The Neapolitan Casatiello recipe is a great one classic of Campania cuisine, the undisputed protagonist of the table by Easter. It’s about a rustic bagel, with a dough similar to that of bread, stuffed with cured meat And cheeses, surmounted by egg The Casatiello is excellent both warm and cold, tradition has it that it is prepared on the evening of Good Friday, to be eaten the next day.
Ingrediants
- 600 g of flour 0
- 300 g of water
- 10 g of brewer’s yeast
- 40 g of lard
- Salt to taste
- pepper as needed
- 150 g of salami napoli
- 150 g of pecorino
- 3 eggs to decorate
FOR THE STUFFING
How to prepare: Neapolitan rustic casatiello
METHOD
The Neapolitan Casatiello is a leavened from the oven of the Neapolitan culinary tradition, with ancient origins. With its filling rich in cheese And sausages, was a special dish, which was prepared only on the occasion of parties and anniversaries, required a long leavening and was cooked in a wood oven. Over time it has become one of the symbolic dishes of Easter week in Campania.
If the name comes from the cheese filling: ‘case’ in Neapolitan, the appearance recalls the symbolism of the Passion and Resurrection of Christ. The circular shape represents the crown of thorns and the eggs caged by a cross are the symbol of rebirth. There is no single recipe of Casatiello, but many variations depending on the area of Campania, and from family to family, so much so that on Easter Monday you can also taste ten different Casatielli in the same picnic. In addition to the rustic preparation, there is also the sweet version of Casatiello, with sugar glaze and diavulilli (sprinkles colored) similar to the Irpinia Easter pine cone.
To find out about the other recipes of the Campania tradition, consult the dedicated section.
OTHER TASTY RECIPES: Salty bread pie, Salty spinach and parmesan plumcake, Full pizza
- Execution
- average
- Preparation time
- 15 min
- Cooking time
-
50 min
- Rising time
-
6h
- Portions
-
12
How to prepare: Neapolitan rustic casatiello
Before starting to knead your Casatiello, arrange all the necessary ingredients on the work table. Place the flour on a pastry board and work it slowly with the warm water, in which you have melted the yeast, a pinch of salt and pepper.
Add half of the lard and work vigorously, if the dough is too hard, add more water.
When the dough is well strung, that is homogeneous and elastic, let it rise in a bowl, covered with a cloth, for at least 4 or 5 hours.
Roll out the leavened dough on a wooden surface with the help of a rolling pin. Remember to put aside a small ball of dough that will be used at the end, to make the crosses on the eggs.
Dice the salami and cheese and carefully wash the eggs that will be used to decorate the Casatiello
Stuff the Casatiello with diced meats and cheeses and roll up the pastry
Seal the sides of the Casatiello so that the filling does not come out during cooking. Arrange everything in a donut pan with a diameter of 24-26 cm, previously greased with lard
Arrange the raw whole eggs on the donut and, with the remaining part of the dough, cage each egg.
Let it rise for at least another 2 hours.
Massage the Casatiello with the remaining lard and bake at 180 degrees for about 50 minutes. Let your Casatiello cool and taste it the next day, it will be even better.
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