Il casatielo napoletano Neapolitan Easter bread
Il casatielo napoletano Neapolitan Easter bread

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, il casatielo napoletano neapolitan easter bread. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Il casatielo napoletano Neapolitan Easter bread is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Il casatielo napoletano Neapolitan Easter bread is something which I’ve loved my whole life.

The casatiello is a traditional Neapolitan bread that is made as part of Easter celebrations. Typically donut shaped, it features a mixture of water, lard, lots of pepper, and brewer's yeast. It is also enriched with many different varieties of cheese; in particular, and cured meats are hidden inside.

To get started with this recipe, we must first prepare a few ingredients. You can cook il casatielo napoletano neapolitan easter bread using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Il casatielo napoletano Neapolitan Easter bread:
  1. Take 600 g flour
  2. Take 15 g active yeast
  3. Get 200 g lard
  4. Make ready 300 ml water at room temperature
  5. Take 200 g salame - chopped
  6. Prepare 300 g scamorza cheese - chopped
  7. Prepare 50 g Parmesan
  8. Prepare 50 g Pecorino
  9. Prepare 4 eggs + 1 egg yolk
  10. Take Lots of black pepper
  11. Make ready Teaspoon salt (don't over do it)
  12. Make ready 24 cm round baking tray and a ramekin

This is a very traditional easter bread from Naples. I need to thank my mother in law for this recipe. She told me that there are different versions but all more or less made with whatever you have in the fridge. The Casatiello Napoletano (Easter Bread from Naples) is a bakery product of the Neapolitan culinary tradition, with ancient origins.

Steps to make Il casatielo napoletano Neapolitan Easter bread:
  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 😊😍

With its filling rich in cheese and sausages, it was a special dish, which was prepared only during celebrations, required a long leavening and was cooked in a wood-fired oven. Over time it has become one of the symbolic dishes of Easter Week in Campania region. Casatiello is a savoury bread ring stuffed with salami and cheese, originally from Neapolitan cuisine and tipically baked for Easter season. Italian Michelin-starred Chef Roberto Di Pinto teach us. Casatiello is the most famous Easter bread in Italy.

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