I was in Italy. That's the statement I whisper to myself when the morning comes too soon, or the day lasts too long, or a job gets in the way of life.
I was in Italy. I close my eyes and bring back the smells of little bread shops, the clicking of shoes across cobblestones, the way sunlight crossed the sky giving each ancient ruin in the Piazza a chance to shine at some point during the day.
I was in Italy. And while there, I ate well!Torta al Testo is a traditional Umbrian sandwich stuffed with wild arugula, hand cut prosciutto, fresh mozzarella and it's perfect for a picnic any season.
Torta al Testo
I'm eager to share my pictures and experiences with you, so I'll do a 2-part post of my most recent trip to Perugia.
I'm highlighting the Torta al Testo as part of this month's "Let's Lunch Bunch". It's a group of really talented food bloggers from all across the planet who choose a different kind of lunch item each month and agree to blog about it on the same day. It gives you a chance to quickly visit a lot of fantastic recipes and lunch ideas without having to search very far. Let's Lunch Bunch for September is about Fall Picnics and includes:
CowGirl Chef - Fig Walnut Pesto
Free Range Cookie - Caramel Apple Scone
Kitchen Trials - Rustic Tomato Soup/homemade bread
Blog Well Done - Pumpkin Sub
Tiger In The Kitchen - Braised Pork Belly Sandwich
BonVivant - Tomato and Cheese
Sometimes I get on jags when I find something unique and fun to cook; I'll make it over and over. I've been making this home-made bread for Torta al Testo for everyone in the family, including a gluten free version for a friend. It's so easy to throw it together while moving around the kitchen, then hold the dough in the refrigerator til you want to roll it out, cook it off and fill it with meat, greens and fresh cheese. Sliced into crispy thin wedges, held together by the melted cheese and salty with the hot fat from Italian Prosciutto, the Torta al Testo can be a light lunch, snack or dinner
It has become my teenage son's favorite sandwich, which means he'll even let me make it for school lunches (success!)
The name actually means "Cake of the Tile" because it used to be grilled on a giant slab of stone heated by hot coals. Luckily for us, it can be made simply in a large bottomed pan (cast iron is best) on the top of our stove.
I'm showing the traditional Perugian technique, although you can also put the ingredients into a food processor and zap it all together.
RECIPE: TORTA al TESTO
(for 2 Torte)
1 1/2 teaspoons dry yeast
3/4 cup very warm water
2 Tbls. Olive oil
2 cups AP Flour
1 tsp. salt
In a small bowl add the warm water to the yeast, stir to dissolve and then add the olive oil. Leave to become creamy for about 15 minutes.
On a board, make a mound of the flour with salt sprinkled over it. Make a well in the center and gently pour the yeasty mixture into the well. Using a fork, gradually work in the flour, starting from the center. When a dough forms, use your hands to knead. Continue kneading for about 5 minutes into a smooth and strong dough.
Cover with a towel and let rise for about 1 1/2 hours til almost doubled. Punch down and divide into two balls.
Roll each ball out to about 8-9 inches in diameter. Let rest for 15 minutes.
Cook in a skillet on Med. heat, for about 5-7 minutes on each side. Remove to a towel and let rest a few minutes before carefully slicing in half with a long serrated knife.
After the torta is split, layer with your choice of meats or veggies and reheat under a broiler or grill til crisp. Using a pizza cutter, divide into quarters and serve.
If you read my blog, you already know how much I love Italy. This was my first time in Perugia. In my second post I'll show a little about a cooking course I took there, and about my favorite area, Le Marche. I hope you'll try the Torta al Testo - maybe over and over like me?
I'm eager to share my pictures and experiences with you, so I'll do a 2-part post of my most recent trip to Perugia.I'm highlighting the Torta al Testo as part of this month's "Let's Lunch Bunch". It's a group of really talented food bloggers from all across the planet who choose a different kind of lunch item each month and agree to blog about it on the same day. It gives you a chance to quickly visit a lot of fantastic recipes and lunch ideas without having to search very far. Let's Lunch Bunch for September is about Fall Picnics and includes:
CowGirl Chef - Fig Walnut Pesto
Free Range Cookie - Caramel Apple Scone
Kitchen Trials - Rustic Tomato Soup/homemade bread
Blog Well Done - Pumpkin Sub
Tiger In The Kitchen - Braised Pork Belly Sandwich
BonVivant - Tomato and Cheese
Sometimes I get on jags when I find something unique and fun to cook; I'll make it over and over. I've been making this home-made bread for Torta al Testo for everyone in the family, including a gluten free version for a friend. It's so easy to throw it together while moving around the kitchen, then hold the dough in the refrigerator til you want to roll it out, cook it off and fill it with meat, greens and fresh cheese. Sliced into crispy thin wedges, held together by the melted cheese and salty with the hot fat from Italian Prosciutto, the Torta al Testo can be a light lunch, snack or dinnerIt has become my teenage son's favorite sandwich, which means he'll even let me make it for school lunches (success!)
The name actually means "Cake of the Tile" because it used to be grilled on a giant slab of stone heated by hot coals. Luckily for us, it can be made simply in a large bottomed pan (cast iron is best) on the top of our stove.
I'm showing the traditional Perugian technique, although you can also put the ingredients into a food processor and zap it all together.
RECIPE: TORTA al TESTO
(for 2 Torte)
1 1/2 teaspoons dry yeast
3/4 cup very warm water
2 Tbls. Olive oil
2 cups AP Flour
1 tsp. salt
In a small bowl add the warm water to the yeast, stir to dissolve and then add the olive oil. Leave to become creamy for about 15 minutes.
On a board, make a mound of the flour with salt sprinkled over it. Make a well in the center and gently pour the yeasty mixture into the well. Using a fork, gradually work in the flour, starting from the center. When a dough forms, use your hands to knead. Continue kneading for about 5 minutes into a smooth and strong dough.
Cover with a towel and let rise for about 1 1/2 hours til almost doubled. Punch down and divide into two balls.
Roll each ball out to about 8-9 inches in diameter. Let rest for 15 minutes.
Cook in a skillet on Med. heat, for about 5-7 minutes on each side. Remove to a towel and let rest a few minutes before carefully slicing in half with a long serrated knife.
After the torta is split, layer with your choice of meats or veggies and reheat under a broiler or grill til crisp. Using a pizza cutter, divide into quarters and serve.
If you read my blog, you already know how much I love Italy. This was my first time in Perugia. In my second post I'll show a little about a cooking course I took there, and about my favorite area, Le Marche. I hope you'll try the Torta al Testo - maybe over and over like me?
