CASATIELLO: THE NEAPOLITAN EASTER CLASSIC RECIPE

This savory bread, embellished with a combination of cheeses, cured meats and the surprise of whole eggs embedded inside, is a staple of Neapolitan cuisine, particularly during festive occasions such as Easter.

Its preparation involves a meticulous process, from kneading the dough to layering it with flavorful fillings, culminating in a masterpiece of taste and texture.

Why You’ll Love This Recipe

• Festive Tradition: A must-have dish for Easter, deeply rooted in Italian culture.
• Rich and Flavorful: Loaded with cheeses, cured meats, and a surprise of whole eggs.
• Perfect for Sharing: Makes a stunning centerpiece for family gatherings.

Cooking Time

• Preparation Time: 40 minutes (plus 2–3 hours rising time)
• Cooking Time: 45 minutes
• Total Time: Approximately 3 ½–4 hours
• Servings: 6

Ingredients

For the Dough:

• 4 ½ cups all-purpose flour
• 1 ¼ cups water
• 2 ¼ teaspoons fresh yeast or active dry yeast
• 15 oz lard or butter (softened)
• 1 tsp salt
• ¾ tsp black pepper

For the Filling:

• 5 oz provolone cheese
• 1 cup grated Pecorino Romano cheese
• 5 oz salami
• 2 oz guanciale
• ¾ tsp black pepper

For Decoration:

• 4–5 raw eggs (optional)
• Strips of reserved dough (to form a cross shape)
• Egg yolk and milk mixture (for brushing)

Step-by-Step Method

1. Prepare the Pre-Dough

1. In a bowl or stand mixer, combine:
   • 1 cup of flour (taken from the total)
   • ½ cup of water (taken from the total)
   • All the yeast.
2. Mix until smooth and lump-free. Cover with plastic wrap and let rest at room temperature for about 30 minutes.

2. Make the Main Dough

1. After the pre-dough has rested, add the remaining flour, water, salt, and softened lard or butter gradually.
2. Mix with a stand mixer (paddle attachment) or by hand until the dough is smooth and compact.
3. Once the fat is fully incorporated, switch to a dough hook or knead by hand on a work surface until the dough is elastic and smooth.
4. Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap and let it rise for 2–3 hours at room temperature.

3. Assemble the Bread

1. Deflate the dough gently, then roll it out with a rolling pin to a thickness of about 0.8 mm.
2. Spread the filling evenly over the dough:
   • Provolone cheese, Pecorino Romano, salami, guanciale, and black pepper.
3. Roll the dough tightly along the long edge to form a sausage shape.
4. Place the rolled dough into a greased 10-inch bundt pan.

4. Add the Decoration

1. Place 4–5 raw eggs on top of the dough, spacing them evenly.
2. Use strips of reserved dough to create a cross over each egg.

5. Final Rise

1. Let the assembled bread rise again until it has doubled in volume, covering it with a kitchen towel at room temperature.

6. Bake the Casatiello

1. Preheat the oven to 340°F–355°F (static mode).
2. Brush the top with an egg yolk and milk mixture.
3. Bake for 45 minutes. Cover with aluminum foil after 30 minutes to prevent over-browning.
4. Check doneness with a toothpick.

7. Cool and Serve

1. Allow the bread to cool in the pan for about 1 hour before removing it.
2. Slice and serve at room temperature.

Tips

• Prevent Burning: Cover the top with foil during the last 15 minutes of baking.
• Make Ahead: Casatiello can be stored in the refrigerator for up to 3 days or frozen for later use.
• Filling Variations: Substitute with your favorite cheeses or cured meats for a personalized touch.

Nutritional Information (Per Serving)

Buon Appetito! Celebrate Easter or any festive occasion with this savory and indulgent Casatiello. Its rich flavors and stunning presentation make it a true masterpiece of Neapolitan cuisine.