I love traditional recipes, but even though my mother is of Campanian origin, I had never tried making Casatiello with cold cuts and cheeses. Now I think I won’t stop proposing it anymore: both my family and I found it uniquely delicious, truly extraordinary. Soft, tasty, fragrant, with a rich flavor, I recommend it to you.
I used olive oil instead of lard, I know the original is with lard, let’s not start a debate, in this case, you can use 100 grams of lard instead of olive oil.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 15 Hours
- Preparation time: 30 Minutes
- Portions: 8/10 people
- Cooking methods: Oven
- Cuisine: Italian Regional
Ingredients
- 350 g Manitoba Flour
- 350 g All-purpose Flour
- 7 g Fresh Brewer's Yeast
- 100 ml olive oil (or 100 grams of lard)
- 20 g Fine Salt
- 200 g sausage (spicy and other mixed cold cuts, see notes)
- 200 g cheeses (mixed, see notes)
- 3 Eggs
- 380 ml Water
- as needed butter (spray, baking release agent)
- 4 Eggs
- 1 egg (beaten, for brushing the surface)
Preparation
In a glass, put a little water (taken from that indicated in the ingredients) and warm it slightly. Add a tablespoon of flour (also taken from the total), crumbled yeast, and let it activate for about ten minutes.
Put the flours, yeast, and water gradually into a mixer and start mixing.
Then add the oil in a stream, the salt, and continue until the dough is kneaded (about 10 minutes).
Place the dough on a floured board and continue to work it with your hands until you get a smooth and non-sticky dough.
Place in a large bowl, cover with a towel. Let rise overnight in a sheltered place (8/10 hours).
In the morning you will find your dough well-risen.
Cook the 3 eggs in a saucepan with salted water for about 5 minutes, they should be hard-boiled.
Prepare the cold cuts, cheese, and hard-boiled eggs, cutting them into rather small cubes.
Grate the parmesan cheese.
Now place the dough on a floured board, set aside a little dough (about 50 grams for the strips to place over the eggs).
Roll out the dough with a rolling pin to obtain a rectangle of about 20×16 inches (50×40 cm).
Cover the dough sheet with the cold cuts and cheeses, roll it up from the longer side without tightening too much.
Grease with spray butter (baking release agent) and flour a bundt cake pan with a diameter of 9.5 inches (24 cm) and a height of 2 inches (5 cm).
Place the filled roll inside, trying to insert the ends one into the other.
Brush the surface with the beaten egg.
Wash the 4 eggs thoroughly and place them on top of the casatiello.
Roll out the dough you set aside with a rolling pin and form the strips to place over the eggs.
The Casatiello must rest covered in a sheltered place for about 4/5 hours.
After this time, it should have increased in volume.
Bake in the oven at 355°F (180°C) for 60/70 minutes.
After about 30 minutes of baking, cover with a sheet of aluminum foil to prevent it from burning and drying out on the surface.
Suggestions/tips
Of course, you can use the cold cuts you prefer: coppa, cooked ham, cracklings, salami. I used: 60 grams of spicy sausage, 60 grams of mortadella, 80 grams of prosciutto.
You can also use the cheeses you like best: pecorino, provolone. For this recipe, I used: 50 grams of grated parmesan, 150 grams of emmenthal.
The Casatiello is made with lard, in this recipe I used olive oil and I guarantee it turned out great. Alternatively, you can use 100 grams of lard.
If you liked the recipe for Casatiello with cold cuts and cheeses, try other savory pie recipes:
Collection: Savory Pie Recipes
My Social Channels!
To not miss any recipes you can also follow me on:
If you want to stay updated put like on my Facebook page
