TORTA AL TESTO
So obsessed are the Umbrians with this simple flat-bread, there are entire restaurants in Perugia dedicated to torta al testo. Classically, it was filled with sausage meat or wild herbs, but here we have a more modern incarnation featuring cheese and prosciutto. These are often eaten as a meal in themselves, but we prefer to share them as a delicious starter.
- 500 g Flour
- 1 packet of Instant dry yeast
- 1 tsp Salt
- 350 ml Warm water
- 1 tbsp Extra virgin olive oil
- several slices of Prosciutto from Norcia
- 50 g Stracchino cheese
- bunch of Arugula/rocket
- Mix the flour, yeast, salt, water and olive oil together in a bowl until a ball of dough is formed. If it’s too sticky add a little bit more flour.
- Knead the dough with your hands for 10 minutes until it becomes a smooth ball. Put the dough into a large clean bowl and cover it with a tea towel. Let it rise in a draft-free place at warm room temperature until it’s doubled in size – around 1 hour.
- Roll the dough into a disc, about 1cm thick. Place directly onto preheated testo or griddle pan, without any oil. If you’re worried about it sticking you can use some parchment/baking paper cut to the size of the pan.
- Prick the disc with a fork and cook it over a medium-low heat for a couple of minutes on one side. Carefully flip it over and continue to cook the other side. It should take about 10 minutes to cook, depending on the thickness of your disc.
- Take the torta off the heat, cut it in half horizontally and ram in as much filling as you like (stracchino, ham, rocket).
- Cut it up into slices and serve while it still hot. Mmmmmm…