Il casatielo napoletano Neapolitan Easter bread. This Neapolitan Easter bread recipe is a very delicious type of bred with an interesting story. Make it for Easter to experience the full traditional recipe. Casatiello Napoletano - The Story Behind the Traditional Neapolitan Easter Recipe.

Casatiello derives from case, which in Neapolitan dialect means "cheese", because of the use of cheese in the dough and in. Made at Easter, the leftovers are perfect for picnics taken on pasquetta, Easter Monday. This is traditionally made in a pan with a hole in the middle called a ruoto. You get ready steaming fry Il casatielo napoletano Neapolitan Easter bread accepting 12 procedure as well as 6 also. Here is how you gain.

ingredients of Il casatielo napoletano Neapolitan Easter bread

Prepare 600 g of flour.
Prepare 15 g of active yeast.
Prepare 200 g of lard.
You need 300 ml of water at room temperature.
You need 200 g of salame - chopped.
Prepare 300 g of scamorza cheese - chopped.
Prepare 50 g of Parmesan.
Prepare 50 g of Pecorino.
Prepare 4 of eggs + 1 egg yolk.
Prepare of Lots of black pepper.
It's Teaspoon of salt (don't over do it).
Prepare 24 cm of round baking tray and a ramekin.

Casatiello is the most famous Easter bread in Italy. Typical of Naples, it is served on Easter morning with cheese and cured meat. It's a rich bread made with rustic ingredients as the tradition calls for, and is decorated with the classic trapped eggs. This recipe is steeped in Neapolitan tradition: It's made the day after the big Easter feast, as a way to use up leftover cheese and meat.

Il casatielo napoletano Neapolitan Easter bread little by little

Prepare the ingredients.
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.
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.
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.
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.
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 😊😍.

Casatiello is a savoury bread ring stuffed with salami and cheese, originally from Neapolitan cuisine and tipically baked for Easter season. Perhaps the most famous is casatiello, a Neapolitan Easter bread, which is distinguished from its 'sisters' by the eggs embedded on top and topped with crosses made from dough. Casatiello is stuffed with an assortment of cured pork and cheeses. The casatiello is a Neapolitan Easter Bread with cheese and salami to be made for Easter. It's a really traditional recipe just like the pastiera or every other recipe you can find by clicking here.