NEAPOLITAN CASATIELLO: THE EASTER SAVORY CAKE

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.

Why Love This Dish?

• Rich in Tradition: A historical Neapolitan favorite tied to Easter celebrations.
• Hearty and Flavorful: Packed with cheese, salami, and lard for an unforgettable taste.
• Versatile: Perfect for both festive meals and casual outings.

Cooking Time

• Preparation Time: 1 hour 30 minutes (including rising time)
• Cooking Time: 45-50 minutes
• Total Time: 2 hours 20 minutes

Servings: 6

Ingredients

For the Dough:

• 7 cups all-purpose flour
• 1/2 cup lard
• 4 1/2 tsp active dry yeast
• Water, as needed
• Salt, to taste
• Pepper, to taste

For the Filling:

• 3 cups shredded mozzarella cheese
• 1 lb Neapolitan salami, diced
• 2 hard-boiled eggs, sliced

For Topping:

• 5 eggs (for brushing)

Step-by-Step Method

1. Prepare the Dough

1. Dissolve the yeast in warm water according to package instructions.
2. In a large bowl, mix flour, lard, dissolved yeast, salt, and pepper until combined.
3. Knead the dough on a floured surface for 10 minutes, or until it becomes smooth and elastic.

2. First Rise

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

3. Prepare the Filling

1. While the dough is rising, dice the salami and slice the hard-boiled eggs.

4. Shape and Fill

1. Preheat the oven to 350°F (175°C).
2. Grease a round cake pan with lard.
3. Divide the risen dough into two equal portions.
4. Roll one portion into a rectangle and spread half of the shredded mozzarella, diced salami, and hard-boiled eggs evenly.
5. Roll the dough tightly from the long side to form a log, then arrange it in the greased pan to form a ring.
6. Repeat with the second portion of dough and remaining filling ingredients.

5. Second Rise

1. Cover the pans with a kitchen towel and let the dough rise again for 30 minutes.

6. Bake

1. Beat the eggs for brushing and gently coat the top of the dough.
2. Bake in the preheated oven for 45-50 minutes, or until golden brown and fully cooked.

7. Cool and Serve

1. Let the casatiello cool slightly before slicing. Serve warm or at room temperature.

Tips and Suggestions

• Storage: Casatiello keeps well for 2-3 days when stored in an airtight container at room temperature.
• Wood-Fired Oven: If you have access to a wood-fired oven, bake the casatiello there for an even richer flavor.
• Variations: Swap salami for other cured meats like prosciutto or pancetta for a personalized twist.

Nutritional Facts (Per Serving)

Conclusion

Casatiello is more than a dish; it’s a celebration of Neapolitan culture and family gatherings. Whether enjoyed fresh or the next day, its hearty, comforting flavors are sure to delight. Buon appetito!