Saturday, April 13 2024

Neapolitan casatiello is the salty cake par excellence, typical of Neapolitan cuisine, which is prepared mainly at Easter, although today you can find it any day of the year in any rotisserie in Naples.

Like any traditional dish, there are numerous variations of casatiello, not to be confused with its “cousin” tortano, which every family is used to make.


The fact remains that it is a preparation rich in ingredients that are certainly not light, but it is delicious, especially if you have the possibility of baking it in a wood-fired oven.

In our opinion it is even better the “day after,” on Easter Monday, when it usually becomes the main dish to take for out-of-town trips and outings.

 

 

SERVINGS:6

INGREDIENTS:

  • 7 cups of all-purpose flour
  • 1/2 cup of lard
  • 4 1/2  tsp of active dry yeast
  • 3 cups of shredded mozzarella cheese
  • 1 lb  of Neapolitan salami
  • 5 eggs, plus 2 hard-boiled eggs
  • Water, as needed
  • Salt, to taste
  • Pepper, to taste

 

METHOD:

Dissolve yeast in warm water according to package directions.
In a large bowl, combine the flour, lard, dissolved yeast mixture, salt, and pepper.

Mix until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a clean kitchen towel and let it rise in a warm place for about 1 to 2 hours, or until doubled in size.

While the dough is rising, dice the pepperoni and slice the hard-boiled eggs.
Preheat the oven to 175°C.
Grease a round cake pan with lard.

Turn out the risen dough and divide it into two equal portions.

Roll one portion of dough into a rectangle on a floured surface.

Sprinkle half of the shredded mozzarella and half of the diced salami and sliced hard-boiled eggs over the top.

Roll the dough tightly on one of the long sides, forming a log shape.

Arrange the rolled dough in the greased cake pan, forming a ring.

Repeat with remaining dough and filling ingredients.

Cover the cake pans with paper towels and let the dough rise again for about 30 minutes.

Beat the remaining eggs and brush them on top of the risen dough.
Bake in the preheated oven for about 45-50 minutes, or until golden brown and cooked through.

Allow the casatiello to cool slightly before slicing and serving. Enjoy!

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