{"id":17543,"date":"2020-04-10T12:37:03","date_gmt":"2020-04-10T10:37:03","guid":{"rendered":"http:\/\/www.slowfood.it\/campania\/?p=17543"},"modified":"2020-04-10T12:37:03","modified_gmt":"2020-04-10T10:37:03","slug":"i-cuochi-dellalleanza-e-i-piatti-della-pasqua-in-campania-3-il-tortano-di-franca-di-mauro","status":"publish","type":"post","link":"http:\/\/www.slowfood.it\/campania\/i-cuochi-dellalleanza-e-i-piatti-della-pasqua-in-campania-3-il-tortano-di-franca-di-mauro\/","title":{"rendered":"I cuochi dell\u2019Alleanza e i piatti della Pasqua in Campania \/ 3. Il tortano di Franca di Mauro"},"content":{"rendered":"<p>Quando il pane in casa lo facevano tutti (un po&#8217; come in questo periodo), il pane della Pasqua doveva necessariamente portare in s\u00e9 i segni della tradizione, della festa, della rinascita.<\/p>\n<p>Dopo l&#8217;assenza della carne imposta dalla fede cristiana in tempo di Quaresima, il tortano e il casatiello (di medesima origine ma con poche varianti, tra cui le uova in superficie) celebravano il ritorno delle proteine &#8220;rosse&#8221; con un pane ricco di cicoli di maiale, salame e mortadella nel quale per\u00f2 non mancava il bianco dei formaggi che erano invece stati presenti in Quaresima.<\/p>\n<p>Il tortano veniva preparato nel giorno del silenzio ovvero il sabato ma si mangiava dopo la Messa di Resurrezione e cio\u00e8 sin dall&#8217;alba della domenica. Particolarmente interessante appare vedere come in questo pane, simbolo per eccellenza di convivialit\u00e0, vi siano sia il bianco dei formaggi quaresimali che il rosso delle carni, una versione gustosamente laica dell&#8217;Exhultet pasquale che afferma: &#8220;Morte e vita si sono affrontate in un prodigioso duello&#8221;.<\/p>\n<p>Ed ecco la ricetta della cuoca dell&#8217;Alleanza Slow Food dei Cuochi e dei Pizzaioli della Campania, Franca Di Mauro.<\/p>\n<p><a href=\"http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2020\/04\/PHOTO-2020-04-10-10-54-14.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-17545\" src=\"http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2020\/04\/PHOTO-2020-04-10-10-54-14-768x1024.jpg\" alt=\"\" width=\"422\" height=\"563\" srcset=\"http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2020\/04\/PHOTO-2020-04-10-10-54-14-768x1024.jpg 768w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2020\/04\/PHOTO-2020-04-10-10-54-14-225x300.jpg 225w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2020\/04\/PHOTO-2020-04-10-10-54-14-1152x1536.jpg 1152w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2020\/04\/PHOTO-2020-04-10-10-54-14-600x800.jpg 600w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2020\/04\/PHOTO-2020-04-10-10-54-14-350x467.jpg 350w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2020\/04\/PHOTO-2020-04-10-10-54-14-500x667.jpg 500w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2020\/04\/PHOTO-2020-04-10-10-54-14.jpg 1200w\" sizes=\"auto, (max-width: 422px) 100vw, 422px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ff0000\"><em><strong>Ingredienti<\/strong><\/em><\/span><\/p>\n<p><span style=\"text-decoration: underline\">Per l\u2019impasto:<\/span><\/p>\n<p>1 kg di farina 0<\/p>\n<p>37 g. di lievito di birra<\/p>\n<p>3 cucchiaini di sale<\/p>\n<p>1 cucchiaino di zucchero<\/p>\n<p>2\/3 bicchierini da caff\u00e8 di olio extravergine di oliva<\/p>\n<p>200 g. di sugna<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"text-decoration: underline\">Per la farcitura:<\/span><\/p>\n<p>Salame q.b.<\/p>\n<p>Mortadella q.b.<\/p>\n<p>Pancetta q.b.<\/p>\n<p>Provolone o Caciocavallo q.b.<\/p>\n<p>Cicoli q.b.<\/p>\n<p>Acqua tiepida q.b.<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ff0000\"><em><strong>Preparazione<\/strong><\/em><\/span><\/p>\n<p>Fai l&#8217;impasto con gli ingredienti senza la sugna, l&#8217;impasto deve risultare morbido ed elastico. Lascialo lievitare per circa un\u2019ora.<\/p>\n<p>Riprendi poi l&#8217;impasto e lascialo 10 minuti coperto da un tovagliolo per poi stendere una sfoglia rettangolare.<\/p>\n<p>Spalma met\u00e0 della sugna sul rettangolo, spolvera con abbondante pecorino e pepe, aggiungi pezzi di salame, mortadella e, se preferisci, pancetta, pezzetti di provolone o caciocavallo, cicoli.<\/p>\n<p>Dal lato lungo, arrotola il tutto \u201cstretto stretto\u201d e, su ogni giro, spalma la sugna restante.<\/p>\n<p>Chiudi a ciambella e metti a lievitare in frigo nella parte meno fredda se hai una casa molto calda, altrimenti coprilo con un panno caldo e disponilo in una zona fresca.<\/p>\n<p>La mattina successiva metti fuori dal frigo, lascialo un&#8217;oretta per completare la lievitazione e inforna a 170\u00b0C per circa 40 minuti.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2020\/04\/PHOTO-2020-04-10-10-51-30.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-17546\" src=\"http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2020\/04\/PHOTO-2020-04-10-10-51-30-768x1024.jpg\" alt=\"\" width=\"464\" height=\"619\" srcset=\"http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2020\/04\/PHOTO-2020-04-10-10-51-30-768x1024.jpg 768w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2020\/04\/PHOTO-2020-04-10-10-51-30-225x300.jpg 225w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2020\/04\/PHOTO-2020-04-10-10-51-30-1152x1536.jpg 1152w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2020\/04\/PHOTO-2020-04-10-10-51-30-600x800.jpg 600w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2020\/04\/PHOTO-2020-04-10-10-51-30-350x467.jpg 350w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2020\/04\/PHOTO-2020-04-10-10-51-30-500x667.jpg 500w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2020\/04\/PHOTO-2020-04-10-10-51-30.jpg 1200w\" sizes=\"auto, (max-width: 464px) 100vw, 464px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Quando il pane in casa lo facevano tutti (un po&#8217; come in questo periodo), il pane della Pasqua doveva necessariamente portare in s\u00e9 i segni della tradizione, della festa, della rinascita. Dopo l&#8217;assenza della carne imposta dalla fede cristiana in tempo di Quaresima, il tortano e il casatiello (di medesima origine ma con poche varianti, &hellip;<\/p>\n","protected":false},"author":919869,"featured_media":17545,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[124],"tags":[],"class_list":["post-17543","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>I cuochi dell\u2019Alleanza e i piatti della Pasqua in Campania \/ 3. 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