TORTA AL TESTO…. what a passion!

Questa ricettta la pubblico con piacere perchè Erica, la dolce bimba,  me la richiede, in memoria delle grandi mangiate fatte insieme alla Romita!

Ingredients:
500 gr. flour
50 ml. Extra virgin olive oil
60 gr. Pecorino cheese
25 gr. yeast
Water (as it may need)
salt
Place the flour as a fountain  and pour in the middle, oil, the pecorino  cheese cut with a knife and the yeast, already melted in half a glass of warm water. Mix until mixture is smooth and homogeneous. Let it rise for at least an hour, then roll out with rolling pin to obtain a circular sheet with a thickness of 2 cm and the diameter of the “testo” (testo is what you see in the picture: it is in our day-to-disc metal, but in the past was a volcanic rock that was heated on the fire in the fireplace). Roll out the dough on the stove heated above text, (if you do not have testo- and it may be possible!!-use a pan with oiled paper) practice holes with a fork and cook on both sides 5-7 minutes per side. When cooked, fill it as you like …. I do suggest you to fill it with ham (when it is still hot), or stewed meat, or rucola and cheese, or cooked vegetables (even better if it is wild chicory!)