpose flour (1 kilo)
3 packets dry yeast
1/2 tablespoon salt
1 tablespoon plus 1 teaspoon black pepper, plus some for the filling
3 tablespoons grated Parmigiano Reggiano*
3 tablespoons grated Pecorino Romano*
9 ounces lard (250 grams), plus some to grease the baking pan
Available at Italian markets and specialty food stores.

Steps:

Dice all the meats and cheeses (except Parmigiano and Pecorino) into 3/4 inch cubes, mix and set aside. Stir flour, yeast, salt, pepper, 2 tablespoons Parmigiano and 2 tablespoons Pecorino in a big bowl. Add lard and work the mix until a dough forms. Knead the dough until it reaches a soft and elastic consistency, adding warm water (110 degrees Fahrenheit) only if really needed. Flatten the dough on a lightly floured work surface using rolling pin, forming a rectangle. Sprinkle dough with remaining tablespoon of Parmigiano and remaining tablespoon of Pecorino, then sprinkle all over with black pepper. Cover with the meat and cheeses mix. Wrap the dough onto itself in a tight wrap, leaving no air bubbles inside. Grease a Kugelhopf/Bundt pan with lard, then lay the dough wrap inside, pinching and seaming the ends together. Cut a few pieces of lard and put them on top of the dough. Cover and let rise in a warm and draft-free place until taller than the pan (1 to 2 hours, depending on room temperature, humidity, etc.). Bake 2 hours in preheated oven at 400 degrees Fahrenheit. Serve warm or at room temperature.