An original recipe for preparing a rustic pizza that is very similar to the famous one Casatiello Neapolitan
The origin of the Casatiello it was born with the desire to consume everything that was left in the pantry to celebrate the advent of Easter and the rebirth of Jesus.
Unlike the tortano, a rustic pizza very similar to the Casatiello, inside are placed raw eggs practically set in its abundant and rich pasta with crosses, a sacred religious symbol.
This year we offer you a new version of this traditional rustic cake already proposed to readers last year revisiting it and enriching it with new flavors!
Ingredients
- 500 ml water
- 400 gr manitoba flour
- 200 gr durum wheat semolina
- 2 tablespoons of salt
- 1 pepper spoon
- 1 / 2 beer yeast cube or 100 gr mother yeast
- 1 egg
for the second dough
- 500 ml water
- 400 gr manitoba flour
- 200 gr durum wheat semolina
- 2 tablespoons of salt
- 1 pepper spoon
- 1 / 2 beer yeast cube or 100 gr mother yeast
- 200 gr spinach
- 5 basil leaves
- a knob of butter
- 100 gr plus other 100 gr of lard
- 8 cherry tomatoes from Vesuvius
- 200 gr provolone in pieces
Prepare the white dough
Knead the first dough adding first the yeast or the mother yeast to lukewarm water and gradually add the flour and semolina mixed together, as soon as a homogeneous batter is formed, add the egg, salt and pepper. Add the remaining flour making a smooth dough to be left to rise for at least 30 min.
We prepare the green dough
Let's start preparing the green dough by cooking the spinach in a pan with a knob of butter and basil leaves. As soon as they are ready and wilted, let them cool and place them in a colander that will eliminate the excess water. We prepare the dough like the previous one without the egg that will be replaced by the puree of spinach obtained from these same smoothies in a mixer. Let the dough rise for 30 min.
We intertwine colors
At this point re-knead the two compounds separately, to which we will add the lard slowly incorporating it to the dough and after placing them on a floured pastry we intertwine between them adding the pieces of provolone and some cherry tomatoes. The larger pieces will replace the classic eggs set in the dough and stopped by the cross. Let's grow the weave in the usual donut pan for the Casatiello well greased with lard and let it rise for at least another 2 and a half hours in a warm, dry place.
Let's bake the rustic cake
We bake the colorful Casatiello for 1 hour at forno at 180° until it is well browned and served as desired, it will be an excellent alternative to the usual Casatiello eaten especially on Easter Monday, enjoy your meal!
You might also be interested in
- The Neapolitan Casatiello
- Neapolitan Pastiera Recipe
- Escarole pizza recipe
- Pizza Chiena Recipe (stuffed pizza)
- Mother Yeast Recipe (Natural Yeast)
