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- Neapolitan Casatiello, the traditional recipe
Medium
180min
6 People
Neapolitan Casatiello, the traditional recipe
Soft, tasty and perfect for the Easter table: here is the recipe for Neapolitan casatiello!
Ingredients
6 People
6 Medium AIA Pastagialla free-range eggs
600 g of 0 flour
250 ml of water
20 g of brewer's yeast
200 g of lard
180 g of smoked provolone in pieces
100 g of grated Parmigiano Reggiano
180 g of diced salami
A teaspoon of salt
Pepper
Description
If you are looking for traditional Italian recipes to put in the Easter menu, the Neapolitan casatiello certainly cannot be missing.
When we talk about Neapolitan casatiello we refer to one of the emblems of Neapolitan cuisine that, together with tortano, pizza and sfogliatelle, have conquered the palates of all Italy. The Neapolitan casatiello is a donut stuffed with cheeses and salami enriched by eggs, a symbol of the Easter holiday: preparing the casatiello requires a bit of time and patience, do not rush especially in the dough rising phase.
You can consume the Neapolitan casatiello both warm and at room temperature and it is perfect to be put in the picnic basket together with the Easter pie, the frittatas and the Easter Monday savory pies.
Here is how to prepare the Neapolitan casatiello according to the traditional recipe.
Procedure
1
In a bowl knead the flour with 50 g of lard, the water slightly warm and the salt. Work the ingredients until you get a soft and elastic mixture.
2
Leave the dough in the bowl and cover it with cling film, then let it rise until it has tripled its volume.
3
Once risen, put the dough of the Neapolitan casatiello on a floured pastry board and, with the help of a rolling pin, roll it out to form a rectangle about 8-10 mm thick.
4
Stuff with a spread of lard, the pepper, the salami and the cheeses, then fold the sheet like a book spreading it each time with the rolling pin. This operation is very important to incorporate all the ingredients into the dough, as is done for a classic puff pastry.
5
When you have used up the lard, roll the dough into a cylinder keeping aside a piece for decoration. Butter or grease a donut mold and arrange the roll of casatiello inside. Cover with a cotton cloth and let it rest for about 3 hours.
6
Put the eggs (with the shell) on the dough spacing them proportionally. With the dough kept aside form small strips that you will arrange in a net on the eggs. Brush the casatiello with a beaten egg and bake at 180°C for about an hour.
Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.
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