Today I prepared the famous Neapolitan Casatiello.
I’ve always heard about Casatiello but never tried it until now. It was a great success, truly delicious, and I received many compliments.
I ask for forgiveness from Neapolitans for the final result, but for a first attempt, I was satisfied.
Casatiello along with the Torta Pasqualina are among the most popular rustic dishes during Easter. They are excellent both hot and cold, making them perfect to prepare in advance for a trip, especially on Easter Monday. You might also be interested in:
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 4.8 cups all-purpose flour
- 1.7 cups water
- 5.3 oz sourdough starter
- 2 tsp salt
- 0.5 cups lard
- 1 pinch black pepper
- 3.5 oz diced salami
- 3.5 oz diced mortadella
- 3.5 oz diced provola
- 1.8 oz grated pecorino
- 1.8 oz grated grana
- 4 hard-boiled eggs
Tools
- Stand Mixer
- Bowl
- Bundt Pan
- Rolling Pin
Steps
In the stand mixer bowl, dissolve the starter in the water.
Add the rest of the Casatiello ingredients and mix until the dough no longer sticks to the bowl sides.
Form into a ball and let rise in the bowl until doubled.
Pour all Casatiello ingredients into the Thermomix and mix for 5 minutes on kneading speed.
Transfer to a bowl and let rise until doubled.
Dissolve the sourdough starter in the bowl with the water.
Add the remaining ingredients and mix until a ball forms.
Form into a ball and let rise until doubled.
Deflate the dough and transfer it to a board. Roll it out gently with a rolling pin. Set aside a small piece of dough for the final decoration. Add the filling ingredients.
Gently roll into a long salami shape.
Place it on a greased pan. Decorate with hard-boiled eggs and place strips of dough over each egg to form a cross. Let rise until the Casatiello reaches the pan’s edge.
Once risen, bake at 356°F for about 50 minutes.
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