Casatiello is a rustic pie from the Neapolitan tradition, prepared for Easter lunch. The dough is similar to focaccia but shaped like a ring and enriched with a filling of cured meats, cheeses and even vegetables if you like. In this version I filled it with cooked ham, provola, peas and grated Pecorino, and of course eggs, the symbol of Easter.
Traditionally it is prepared on Good Friday and left to rest overnight. Don’t be alarmed: apart from the rising times, the preparation is simple. You’ll certainly impress when you bring it to the table. It’s very appetizing and the crust stays nice and crunchy.
I also recommend stuffed hard-boiled eggs as an appetizer; for a first course try fregnacce or crepes in broth (an Abruzzese tradition); for a second a very tender and tasty rabbit alla Ligure, and a few savory pies before moving on to a homemade colomba.
Now let’s go through the procedure together.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 8 Hours
- Preparation time: 40 Minutes
- Cooking time: 30 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 4 cups type 1 or 0 flour (about 500 g / 17.6 oz)
- 1 packet active dry yeast (7 g, about 2 1/4 tsp)
- 2 tsp sugar
- 1 1/4 cups lukewarm water (300 ml)
- 3 tbsp extra virgin olive oil (about 50 ml)
- 1 tsp salt
- 5.3 oz provola cheese, diced (about 150 g)
- 7 oz cooked ham, diced (about 200 g)
- 1 1/4 cups frozen peas (about 200 g / 7 oz)
- 3.5 oz grated Pecorino (about 100 g)
- 3 eggs
Tools
- 1 Bowl
- 1 Work surface
- 1 Wooden spoon
- 1 Bundt pan (ring mold)
- 1 Measuring jug
Steps to prepare the casatiello
To prepare the delicious Neapolitan casatiello start by taking a bowl and a plastic measuring jug.
First, pour the lukewarm water (about 1 1/4 cups / 300 ml) into the measuring jug, then add the dry yeast and the two teaspoons of sugar. Stir well until dissolved.
Then, in the bowl add the flour first, then the extra virgin olive oil, then the water with the dissolved yeast, and finally the salt. Begin to knead with your hands. I do it directly in the bowl, but if it’s more convenient you can knead on the work surface.
You will obtain a smooth, compact dough ball which you will cover with plastic wrap or a tea towel and let rest and rise for 8 to 10 hours.
After the rising time, turn the dough out onto a floured work surface and, using a rolling pin, form a rectangle roughly 16 x 8 in (about 40 x 20 cm), not too thin. If it’s easier you can roll it out on parchment paper. Next, distribute the filling with the diced cheese and sprinkle with grated Pecorino.
At this point, roll up the long side without rolling too tightly to form a log. Then gently place it into the previously floured bundt pan and join the two ends together.
Now wash the eggs well, dry them and place them evenly around the casatiello, pressing them in slightly. Using leftover strips of dough, form an X over each egg and press the ends into the dough. Finally, let it rise again for 3–4 hours. Finish by brushing with extra virgin olive oil and bake at 356°F (180°C) for about 30 minutes, until golden.
Finally, remove from the oven and serve… enjoy!
Tips and notes
Casatiello keeps for up to two days in a cool, dry place, preferably refrigerated.
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