The Casatiello with friarielli and pancetta is a reinterpretation of the classic Neapolitan savory bread that usually includes cured meats and cheeses. Friarielli are widely used in Naples and I liked pairing them with pancetta; the result is a soft dough that almost melts in your mouth — it was a real discovery!
If you try making the Casatiello with friarielli and pancetta, post a photo or leave a comment on Cucina con Maky&Peppa.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 665.42 (Kcal)
- Carbohydrates 72.34 (g) of which sugars 2.03 (g)
- Proteins 29.93 (g)
- Fat 30.65 (g) of which saturated 6.48 (g)of which unsaturated 7.00 (g)
- Fibers 4.81 (g)
- Sodium 2,146.74 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Casatiello with friarielli and pancetta:
- 4 3/4 cups type 0 flour (or all-purpose flour)
- 1 2/3 cups water
- 2 tbsp extra virgin olive oil
- 2 1/2 tsp salt
- 2 2/3 tsp fresh brewer's yeast (about 8 g)
- 12 oz friarielli (broccoli rabe) (about 350 g)
- 7 oz pancetta (about 200 g)
- 9 oz smoked provola cheese (about 250 g)
- to taste salt
- to taste red pepper flakes
- to taste Pecorino Romano
- 4 tbsp extra virgin olive oil
- 1 clove garlic
Tools
- Baking pan
Steps for Casatiello with friarielli and pancetta:
In a bowl, mix the water, yeast and oil.
Then add the salt and the flour.
Mix until you obtain a dough ball.
Let it rise for about 3 hours.
Clean the friarielli by removing the stems and the tougher leaves and wash them well.In a skillet, sauté the garlic with the red pepper flakes and the oil.
Add the friarielli, season with salt and cover, letting them cook for about 15 minutes.
After the dough has risen, roll it out into a circular shape and top with the friarielli, pancetta, provola and Pecorino Romano.
Roll the dough up and seal the two edges.
Let it rise in a round pan for another hour.
Bake in a preheated convection oven at 320°F (160°C) for 40 minutes.
ENJOY YOUR MEAL, MAKY!
You can store the Casatiello with friarielli by placing it in a closed container for about two days, or in its baking pan covered with aluminum foil.
Another delicious variation is to replace the pancetta with sausages, browning them in the pan together with the friarielli.
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