Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, il casatielo napoletano neapolitan easter bread. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
The casatiello is a savory filled Neapolitan Easter bread that nonna Galasso made from memory. For her it held all the symbolism of faith. Casatiello derives from case, which in Neapolitan dialect means "cheese", because of the use of cheese in the dough and in the filling.
Il casatielo napoletano Neapolitan Easter bread is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Il casatielo napoletano Neapolitan Easter bread is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have il casatielo napoletano neapolitan easter bread using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Il casatielo napoletano Neapolitan Easter bread:
- Get 600 g flour
- Take 15 g active yeast
- Get 200 g lard
- Take 300 ml water at room temperature
- Take 200 g salame - chopped
- Make ready 300 g scamorza cheese - chopped
- Get 50 g Parmesan
- Take 50 g Pecorino
- Get 4 eggs + 1 egg yolk
- Prepare Lots of black pepper
- Prepare Teaspoon salt (don't over do it)
- Get 24 cm round baking tray and a ramekin
It's a rich bread made with rustic ingredients as the tradition calls for, and is decorated with the classic All Reviews for Casatiello Napoletano (Easter Bread from Naples). Made at Easter, the leftovers are perfect for picnics taken on pasquetta, Easter Monday. Lard is more traditional than butter and some make the dough rather like. This recipe is steeped in Neapolitan tradition: It's made the day after the big Easter feast, as a way to use up leftover cheese and meat.
Instructions to make Il casatielo napoletano Neapolitan Easter bread:
- Prepare the ingredients
- Mix yeast in the water and leave for 5 minutes. Add flour to a bowl. Slowly add about half of the water and bring together. Add 50 g of the lard, salt and pepper. Continue adding the rest of the water while bringing together and forming a dough. Knead well. Cover with cling film and leave to proof for an hour
- After an hour. Put the dough between 2 pieces of parchment paper and roll it out with a rolling pin, rectangle shape. Spread a tablespoon of lard on top, use a spatula or your hands. Sprinkle with black pepper. Add a spoonful of the Parmesan and Pecorino. Fold up lengthwise
- Then like a parcel. Put the parchment paper back on top. Roll out rectangle shape (about 40 CM long) and repeat process twice more until lard and cheese is finished. Then roll out for final time, 40cm long. Cut a tiny piece of dough off each end and set a side. Add the chopped salame and scamorza cheese
- Roll up like a sausage. Get a 24cm round baking tray and a ramekin. Grease it well. Add the dough inside and squish it down gently to take the shape doughnut shape. Cover with cling film and leave to proof for at least 3 hours or overnight, I left it overnight because the flavours mix better
- The next day. Wash and dry 4 eggs, raw, not boiled. Place inside as shown. Take the tiny piece of saved dough and create a cross over each one. Take the yolk of the 5th egg and glaze all over. Bake at 160 for 1 hour. Test it's cooked using a toothpick. Eat on Easter Sunday and Monday. Take the egg out, shell it, and eat with the bread as a starter 😊😍
Casatiello is a traditional Easter celebratory special bread of Naples. It is a rich brioche type of dough made with eggs and butter that is studded throughout with cheese and salami. It is a bread that celebrates the end of lent, and each bite tells of the celebration of the rebirth of Christ. Put the flour in a mixing bowl, make a well in the centre and add all of the other ingredients. Roll out the dough in a rectangle, sprinkle all over with the grated cheese and bacon, cubed Provola cheese and salami.
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