Casatiello Recipe
Casatiello, a traditional Italian Easter bread from Naples, is a savory, rustic bread enriched with cheese, cured meats, and a hint of black pepper. This hearty bread is a staple in Neapolitan cuisine and is often enjoyed during the Easter festivities. Here’s how you can make it at home.
Ingredients:
For the Dough:
- 500 grams (4 cups) all-purpose flour
- 200 grams (7 oz) water, lukewarm
- 100 grams (3.5 oz) lard or unsalted butter, softened
- 100 grams (3.5 oz) grated Pecorino Romano cheese
- 20 grams (0.7 oz) fresh yeast or 7 grams (2.5 tsp) active dry yeast
- 10 grams (2 tsp) salt
- 1 teaspoon black pepper
For the Filling:
- 150 grams (5.3 oz) cooked ham, diced
- 100 grams (3.5 oz) salami, diced
- 100 grams (3.5 oz) Provolone cheese or any semi-hard cheese, diced
- 2 large eggs, hard-boiled and peeled
- 50 grams (1.8 oz) pancetta or bacon, diced
For the Topping:
- 1 egg, beaten
- Extra Pecorino Romano cheese for sprinkling
Instructions:
1. Prepare the Dough:
- Activate the Yeast:
- If using fresh yeast, crumble it into a small bowl with 100 grams (3.5 oz) of the lukewarm water and a pinch of sugar. Stir until dissolved and let it sit for about 10 minutes until frothy.
- If using active dry yeast, dissolve it in 100 grams (3.5 oz) of the lukewarm water with a pinch of sugar and let it sit for about 10 minutes until frothy.
- Mix the Dough:
- In a large mixing bowl, combine the flour, salt, and black pepper. Make a well in the center.
- Add the yeast mixture to the well, followed by the remaining lukewarm water and softened lard or butter. Mix until a rough dough forms.
- Knead the Dough:
- Transfer the dough onto a floured surface and knead it for about 10 minutes until smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Let it Rise:
- Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
2. Prepare the Filling:
- Prepare Ingredients:
- While the dough is rising, prepare your filling ingredients. Dice the ham, salami, Provolone cheese, and pancetta or bacon. Set them aside.
- Boil the Eggs:
- Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cook for 10 minutes. Transfer the eggs to a bowl of ice water to cool. Peel and set aside.
3. Assemble the Casatiello:
- Preheat the Oven:
- Preheat your oven to 180°C (350°F).
- Shape the Dough:
- Once the dough has risen, punch it down to release the air. Transfer it to a floured surface and roll it out into a rectangle about 1 cm (0.4 inches) thick.
- Add the Filling:
- Sprinkle the diced ham, salami, Provolone cheese, and pancetta evenly over the dough. Gently press them into the dough.
- Roll and Form:
- Starting from one long side, carefully roll the dough into a tight log. Pinch the ends to seal. Form the rolled dough into a ring shape by joining the ends together, pinching them to seal.
- Prepare the Baking Pan:
- Grease a 24 cm (9.5-inch) round cake pan or springform pan. Place the dough ring into the pan.
- Add the Eggs:
- Gently press the hard-boiled eggs into the dough at evenly spaced intervals around the ring. They should be partially buried in the dough.
4. Bake the Casatiello:
- Egg Wash and Cheese:
- Brush the top of the dough with the beaten egg and sprinkle with extra Pecorino Romano cheese.
- Bake:
- Bake in the preheated oven for 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped.
- Cool:
- Allow the Casatiello to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serving:
Casatiello is traditionally enjoyed at room temperature or slightly warmed. It makes a great accompaniment to a variety of dishes and is perfect for sharing with family and friends during festive occasions. Enjoy your homemade Casatiello with a simple salad or on its own as a delicious, savory treat!
Tips:
- Dough Consistency: The dough should be soft but not sticky. Adjust with a little more flour or water if needed.
- Flavor Variations: Feel free to experiment with different cheeses or cured meats based on your preference.
- Storage: Casatiello can be stored in an airtight container at room temperature for up to 3 days.
Buon appetito!
