NEAPOLITAN STRACCIATO CASATIELLO, a rustic specialty typical of Easter and Easter Monday with cured meats, cheeses and pepper, the traditional ancient recipe that is very simple to prepare.
Today I made the legendary NEAPOLITAN STRACCIATO CASATIELLO, the real one 😄 the one that fills the whole kitchen with aroma and immediately gives you a festive feeling. It’s one of those recipes we make every year, because besides being delicious it’s also super practical: perfect as an Easter appetizer but also ideal to take out for Easter Monday.
The great thing about the NEAPOLITAN STRACCIATO CASATIELLO is precisely its simplicity: a soft dough and a very rich filling, where salami, mortadella and prosciutto should never be missing, together with sweet and sharp provolone, Parmigiano, pecorino and a generous sprinkle of pepper. The peculiarity is that everything is kneaded together, and that’s where the name “stracciato” (torn) comes from: the dough is “torn” while you work it because the filling is already mixed inside.
Join me in the kitchen today for Neapolitan stracciato casatiello.
- Difficulty: Easy
- Cost: Low cost
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 10-15
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 1/2 cups strong flour (for leavened doughs, like Manitoba)
- 1 2/3 cups soft flour (for pastries (your usual flour))
- 1 cup water
- 3 1/2 tbsp lard
- 1 3/4 oz Neapolitan salami
- 1 3/4 oz cooked ham
- 1 3/4 oz cured ham (prosciutto crudo)
- 1 3/4 oz mortadella
- 2 3/4 oz sharp provolone
- 2 3/4 oz mild provolone (sweet)
- 1 oz pecorino (sheep cheese)
- 1 oz grated Parmigiano-Reggiano
- 4 eggs
- 1/2 cube fresh brewer's yeast
- black pepper
- salt
Steps
Boil all the eggs for 8-9 minutes and set aside. Dissolve the brewer’s yeast in the water, pour half of the water into the mixer, add half of the flours and start kneading.
Add the cured meats and cheeses cut into cubes, a sprinkle of pepper, a pinch of salt, the grated cheeses, the rest of the flour and the lard, mix everything well.
Place the dough in the pan greased with lard, arrange the eggs and, if you like, use a bit of dough to make strips on top.
Let rise covered with a cloth until doubled, about 3-4 hours.
Preheat the oven to 356°F and bake for about 40 minutes; always test with a skewer to check the internal cooking — it should come out dry.
Enjoy!
If you like the recipe click the stars at the bottom of the article. THANK YOU!
NEAPOLITAN STRACCIATO CASATIELLO
Useful tips
Use quality cured meats and cheeses for a more intense flavor
Don’t overdo the filling to avoid weighing down the dough
Let it rise well to obtain a soft casatiello
Also great the next day, it stays soft and tasty
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FAQ NEAPOLITAN STRACCIATO CASATIELLO
What is the difference between casatiello and tortano?
Casatiello has whole eggs on top of the dough, while tortano has them inside.
Can I remove the pepper from the stracciato casatiello?
If you don’t like it you can always leave it out.
Which cured meats are typical for the filling?
Usually salami, ham (cooked and cured) and mortadella are used; you can also add speck if desired.
Can I prepare the casatiello in advance?
Of course! Yes, it’s perfect even the next day; in fact it becomes even more flavorful.
