Neapolitan Tortano Recipes

Steps:

• Grease a 10-inch or 24-centimeter tube pan with a flat bottom with 1 1/2 teaspoons oil. Sprinkle with 2 tablespoons/30 grams semolina, tapping out any extra once the interior is fully coated.
• Combine herbs, 2 tablespoons oil and a good pinch of salt in the bowl of a food processor. Blitz to form a paste, scraping down sides as necessary, and then set aside.
• In a large bowl, combine flour, yeast, 1 tablespoon oil, 1/2 teaspoon salt and the lukewarm water. Use a spatula to stir mixture until combined and turn out onto a floured work surface. Dust your hands with flour, then knead dough for 5 minutes, until it is smooth and elastic. You may need to add more flour if dough is too sticky, but do not add too much or it will become dry. Shape dough into a ball and set aside. Scrape down, clean and dry work surface, then dust with more flour.
• Roll dough into a 12-by-16-inch/30-by-40-centimeter rectangle, with the longest side toward you. Spread evenly with herb paste, leaving a 1 1/2-inch/4-centimeter border at the top and bottom, and a 1/2-inch/1-centimeter border on the sides. Scatter salami, Gruyère, Parmesan and egg evenly over herb paste. Grind pepper generously over the surface and then gently push the cheese, egg and meat into the dough.
• Starting from the longest side, roll dough into a log (as you would a Swiss roll or the dough for cinnamon rolls), making sure to tuck dough in at the ends as you go so contents don't fall out. Press edges to seal.
• Transfer dough to pan, with the long sealed side facing down. The stuffed dough will be heavy, so make sure you have a good grip on both ends before you lift it. Use your hands to bring the ends together, pinching them into place so they form a continuous ring of dough. (It may be easier to shape it into a ring on the counter first and then transfer it to pan.) Using a pastry brush, coat dough with remaining oil and then sprinkle evenly with 1 tablespoon/15 grams semolina. Cover with a slightly damp cloth and let rest for 45 minutes to 1 hour, or until nearly doubled in size.
• Meanwhile, heat oven to 450 degrees Fahrenheit/230 degrees Celsius.
• Bake bread for 30 minutes, until golden and crisp; it will seem very hard but will soften once it cools. Remove from oven and set aside for 15 minutes to cool slightly. Turn bread out of pan onto a wooden board. (You may need to run a knife along edges of pan to release the bread.) Serve warm or cold.

Steps:

• Filling: bring a medium pot of water to a boil; add salt and farro; cook until the farro is tender, about 20 minutes.
• Drain well and set aside to cool.
• Combine the cooled farro, dried cherries, raisins, Marsala, and cinnamon in a bowl; let stand at room temperature for 1 hour.
• Dough: combine the butter and powdered sugar in a bowl of an electric mixer fitted with the paddle attachment and mix on medium speed, scraping down the sides of the bowl once or twice, until well combined, about 2 minutes.
• Add the flour and mix on low speed until combined.
• Turn the mixer to med-high speed and beat until the dough is soft and smooth, about 6 minutes.
• Form the dough into a ball, wrap in plastic, and refrigerate for 20 minutes.
• Preheat the oven to 375°; butter the bottoms and sides of a 10-inch springform pan.
• Wrap the outside of the pan with 2 squares of heavy-duty foil.
• On a lightly floured surface, roll out the dough into an 11-inch circle.
• Transfer it to the prepared pan and pat it firmly into the bottom and up the sides of the pan.
• Place the pan in the freezer for 5 minutes to allow the dough to firm up.
• Cut a 12-inch circle of parchment and place it on top of the dough; to weigh it down, cover the paper with 2 cups dried beans.
• Bake the crust for 7 minutes.
• Remove the beans and parchment, and bake until the crust is dry and golden brown, about 12 minutes.
• While the crust is baking, combine the ricotta, cream cheese, and mascarpone in a clean mixer bowl and mix on low with the paddle attachment, scraping down the sides of the bowl once or twice, until well combined.
• Add the sugar and mix for 2 minutes; add the eggs, vanilla, lemon zest, and heavy cream, turn the mixer to med and mix for another 2 minutes.
• Bring about 4 quarts of water to a boil in a pot or large kettle.
• Remove the springform pan from the oven and place it in a roasting pan; lower the oven temperature to 275°.
• Spread half the cheese mixture evenly into the crust; spread half of the fruit mixture over the cheese and drizzle the liquid from the bowl over the fruit.
• Spread the remaining cheese mixture evenly over the fruit, and sprinkle with the remaining fruit.
• Place the roasting pan in the oven and pour enough boiling water into the roasting pan to came about halfway up the sides of the springform pan.
• Bake for 15 minutes; increase oven temperature to 300° and bake for another 15 minutes.
• Increase heat to 325° and bake until the cake is set around the edges but a little loose in the middle, about 30 minutes.
• Remove the springform pan from the water bath; carefully remove and discard the foil, and set the pan on a wire rack.
• Run a sharp paring knife around the inside of the pan to loosen the sides of the cake, and let cool to room temperature before removing the cake from the pan, slicing, and serving.
• The cheesecake is best served on the day it is made.

Steps:

• Heat oven to 325°F. Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour about 1 2/3 cups batter into pan.
• Into small bowl, pour 1 1/3 cups batter; stir in almond extract and food color. Carefully pour pink batter over white batter in pan. Stir chocolate syrup into remaining batter. Carefully pour chocolate batter over pink batter.
• Bake 40 to 45 minutes or until toothpick inserted 1 1/2 inches from side of cake comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
• In microwavable bowl, microwave frosting uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.