Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, il casatielo napoletano neapolitan easter bread. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Il casatielo napoletano Neapolitan Easter bread is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Il casatielo napoletano Neapolitan Easter bread is something which I’ve loved my entire life.
The casatiello is a savory filled Neapolitan Easter bread that nonna Galasso made from memory. For her it held all the symbolism of faith. Casatiello derives from case, which in Neapolitan dialect means "cheese", because of the use of cheese in the dough and in the filling.
To get started with this recipe, we have to first prepare a few ingredients. You can have il casatielo napoletano neapolitan easter bread using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Il casatielo napoletano Neapolitan Easter bread:
- Prepare 600 g flour
- Make ready 15 g active yeast
- Make ready 200 g lard
- Get 300 ml water at room temperature
- Prepare 200 g salame - chopped
- Prepare 300 g scamorza cheese - chopped
- Get 50 g Parmesan
- Get 50 g Pecorino
- Take 4 eggs + 1 egg yolk
- Take Lots of black pepper
- Get Teaspoon salt (don't over do it)
- Make ready 24 cm round baking tray and a ramekin
Put the flour in a mixing bowl, make a well in the centre and add all of the other ingredients. Roll out the dough in a rectangle, sprinkle all over with the grated cheese and bacon, cubed Provola cheese and salami. 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.
Instructions to make Il casatielo napoletano Neapolitan Easter bread:
- 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 😊😍
It's prepared on God Friday to be eaten the days after and it also nice to be eaten for Easter Monday. Iniziate a lavorare a velocità bassa gli. Here is the classic Easter recipe of the Neapolitan casatiello, one of the most typical dishes of Neapolitan cuisine. It is a substantial stuffing rustic very similar to the tortano, but which is crowned with hard-boiled eggs for Easter. Il casatiello napoletano è un lievitato salato tipico della Campania, farcito con uova sode, salumi e Casatiello Savory Easter Cake Recipe
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