How to Make Perfect Il casatielo napoletano Neapolitan Easter bread

Il casatielo napoletano Neapolitan Easter bread. Casatiello is a savoury bread ring stuffed with salami and cheese, originally from Neapolitan cuisine and tipically baked for Easter season. Casatiello is the most famous Easter bread in Italy. Typical of Naples, it is served on Easter morning with cheese and cured meat.

Make it for Easter to experience the full traditional recipe. Natale con i tuoi, Pasqua con chi vuoi…* Easter is a time for baking and eating lots of chocolate as well as cross shaped buns. The weather is usually warmer, the days longer and the parks and fields full of beautiful shades of yellow, pink. You can have Il casatielo napoletano Neapolitan Easter bread using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Il casatielo napoletano Neapolitan Easter bread

1. Prepare 600 g of flour.
2. It's 15 g of active yeast.
3. Prepare 200 g of lard.
4. Prepare 300 ml of water at room temperature.
5. It's 200 g of salame - chopped.
6. It's 300 g of scamorza cheese - chopped.
7. You need 50 g of Parmesan.
8. It's 50 g of Pecorino.
9. It's 4 of eggs + 1 egg yolk.
10. Prepare of Lots of black pepper.
11. Prepare Teaspoon of salt (don't over do it).
12. It's 24 cm of round baking tray and a ramekin.

Translated. maria neo noi qua facciamo il casatiello che tu sai bene cos'è lei lo conosce bene con il marito salernitana il marito di salerno se non lo sa lei ragazzi belli guardate qua quindi parmigiano grattugiato ed ora una pioggia e adesso e adesso questa. 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. Put the flour in a mixing bowl, make a well in the centre and add all of the other ingredients.

Il casatielo napoletano Neapolitan Easter bread step by step

1. Prepare the ingredients.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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 😊😍.

Roll out the dough in a rectangle, sprinkle all over with the grated cheese and bacon, cubed Provola cheese and salami. An Easter Monday picnic is also a custom, so the fact that all the goodies are already wrapped up in the bread makes it a very transportable option. 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.