The torn casatiello is a tasty and quicker variant of the classic Neapolitan casatiello, which, along with the tortano, is prepared for the Easter period. Everyone, but especially savory lovers, will go crazy for its goodness.
Unlike the classic casatiello, where the dough is rolled into a square and the filling is sprinkled all over the dough before being rolled, in the torn casatiello the cold cuts and cheeses are included in the dough itself. The torn casatiello, in fact, gets its name from the fact that the dough, once ready, is “torn” with hands, to incorporate the cold cuts and cheeses, then kneaded again to distribute the filling evenly before proceeding with the first rise.
Traditionally, raw eggs are placed on top, although some prefer to put them in the filling, as in the tortano.
As a good savory lover, a few years ago, I tried both the tortano and the casatiello, and everyone loved them. This year I wanted to try this “torn” version of the casatiello. I had already seen it last year on social media, and this year I decided to try it. It is difficult to say whether I liked the classic version or this torn version better, because even though the ingredients are the same, in my opinion, the final result is different. I must say that this version is delicious because the cold cuts on the surface get toasted, giving a unique flavor.
The recipe I propose is very simple, but since it is a leavened dough, it always needs its rising times. I recommend preparing it a day in advance, so that with the rest, all the flavors can blend better.
Speaking of cold cuts and cheeses, Neapolitan tradition dictates using Neapolitan salami, pancetta, or capocollo, pork cracklings (although outside of Campania, they are a bit difficult to find), Pecorino and Caciocavallo or Provolone. However, you can also use a mix of your preferred cold cuts and cheeses.
You can prepare the torn casatiello with the Bimby or a stand mixer, but if you don’t have one, the dough can be made by hand without problems. In the procedure, I will put both versions.
Alright, now let’s move on to the recipe and see together how to prepare the torn casatiello with Bimby and without. But first, I’ll leave you some Easter recipes that you can try during this period.
- Difficulty: Medium
- Cost: Moderate
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 12 People
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Campania
- Seasonality: Easter Monday, Easter
- Energy 379.39 (Kcal)
- Carbohydrates 31.20 (g) of which sugars 2.22 (g)
- Proteins 17.48 (g)
- Fat 21.13 (g) of which saturated 8.14 (g)of which unsaturated 8.64 (g)
- Fibers 1.55 (g)
- Sodium 1,141.46 (mg)
Indicative values for a portion of 115 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 preparing the torn casatiello
- 4 cups g all-purpose flour
- 1 1/4 cups g water
- 2 1/2 tsp g fresh yeast
- 1 3/4 tsp g salt
- 1 tbsp g sugar
- 1/4 cup g lard
- 1 tbsp g black pepper
- 7 oz g Neapolitan salami
- 3 1/2 oz g sweet pancetta
- 3 1/2 oz g spicy provolone
- 3 1/2 oz g pecorino romano
- as needed lard (to grease the mold)
- 4 eggs (to decorate the casatiello)
Tools for preparing the torn casatiello
- Pan for casatiello 9.5 inches
- Stand Mixer
- Cutting Board
- Knife
- Food Scale
Steps for preparing the torn casatiello
Let’s see together how to prepare the torn casatiello. I will first provide the traditional method and then the one with the Bimby.
In both cases, start by cutting the cold cuts and cheeses into pieces of roughly the same size with a knife. Set aside about 1.8-2.1 oz to decorate the surface.
Once the cold cuts and cheeses are cut and set aside for now, proceed with preparing the dough.
In a large bowl, put the room temperature water, the crumbled yeast, and the sugar. Mix the ingredients until the yeast is completely dissolved.
Add the pepper, lard, and flour. Start kneading, and when the flour has absorbed all the water, also add the salt.
Knead vigorously for 5-10 minutes until a smooth dough is obtained. Remove about 2.1-2.5 oz from the total dough and set it aside. You will need it to make the strips on the eggs.At this point, tear the dough into “pieces”.
Add the cold cuts and cheeses that you previously cut and set aside and continue kneading, making sure to distribute the filling evenly.Put the dough in a bowl, cover it, and let it rise until doubled in size. It will take about 2-3 hours.
When the first rise is over, generously grease the mold with lard to prevent the cheeses from sticking to the mold and, with hands greased with lard, create a loaf and put it in the bundt pan, sealing the ends well.Wash 4 eggs well, dry them, and place them on the casatiello. With the dough you set aside, create small strips and place them on the eggs, forming a cross. Sprinkle the surface of the torn casatiello with the cold cuts and cheeses you set aside.
Let the torn casatiello rise until it reaches the edges of the mold.
Preheat the oven to 356°F fan and, when it reaches temperature, place the casatiello in the lower part of the oven. Bake for about 40-45 minutes. The casatiello should be well-cooked.
Once ready, let it cool completely before unmolding and serving in slices.The torn casatiello can also be prepared with the Bimby. Let’s see the various steps together. After cutting the cold cuts and setting aside about 1.8-2.1 oz for the surface, prepare the dough.
In the bowl, put the water, yeast, and sugar. Dissolve 2 min. 98.6°F speed 1.
Add lard and pepper: 2 min. 98.6°F speed 1.
Also add the flour and, finally, the salt. Knead 5-6 min. Knead speed.
Take the dough from the bowl, remove about 2.1-2.5 oz, and set it aside.
Tear the obtained dough and put it in the bowl, alternating it with the cut cold cuts and cheeses. Knead again 2 minutes speed 2-3 Reverse.Remove the obtained dough from the bowl, work it slightly with your hands to distribute the cold cuts and cheeses evenly. Put it in a bowl, cover with a lid or plastic wrap, and let it rise until doubled in size.
Once the first rise is over, grease the bundt pan for the casatiello well and, with hands greased with lard, create a loaf with the dough and insert it into the mold.
Wash 4 eggs, dry them, and place them on the surface of the casatiello.With the dough you set aside, create small strips and place them on the eggs, forming a cross. Sprinkle the rest of the surface with the remaining cold cuts. Let it rise until the casatiello reaches the edge of the mold.
Bake at 356°F fan mode for about 40-45 minutes. When the torn casatiello is well-cooked, take it out and let it cool completely.
Storage and Tips
– Don’t overdo it with the salt because the cold cuts and cheeses inside the dough will ensure the right saltiness for the casatiello.
– Prepare it a day in advance: with rest, the flavors will meld better.
– The amount of pepper I put in the recipe gives the dough the right level of spiciness. If you don’t like the taste of pepper, reduce the quantity, but don’t eliminate it entirely.
– The eggs should be placed raw, well-washed, and dried on the casatiello. Once cooked, do not throw them away. Consume them later as hard-boiled eggs.
FAQ
Can the eggs go in the dough?
In theory, yes. In practice, the hard yolk would give the dough a “yellowish” color. It’s up to you to decide whether to use the eggs along with cold cuts and cheeses as a filling or place them only on the surface as decoration.
