A classic dish of Neapolitan cuisine, here is the recipe for Casatiello Neapolitan a classic for Easter.
By popular demand, after the pastiera, we offer you the Easter recipe from Casatiello Neapolitan which becomes the protagonist of our column Cooking in the Neapolitan style.
We usually offer a typical dish a week, but for this time we have decided to make an exception to meet the needs of the Neapolitans who are intent on preparing this cottage!
It is a substantial stuffing rustic very similar to the tortano, but which is crowned with hard-boiled eggs for Easter.
Ingredients
500 gr of flour, 1 brewer's yeast nut, 150 gr of suet1, 40 gr of parmesan, 40 gr of pecorino cheese, 100 gr of scamorza cheese2, 100 gr of Neapolitan salami, 100 gr of bacon, 2 hard-boiled eggs, 5 raw to bake in the oven with the dough and 1 to brush, 150 gr of greaves3, pepper as needed4, Salt to taste
Preparation
Place the flour in a fountain, add the yeast to the center, plenty of pepper, salt to taste and the sauce. Separately, prepare lukewarm water and add it as you knead. work for at least 10 minutes and transferred to a cloth-covered container. Let rest in a warm, dry place for at least 2 hours, until the dough is doubled.
Flour your work surface and roll out the dough. Leave a small part aside to later stop the eggs on top of the Casatiello. The rest roll it out to form a rectangle. stuffed with hard-boiled eggs, cheeses, smoked cheese, salami and bacon cut into cubes and cracklings. Add a little pepper and seal everything forming a large roll. Close it well.
Grease a donut mold and arrange the dough. Let it rise another hour.
Now you have to wash and dry the eggs and place them on the surface of the dough at regular intervals5.
Roll out the advanced pasta and make some Stripes not too double6 and arrange them on a cross on each egg.
Beat an egg and brush the whole surface.
Cook in forno preheated to 200 ° for about ¾ of an hour.
It can be consumed both hot and cold.
Footnotes
1 It is a fatty food that allows the dough to rise better and gives it more fragrance because it facilitates internal cooking. It is often substituted for cooking oil in the oven because it has a high smoke point, lending itself well to this kind of preparation.
2 Smoked provola.
3 It is a food product obtained from pork fat. In the specific case, the Neapolitan greaves, following the preparation and pressing, remain soft and with abundant parts of lean. They are sold with a not too thin sliced and often consumed as a whole or combined with ricotta and pepper.
4 The real Casatiello Neapolitan is very rich in pepper!
5 Make a small rut with your hands before placing the eggs.
6 About 1 cm.
We want to thank you 10Rosso (first photo) e mokapest (second image) for photos
