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Home Dish Il casatiello napoletano Neapolitan Easter bread

Il casatiello napoletano Neapolitan Easter bread

Introduce

Chef :

Miss Fluffy's Cooking (Angie's Italian Cooking)

Il casatiello napoletano Neapolitan Easter bread

This is a very traditional easter bread from Naples. I need to thank my mother in law for this recipe. She told me that there are different versions but all more or less made with whatever you have in the fridge. For example you could sub salame with ham or the scamorza cheese with another type. But the important ingredient is lard. Trust me, it's the most amazing bread you'll ever eat! #bread #italian #easter

Ingredient

600 g

flour

15 g

active yeast

200 g

lard

300 ml

water at room temperature

200 g

salame - chopped

300 g

scamorza cheese - chopped

50 g

Parmesan

50 g

Pecorino

eggs + 1 egg yolk

Teaspoon

salt (don't over do it)

24 cm

round baking tray and a ramekin

Cooking instructions

* Step 1

Prepare the ingredients

* Step 2

Mix yeast in the water and leave for 5 minutes. Add flour to a bowl. Slowly add about half of the water and bring together. Add 50 g of the lard, salt and pepper. Continue adding the rest of the water while bringing together and forming a dough. Knead well. Cover with cling film and leave to proof for an hour

* Step 3

After an hour. Put the dough between 2 pieces of parchment paper and roll it out with a rolling pin, rectangle shape. Spread a tablespoon of lard on top, use a spatula or your hands. Sprinkle with black pepper. Add a spoonful of the Parmesan and Pecorino. Fold up lengthwise

* Step 4

Then like a parcel. Put the parchment paper back on top. Roll out rectangle shape (about 40 CM long) and repeat process twice more until lard and cheese is finished. Then roll out for final time, 40cm long. Cut a tiny piece of dough off each end and set a side. Add the chopped salame and scamorza cheese

* Step 5

Roll up like a sausage. Get a 24cm round baking tray and a ramekin. Grease it well. Add the dough inside and squish it down gently to take the shape doughnut shape. Cover with cling film and leave to proof for at least 3 hours or overnight, I left it overnight because the flavours mix better

* Step 6

The next day. Wash and dry 4 eggs, raw, not boiled. Place inside as shown. Take the tiny piece of saved dough and create a cross over each one. Take the yolk of the 5th egg and glaze all over. Bake at 160 for 1 hour. Test it's cooked using a toothpick. Eat on Easter Sunday and Monday. Take the egg out, shell it, and eat with the bread as a starter 😊😍