Torta al Testo with Pecorino | Traditional Umbrian Flatbread
(0)
35 min
Quick
Sezamo
Torta al testo este o pâine plată tradițională din regiunea Umbria, coaptă direct pe tigaie încinsă până devine rumenă și ușor crocantă. Tăiată felii și umplută caldă cu brânză Pecorino maturată care se topește fin și frunze proaspete de rucola piperate, această rețetă italiană aduce savoarea autentică pe masa ta în doar câțiva pași simpli.
Preparation method
Dough preparation
In a large bowl, sift the flour and mix it with the dry yeast and sea salt. Make a well in the center and pour in the lukewarm water along with a tablespoon of extra virgin olive oil.
Knead the dough vigorously for 8-10 minutes on a lightly floured work surface until it becomes smooth, supple, and elastic. Shape it into a ball, cover with a clean kitchen towel, and let it rest for 20-30 minutes at room temperature.
Pan baking
Divide the dough into two equal pieces. On a lightly floured surface, roll out each piece with a rolling pin into a round disc about 1 cm thick. Prick the surface of the discs all over with a fork to prevent excessive puffing.
Chef's tip
For an authentic Umbrian crust, use a well-heated, heavy cast-iron skillet. Pricking with a fork is essential so the flatbread remains even and does not form large air pockets.
The residual heat of the freshly baked bread gently melts the aged Pecorino cheese, releasing rich, slightly salty aromas in contrast with the peppery freshness of the arugula.
35 min
Under an hour
