Casatiello napoletano
Easter changes its date every year but the dishes we eat are always the traditional ones that have often symbolic meanings. Casatiello is one of them. From the Neapolitan cuisine it’s well known in the South of Italy. There are many versions of it and some of them resemble the Tortano but the one I make is the simplest version. This rustic bread is the perfect center piece on your Easter table. The flavor is rich and rustic can be served accompanied with cold cuts like salami, prosciutto, mortadella and so on.
Ingredients:
3 cups all purpose flour
1,3 oz. cake compressed fresh yeast
7 oz. leaf lard
1 tsp. salt
pepper to taste
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Pecorino cheese
Instructions:
1. In a large bowl put the flour, the salt, the fresh yeast previously dissolved in a glass of lukewarm water and 1/4 cup leaf lard.
2. Combine well and knead the dough for about 10 minutes until soft and pliable.
3. Cover it with a towel and let it raise in a dry place for one hour.
4. Punch the dough down and roll it in a rectangular shape until about 1/2 inch thick.
5. Spread 2/3 of the leaf lard on it, sprinkle it with half of the cheeses and pepper to taste.
6. Fold the dough in two lengthwise and add the rest of the ingredients.
7. Fold it and roll it in a rectangular shape again.
8. Roll the dough in a long tube shape and place it in a 9″ round bundt springform pan. Keeping a fist size piece of dough aside.
9. Set the piece of extra dough on top, cover and let rise for 3 hours.
10. Remove the extra dough and now place the whole raw eggs, previously washed evenly around the dough pointing towards the center. Eggs don’t have to be cold otherwise they can crack while cooking.
11. Take the extra dough to make strips to cover the eggs as seen in the pictures above.
12. Bake at 320″f until golden.
13. Let cool for about 30 minutes and serve. It’s also good when prepared the day before.
Notes:
You can find fresh yeast in natural stores otherwise you can use dry active yeast even if the final result is slightly different. Casatiello is usually served warm
