My First Neapolitan Casatiello: A Recipe of Heart and Tradition
When we talk about Neapolitan Casatiello, we talk about tradition, family, and above all, sharing. Not having a recipe passed down from my family, I did what you always do when you want to learn something authentic: I asked my Neapolitan friends for help! And, as true Neapolitan tradition dictates, with their infinite generosity, they not only sent me their family recipe, but also guided me step by step, explaining every detail with great passion.
The result? A soft and tasty Casatiello, with an authentic flavor. Sure, I still have room for improvement in the execution (for example, I found out that the salami needs to be cut into smaller pieces and distributed better), but since this is only the first of many, I’ll have a chance to perfect it with you. Actually, it’s already gone, so I’ll have to make it again soon!
An important detail concerns a fundamental ingredient of the Casatiello: lard. The original recipe requires its use, but not being able to find it, I replaced it with shortening. I know lard gives a unique taste and texture, so next time I’ll try to find it to make the most authentic version possible.
Before telling you the recipe, I’ll also remind you of other Easter ideas.
- Difficulty: Medium
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Easter Monday, Easter
- Energy 695.74 (Kcal)
- Carbohydrates 37.42 (g) of which sugars 1.54 (g)
- Proteins 30.36 (g)
- Fat 47.61 (g) of which saturated 18.35 (g)of which unsaturated 27.27 (g)
- Fibers 1.30 (g)
- Sodium 1,933.62 (mg)
Indicative values for a portion of 210 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
- 4 cups all-purpose flour
- 7/8 cup type 1 flour
- 1.5 cups water
- 1 tsp fresh yeast
- 1/3 cup shortening (lard in the original recipe)
- 1 tbsp salt
- 1.75 lbs salami (or mixed cold cuts)
- 7/8 cup shortening (lard in the original recipe)
- 6 hard-boiled eggs
- 1/2 cup grated Parmesan cheese
- 1/2 cup Pecorino cheese (grated)
- to taste pepper
- 3 eggs
Tools
- 1 Chocolate mold
- 1 Stand mixer
Preparation
🔹 Traditional method: start with a flour fountain with the ingredients in the center and knead by hand.
🔹 Quick method: use the stand mixer with hook for a soft and well-bonded dough.
Transfer the dough into a lightly oiled container, make a few folds with your hands and shape into a ball. Cover it and let it rise in a warm place for about 3 hours, until it is nice and puffy, just like in the picture!
After rising, transfer the dough to a floured surface, remove a small ball and set it aside.
Use your hands and a rolling pin to give the dough a rectangular shape.
Slightly warm the shortening to make it easier to spread (trust me, it will make your job easier! 😉).
Spread it evenly over the entire surface, using your hands.
Cut the cold cuts and hard-boiled eggs into pieces.
Sprinkle the rectangle of dough with grated Parmesan and Pecorino.
Add the cold cuts, eggs, and a little pepper: Distribute them evenly over the entire surface.
With the help of your hands, gently roll the dough onto itself to form a well-sealed loaf.
Grease the ring cake pan well with shortening, then gently place the loaf inside, joining the ends. Position the open part towards the bottom for a perfect closure.
Place the 3 whole eggs on the surface of the Casatiello and use the reserved piece of dough to create crossed strips over them.
Cover and let rise for another 1 and a half hours in a warm place.
Brush the surface with some shortening for a perfect golden finish, then bake at 356°F (180°C) for about 45 minutes.
NOTES
Don’t rush, rising is essential to achieve a soft and well-risen Casatiello. Let the dough rest for the right amount of time, and you’ll see the result!
When placing the eggs on the surface, don’t forget to create the dough strips for a more scenic result!
If you liked the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can I prepare Casatiello in advance?
Yes, you can prepare Casatiello in advance! After baking it, let it cool completely, then store it in an airtight container or wrap it well in plastic wrap. It keeps well for 2-3 days. You can also freeze it once cooled, for up to 2 months. When reusing, reheat it in the oven for 10-15 minutes to make it soft again.
What is the difference between lard and shortening?
In short, the main difference lies in the type of fat and the processing method. Lard is less refined and more flavorful, while shortening is more processed and has a finer consistency.
