Neapolitan Casatiello with Bimby..who doesn’t know the Neapolitan casatiello, the quintessential savory Easter bread from the Neapolitan tradition, along with the tortano and the ripped casatiello? Well, if you haven’t tried it, I highly recommend you do, it’s really delicious, tasty, a joy to eat, and hard not to ask for seconds!
The casatiello recipe is very similar to that of tortano: the difference between the two is that in casatiello, the eggs are placed on top as decoration, while in tortano they are placed inside (obviously shelled) along with the rest of the filling. One thing is certain, both versions are delicious! In the ripped casatiello, however, cold cuts and cheeses are added directly into the dough. A real treat to try!
In my recipe, I will include both the Bimby and the traditional method, so everyone can try it!
Well, let’s get straight to the recipe and see how to prepare the Neapolitan Casatiello with Bimby and in the traditional way. But first, I’ll leave you with some links that might be useful during the Easter period.
- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Day
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: Easter Monday, Easter
- Energy 502.88 (Kcal)
- Carbohydrates 47.84 (g) of which sugars 3.82 (g)
- Proteins 23.11 (g)
- Fat 25.33 (g) of which saturated 10.64 (g)of which unsaturated 13.31 (g)
- Fibers 2.31 (g)
- Sodium 1,475.09 (mg)
Indicative values for a portion of 172 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 Neapolitan Casatiello with Bimby
- 4 cups all-purpose flour
- 1 1/4 cups Water
- 1 tsp Sugar
- 2 tsp Salt
- 12 g fresh yeast
- 1/4 cup lard (but if you don't have it or don't want to use it, use butter)
- 1 tsp pepper
- 7 oz cheeses (pecorino and spicy provolone or other mixed cheeses)
- 7 oz Neapolitan salami
- 3 1/2 oz bacon (or capocollo or both)
- 2 eggs (for garnish)
Tools
- Bimby
- Pan for casatiello 10-11 inches
- Cutting Board
- Knife
Preparation of Neapolitan Casatiello
To prepare Neapolitan Casatiello with Bimby, put water, lard (or butter), sugar, and yeast in the bowl: 3 min 98°F speed 1.
Add the flour, pepper, and salt: knead 8 minutes spiga speed.
Place the dough in a bowl, seal it with plastic wrap, and let it rise for at least three hours or until the dough has doubled.
Meanwhile, dice the cold cuts and cheeses in a bowl and mix them quickly with your hands. Traditionally, Neapolitan salami, pancetta, capocollo, pecorino, and spicy provolone are used in casatiello. However, you can also use other cold cuts and cheeses. I recommend, though, not replacing the salami and pecorino, as they give the characteristic flavor to the casatiello.After the rising time, take the dough, roll it out with a rolling pin to a thickness of about 1/2 inch and shape it into a rectangle. Set aside a small part of the dough, which you will use to create the strips over the eggs.
Sprinkle the rectangle with the mix of cold cuts and cheeses, sprinkle with pepper to taste, leaving about 1/2 inch from the edges, and then roll the rectangle tightly from the long side.
Generously grease a casatiello pan measuring 10-11 inches and place the rolled dough inside, shaping it into a ring and sealing well the meeting point of the two ends. Arrange the raw eggs on the surface of your casatiello at regular intervals and secure them with small strips of dough, forming a cross.
Let it rise again until the casatiello reaches the edge of the pan.
After the second rising time, bake in a preheated ventilated oven at 340°F for 10 minutes and then at 355°F for 40-45 minutes. The surface should be well browned and cooked.
Your Neapolitan casatiello with Bimby is ready to be enjoyed!
So far, we have seen how to prepare the Neapolitan casatiello with Bimby. Now let’s see the traditional method. To prepare the Neapolitan casatiello without Bimby, dissolve the yeast in a little room-temperature water (taken from the total) in a bowl, along with the sugar.
In a large bowl, add flour, pepper, and lard. Start pouring in the remaining water, kneading all the ingredients. When the flour has absorbed the water, add the salt as the last ingredient. Transfer the dough to a floured surface and work it vigorously for at least 5-10 minutes until you obtain a smooth and firm dough.
This operation can be done by hand or with the help of a stand mixer.Place it in a bowl and seal with plastic wrap. Let it rise until doubled (it will take at least 3 hours).
Meanwhile, dice the cold cuts and cheeses and mix them in a bowl.
After the rising time, take the dough, roll it out on a floured surface with a rolling pin, shaping it into a rectangle with a thickness of 1/2 inch. Set aside some dough for the strips over the eggs.
Sprinkle the surface with the mix of cold cuts and cheeses, add pepper to taste, and then roll the rectangle tightly.
Grease a doughnut pan 10-11 inches in diameter and place your casatiello inside, joining and sealing the two ends well. Place the raw eggs on the surface at regular intervals and secure them with strips of dough, forming a cross. Proceed with the second rising until the casatiello has reached the edge of the pan.
At the end of the second rising, bake in a preheated ventilated oven at 340°F for 10 minutes and then at 355°F for another 40-45 minutes, or until the surface is well cooked.
Serve your Bimby and traditional method casatiello warm or cold…it’s really delicious!
Notes
– Don’t overdo the salt, as the cold cuts and cheeses will make the entire casatiello savory.
– I recommend making it a few hours in advance or even the day before: this way, the flavors will have time to blend together.
– If you have any leftovers, store it well-sealed at room temperature or in the fridge. When you are ready to eat it, you can slightly warm it in the oven or in an air fryer. Alternatively, you can also slice it and freeze it already portioned.
Are the eggs on the casatiello raw?
Yes, they are washed well, dried, and placed on the casatiello. They will cook in the oven and can be eaten hard-boiled.
Can lard in the casatiello be replaced with butter?
The original recipe calls for lard, but you can alternatively use the same amount of butter.
