Saturday, July 20 2024

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.


 

 

 

SERVINGS:6

For 10 inches pan

INGREDIENTS:

For the dough

  • 4 1/2 cups of all purpose flour
  • 1 1/4 cups of water
  • 2 1/4 teaspoons fresh yeast or active dry yeast
  • 15 oz of lard or butter
  • 1 tsp of salt
  •  3/4 tsp of black pepper

Ingredients for the filling:

  • 5 oz of provolone cheese
  • 1 cup grated Pecorino Romano cheese
  • 5 oz of salami
  • 2 oz of guanciale
  • 3/4 tsp of black pepper

 

METHOD:

Pre-dough:

  • 1 cup of flour (taken from the total)
  • 1/2 cup of water (taken from the total)
  • All of the yeast

Mix everything in a stand mixer with a paddle attachment or in a bowl until the mixture is smooth and without lumps. Let it rest at room temperature for about 30 minutes, covering it with plastic wrap.

Main dough:

  • remaining flour
  • remaining water
  • 1 tsp of salt
  • lard or butter, softened

After the pre-dough has rested, add the remaining flour, water, and salt.

Mix with a stand mixer using a paddle attachment until the dough completely sticks to the paddle or continue to knead by hand until the dough is fairly compact and there are no more residues on the walls of the bowl.

Add the softened lard or butter gradually, adding more only when the previous amount is completely absorbed.

Once all the fat is incorporated, give the dough a final knead by switching to a dough hook attachment on the stand mixer or kneading it on a work surface until the dough is smooth.

Form the dough into a ball and let it rise for 2-3 hours in a greased bowl at room temperature, covering it with plastic wrap.

After the rising time, deflate the dough by gently pressing it down on a work surface and folding it over itself a few times. Roll out the dough with a rolling pin until it’s about 0.8 mm thick.

Add the filling and roll it up along the long side to form a sausage shape.

Place it in a greased 10 inches bundt pan.

Place 4-5 raw eggs on top and cover them with strips of dough arranged in a cross shape, obtained by rolling out the reserved piece of dough.

Let everything rise until the dough has doubled in volume, always at room temperature and covering it with a kitchen towel.

Brush with egg yolk and milk mixture and bake at about  340°F/355°F in a static oven for about 45 minutes.

Tips:

  • Always check the baking with a toothpick, but after about 30 minutes, cover it with aluminum foil to prevent the top from burning.

  • After baking, wait about 1 hour to let it cool before removing it from the pan.

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