Umbrian Griddle Baked Flat Bread / Torta sul Testo
Savor authentic Umbrian flat bread, torta sul testo, perfect for stuffed greens or an antipasto with Pecorino cheese and olives.Easy to make with simple ingredients.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.ciaoitalia.com.
Cooking tools:
- Rolling pin
- Cast iron skillet
- Griddle
- Saute pan
- Cooling rack
- Pot
- Colander
- Wooden spoon
- Cutting board
- Chef's knife
- Mixing bowl
- Fork
- Glass
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 20 ounces fresh spinach, stemmed and rinsed well
- 2 tablespoons Filippo Berio Extra-Virgin Olive Oil
- 1/4 pound prosciutto, diced
- Grinding coarse black pepper
- 3 1/2 cups King Arthur™ Unbleached, All-Purpose Flour
- 1 teaspoon baking soda
- 1 large egg
- 3 tablespoons Extra-Virgin Olive Oil
- 6 tablespoons grated Pecorino cheese
- Warm water as needed
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Umbrian Flatbread
ciaoitalia.com
Torta al Testo* (Italian Flat Bread)
annesitaly.com
Gubbian Flat Bread / Brustengo
ciaoitalia.com
Umbrian Easter Cheese Bread: A Festive Classic
mamablip.com
Green Flatbread
ciaoitalia.com
Flatbread Stuffed with Cheese and Prosciutto (_Torta al Testo_ ) Recipe
epicurious.com
Umbrian Flat Bread Sandwiches (Torta al Testo)
saveur.com
Flatbreads with roasted peppers and zucchini
nzwomansweeklyfood.co.nz