Tortano with portobello mushrooms recipe

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  • Yield: 1 round bread


  • 1 portion tortano
  • 3 large portobello mushrooms, sliced
  • 2 garlic cloves, finely sliced
  • 2 tbsp butter
  • Sea salt
  • Freshly ground black pepper
  • 9 oz (250 g) mozzarella cheese
  • 3 sprigs rosemary, leaves stripped and finely chopped
  • 7 oz (200 g) smoked ham
How to Make It
  1. Fry the mushrooms and garlic in butter until soft and they have turned golden; season with salt and pepper. Let cool.
  2. Make the tortano according to the basic recipe.
  3. Slice the mozzarella then layer the mozzarella, mushrooms, rosemary and ham over the dough.
  4. Brush the edges of the dough with water and roll it into a thick sausage shapel. Shape it into a wreath.
  5. Preheat the oven to 250°C (500°F/gas 10).
  6. Place the wreath on a tray lined with baking parchment, flour the bread and let it rise under a cloth for around 30 minutes.
  7. Put the tray in the oven and lower the temperature to 200°C (400°F/gas 6). Bake the bread for around 35 minutes and let it cool on a cooling rack.

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