Casatiello is one of the most loved and representative recipes of Neapolitan culinary tradition, prepared especially during the Easter period. It is a rich, soft, and flavorful rustic dish, stuffed with cured meats and cheeses, carrying with it an irresistible aroma and a taste that wins everyone over. Preparing it at home is a true ritual that brings family and friends together around the table, creating moments of conviviality. Discover the Casatiello recipe, a classic that cannot be missed in your festivities!

If you’re looking for other recipes for your Easter or Easter Monday table, take a look here:

Difficulty: Medium
Cost: Medium
Rest time: 3 Hours 30 Minutes
Preparation time: 1 Hour
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: Easter, Christmas

Ingredients

Dough for a mold (pan) with a 11-inch diameter on the surface

13.4 oz all-purpose flour
7.1 oz bread flour
1.5 cups water (room temperature)
0.6 oz fresh yeast
1.8 oz lard
0.4 oz sugar
0.4 oz salt
8.8 oz Neapolitan salami
3.5 oz pecorino romano
7.1 oz provolone
2.1 oz grated parmesan
to taste pepper
4 eggs
as needed lard

Tools

Stand Mixer
Pastry Board

Steps

Prepare the casatiello.

Start by dissolving the yeast in the water. Then, in a large bowl or stand mixer, mix together the all-purpose and bread flours, add the sugar, and then incorporate two-thirds of the water with the yeast. Mix the ingredients well, and add the salt.
Add the remaining water and knead well to combine the ingredients. Then, cover the dough with cling film or a plate and let it rest for 10 minutes, which will make the processing easier. After the rest, incorporate the lard, adding it piece by piece.
After giving reinforcement folds, use a dough scraper to transfer the dough to a bowl previously greased with lard, cover with cling film, and let it rise in a turned-off oven (preheated to about 122°F for five minutes) for about 3 hours, until it doubles in volume.
Meanwhile, prepare the ingredients for the filling: cut the salami, pecorino, and provolone into cubes.
After the rising time, invert the dough onto a floured pastry board, take a piece weighing about 2.5-2.8 oz and set it aside to create the crosses on the eggs. Roll out the rest of the dough with a rolling pin to form a rectangle about 20×16 inches. Distribute the filling ingredients over the entire surface, leaving about 0.4 inches from the edge free.
Sprinkle with grated Parmigiano Reggiano and plenty of freshly ground black pepper over the entire surface of the dough. Roll up starting from the long side, being careful not to break it.
Place the roll obtained in a pan previously greased with lard, and after carefully washing the eggs, dry them and gently insert them into the dough. Take the reserved piece of dough and form 8 strips, then use them to form a cross on each egg, pressing the ends gently to adhere. Cover with cling film and let rise for another 30 minutes.
After the rising time, brush the surface of the casatiello with some melted lard, a sprinkle of pepper (optional) and bake in a preheated static oven at 356°F for 50 minutes, on the lowest shelf (not in contact with the base of the oven).
Take the pan out of the oven and brush the surface again with lard, then bake again at 392°F for another 10 minutes, this time placing it on the central shelf.
Once cooked, let the casatiello cool for about half an hour before removing from the mold and slicing.