The Casatiello with FiberPasta Flour

Traditional recipe and also with the Bimby.

No, I’m not crazy, but I did it and the blood sugar is all ok.

I started with a plate of leafy green vegetables and then a nice slice of Neapolitan Casatiello made with FiberPasta flour.

This delight is a typical recipe of Neapolitan tradition prepared during the Easter period.

The original is known as a recycling recipe, meant to use all the leftover cold cuts and cheeses, and in a poor reality where butter was not used, the housewives created this delight as a makeshift dish.

Little did they know at the time that they were creating a staple of Neapolitan cuisine.

Today, we will make it lighter and not as greasy as the original.

For our recipe, it is a leavened dough, enriched with allowed cold cuts, then boiled eggs, and lots of pepper.

What differentiates the casatiello from the tortano is that in the tortano the eggs are chopped and included in the dough, along with pieces of cold cuts, while in the casatiello they are whole and placed on top as decoration.

With this recipe, you can also make the tortano.

Consider it for yourself:

Difficulty: Easy
Cost: Economical
Rest time: 3 Hours
Preparation time: 20 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: Regional Italian
Region: Campania
Seasonality: Easter Monday, Easter

326.26 Kcal

calories per serving

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Energy 326.26 (Kcal)
Carbohydrates 26.13 (g) of which sugars 0.31 (g)
Proteins 21.21 (g)
Fat 13.32 (g) of which saturated 4.40 (g)of which unsaturated 3.81 (g)
Fibers 10.49 (g)
Sodium 1,182.63 (mg)

Indicative values for a portion of 120 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

Let’s go shopping

4 cups low glycemic index flour (FiberPasta)
0.7 oz fresh yeast
1.5 cups water
1.5 tsp baking soda
0.3 cups extra virgin olive oil
2 tsp salt
5.3 oz diced cooked ham
5.3 oz diced cured ham
3 hard-boiled eggs
3.5 oz grated Parmesan cheese
to taste black pepper

The Casatiello with FiberPasta

Tools

What we need

1 Mixer or the Bimby
1 Bundt Pan 12 inches
1 Knife

Steps

To make by hand or with the mixer

In a bowl or your mixer, add warm water, yeast, and baking soda, and dissolve everything. Once dissolved, add half the flour and the salt and mix.
As you are mixing, gradually add the remaining flour and the oil. Continue to mix until you achieve a homogeneous dough.
Place the dough on a work surface or in a covered bowl and let it rise for about an hour. If the temperature is low, cover with a blanket. Meanwhile, start cutting the ham into small cubes, and prepare the hard-boiled eggs.
Now, after 1 hour of rising, remove a small ball of about 7 oz from the dough for decoration. That is, to encase the eggs atop the casatiello. Spread the dough on the working surface, and it’s time to add pieces of ham and cheese, and the Parmesan directly into the dough, along with lots of ground black pepper.
Start rolling up the casatiello
So that all the ingredients blend together.
Seal it tightly at the ends, like wrapping a candy.
Transfer everything into a greased and floured bundt pan with a diameter of 12 inches.
Let the tortano rise, covered, until doubled in size, which can take about two to three hours depending on the ambient temperature.
Preheat the oven to 340°F about twenty minutes before baking.
Bake the casatiello for 1.5 hours in the center of the oven. If after this time it hasn’t colored enough, keep it for a few more minutes until it turns golden. Once baked, remove and let it cool in the form before unmolding.
Perform the work with the measuring cup on the lid, pour into the bowl, the yeast, baking soda, and water. 3 minutes at 98°F speed 1.
Once everything is dissolved, add half of the flour and the salt and knead for 5 minutes in spiga mode.
As it’s kneading, gradually add the rest of the flour and the oil through the opening and continue to knead in spiga mode until you obtain a homogeneous dough. From here, follow the recipe from step three as described above.