The Neapolitan Casatiello
Traditional recipe and with the Bimby.
This delicacy is a typical recipe from the Neapolitan tradition.
It is prepared during the Easter period.
Born as a recycling recipe to reuse all the leftovers of cured meats and cheeses. In a poor reality, where butter was not used, housewives created this delicacy as a dish to make do, though they did not know at the time that they were creating a staple of Neapolitan cuisine.
It is a leavened dough, enriched with lard, cured meats, cheeses, hard-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 like the pieces of cured meats, while in the casatiello they are whole and placed on top for decoration.
Another small curiosity is that at least 2 tortano are prepared, one for Easter and one for the Easter Monday.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian Regional
- Seasonality: Autumn, Winter, and Spring
- Energy 581.68 (Kcal)
- Carbohydrates 64.07 (g) of which sugars 1.72 (g)
- Proteins 24.48 (g)
- Fat 27.44 (g) of which saturated 10.58 (g)of which unsaturated 9.28 (g)
- Fibers 11.50 (g)
- Sodium 2,445.55 (mg)
Indicative values for a portion of 200 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
The Neapolitan Casatiello
- 4 cups flour
- 0.5 oz fresh brewer's yeast
- 1.25 cups water
- 1 tsp sugar
- 0.9 oz lard (or suet)
- 0.9 oz extra virgin olive oil
- 2 tsp salt
- 5.3 oz Neapolitan salami (diced)
- 5.3 oz pecorino cheese (fresh)
- 3 eggs
The Neapolitan Casatiello
Tools
What we need to make
- 1 Mixer or the Bimby
- 1 Bundt pan 9 inches
- 1 Pastry board
- 1 Knife
Steps
The Neapolitan Casatiello
Dough by hand or in a mixer.
In a bowl or your mixer, put the warm water, yeast, and sugar.
Dissolve everything. Once it’s all dissolved, add half the flour and the salt, and knead.
As you are kneading, you must add the rest of the flour, oil, and lard.
Continue kneading until you obtain a homogeneous dough
Leave the dough on a work surface or in a bowl, cover it and let it rise for about an hour. If the temperature is low, cover with a blanket.
Meanwhile, to get ahead, cut the salami and pecorino into small cubes.
Now that 1 hour has passed since rising, remove a ball of about 7 oz from the dough, which you will use for decoration, meaning to cage the eggs on top of the casatiello.
spread the dough on the work surface
and it’s time to add the pieces of salami and cheese directly into the dough
and work the casatiello until all the ingredients are combined, and lots of pepper, then roll it tightly, always sealing the ends with your fingers.
Transfer everything to the 12-inch bundt pan, after greasing it with a bit of lard.
Place the eggs on top and with the remaining dough make strands with which you will cage the eggs.
.
Bake the casatiello for about 1 hour at 350°F with static heat and placed in the center of the oven. If you see that after the time it has not colored enough, keep it for a few more minutes until it takes on a golden color.
Once cooked, remove from the oven and let it cool before removing from the mold.
Processing with the measuring cup on the lid.
Pour the water, yeast, and sugar into the bowl 3 min 98°F speed 1.
Once everything is dissolved, add half of the flour and the salt, and knead 5 min spike
As you are kneading, through the hole, you must add the rest of the flour, oil, and lard.
Continue kneading, Spike until you obtain a homogeneous dough.
From here on, follow from point 3 as described above.
Storage
The Neapolitan Casatiello: It keeps for 3 days well-sealed at room temperature.
