The Neapolitan casatiello original recipe typical of the Easter period, reminds me of my “Neapolitan past,” especially my mother-in-law Rosa! She was a petite lady, with a decisive demeanor and green eyes, a fantastic cook and a perfect mother-in-law!
Her Neapolitan casatiello was sumptuous, full of spicy salami, provola, a wonderful thing that was devoured in a flash!! Every time she came to the house, she always brought me and I say always, a little gift and every time I was at lunch with them, there was a little dessert for me on the table!!! A recipe dedicated to the hugs and smiles received from ROSA…
The Neapolitan casatiello is the savory pie prepared mainly during the Easter period. In simple terms, it’s a rustic dish made in the shape of a ring decorated with hard-boiled eggs fixed to the dough with 2 strips of dough which symbolize the crown of thorns placed on Christ’s head.
The Neapolitan casatiello is the essential food to take for the Easter Monday picnic because it is easily transportable, does not require refrigeration, and can be eaten like a rich and tasty sandwich.
It’s a recipe we can also define as a “fridge-clearer” because it contains many typical Mediterranean ingredients like spicy salami, provolone, lard (which we can substitute with the same weight of EVO oil) and it is of UNIQUE goodness!
The Neapolitan casatiello can be stored for up to 3 days in a food bag to maintain its fragrance and aroma.
If you don’t have fresh brewer’s yeast but only dehydrated dry yeast, remember that a 25-gram block corresponds to a 7-gram sachet; the ratio is about 3:1, precisely 3.29. If you want the perfect formula for calculating proportions, follow this formula:
— If you want to convert the amount of fresh brewer’s yeast to dry yeast:
g of fresh yeast indicated in the recipe ingredients : 3.29= g of dry yeast
–– If you want to convert the amount of dry yeast to fresh yeast:
g of fresh yeast indicated in the recipe ingredients x 3.29= g of dry yeast
*Too bad this year we can forget about the picnic, all stuck at home due to Covid-19!
NEAPOLITAN CASATIELLO original recipe
The kitchen of ASI
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours 30 Minutes
- Preparation time: 45 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients ORIGINAL NEAPOLITAN CASATIELLO recipe
- 5 cups all-purpose flour
- 1 packet dry brewer's yeast (for me Mastro Fornaio)
- 3.5 oz spicy salami
- 3.5 oz provolone (in chunks)
- 4 tbsps Parmigiano Reggiano DOP (grated)
- 5 medium eggs (4 in the dough, 1 to brush before baking)
- 4.2 oz lard
- as needed water
- as needed salt
- as needed pepper
Tools ORIGINAL NEAPOLITAN CASATIELLO recipe
- Food scale G3Ferrari G20062
- Glass
- Work surface
- Rolling pin
- Bundt cake pan springform cm 20/22
FOR THE PREPARATION of the ORIGINAL Neapolitan Casatiello Recipe
For the original Neapolitan casatiello recipe put the yeast in half a glass of warm water and wait for the famous fermented foam.
Place the flour on the work surface with the melted lard (I use the microwave), salt, and pepper.
Then add the “foamy” yeast and enough warm water until the dough no longer sticks to your hands.
Continue to work for at least 15-20 minutes or until you have a fairly smooth and homogeneous dough.
Leave it in a place away from drafts and covered with a cloth for at least 2 hours.
After this time, magically, the dough for the Neapolitan casatiello will become roughly like this.
Now, using the ROLLING PIN and setting aside a little dough for the dough crosses that will secure the hard-boiled eggs, roll it out into a fairly thin but not too thin rectangle.
Generously sprinkle it with chunks of salami, diced provolone, and cheese.
Roll it up like a salami, our future Neapolitan casatiello original recipe, and after greasing a bundt pan with a little lard, place it inside.
Now add the 4 eggs and with the dough set aside, make strips to secure them and attach them to the Neapolitan casatiello with dough Xs as you see in the photo and brush the surface with the other beaten egg.
Cover and let rise another 30 minutes and then….
At this point, bake in a preheated oven at 350°F – 390°F for about 40 – 45 minutes or depending on your oven’s characteristics.
Then bring to the table and …bon appétit with the original Neapolitan casatiello recipe, a savory preparation that cannot be missed on the table during Easter and beyond!!
Annalisa
