- Food and Cooking
Grandmother's Italian Tort
An Italian Family Recipe
I grew up watching my grandmother make this and I loved when we had it, I would steal pieces of cheese and meat out of the bowl as she cut it. This is one of the few things I leaned to make from watching her and I wish I payed more attention and learned all her recipes. I miss the things she made and as hard as I try I can not get the same taste as her, I come very close but I think her love of cooking is what is missing in my attempts.
The ingredients consist of flour, yeast, salt, warm water, provolone cheese and salami. It comes out best with provolone cheese but you can try others. I have used pepperoni with the salami or by itself for a different flavor.
The brands of the ingredients you use are up to you, I will buy the ends of the meat and cheese when I find it on sale. This enables me to make it once a month or close to it.
You can also do an egg glaze and brush it on if you like.
- 2 1/2 lbs. Flour, White
- 1 package yeast, Active Dry Yeast
- pinch Salt, Table
- 1 3/4 cups Warm Water, Tap or bottled
- 1 or more lbs, Provolone Cheese
- 1 or more lbs. Salami
- 1 or more lbs. Pepperoni, Optional
Many of you that cook already know how to make dough, it can also be store bought already made and ready to use.
Mix the flour and yeast together and add a pinch of salt, then mix in the warm water and knead until ready(the consistency of soft play dough).
Then place dough in bowl and cover with plastic rap and towel,place in warm place for 3 to 6 hours.
Meat And Cheese
While waiting for the dough to rise I will cut the meat and cheese into small squares and have it ready to make the bread. I like it in squares about a quarter inch by a quarter inch, I place them in a bowl until needed
It is during this time I snack on the meat and cheese, I know I have to get extra because I eat it during the prep work..
After your dough has risen for 3 to 6 hours you are ready to start making your tort, I get a pizza pan or you can do it on any hard, flat, and clean surface. Roll out your dough like you are making pizza, a thin layer that can be rolled up a few times.
Then place your meat and cheese squares on it in a mixed pattern, make sure you spread it evenly. If you like more meat and cheese you can put what you want.
You can also add pepperoni to it or use it to replace the salami if you do not like it, I have always made it with these three ingredients. Provolone, salami, and pepperoni, but if you like anothe cheese or type of meat I guess you can experiment and see how it tastes.
The Second Rise
After rolling it out and panning it, leave it to rise another hour or two before cooking it. This allows the rolled out dough the thicken again and will give you a nice bread like loaf with the meat and cheese evenly spread through it.
Sliced Meat and Cheese
I have tried sliced meat and cheese, then rolled it the same way as with the chunks. You can experiment with how and where you place the meat and cheese, I liked it best in rows.
I was able to get meat and cheese in almost every bite, It felt like a hot sandwich more than Torta. My next experiment will be with different meats and cheeses.
After it has raised again you can preheat the oven to 350 and when it reaches temperature put it in for 20 minutes. You can adjust the time by watching the color. With some of them I will put an egg wash on then to get a shiny golden brown color. I have seen them at Easter with a colored hard boiled egg pushed into them before cooking.
Golden Brown Bottom
You can cook then as you like, I always take then out when the bottom gets golden brown and slightly crispy. This is one of my foods I like for lunches or quick outings because you can eat it cold or warm it quickly in the microwave.
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