Italian
Picnic Casatiello
by Bruno Barbieri Chef · 513K subscribers on YouTube
A street-food version of the classic Neapolitan Casatiello, perfect for a picnic. A savory bread filled with salami and provola cheese, leavened three times for an incredibly light and delicious texture.
- Difficulty
- medium
Ingredients
8 itemsMethod
- Mix flour, lard, yeast, and water to form a dough. Add a little lemon zest from Sorrento lemons for acidity. Knead until smooth and soft.
- Let the dough rise for the first time in a warm place (e.g., near the oven door) until doubled in size.
- Meanwhile, cut salami and provola cheese into cubes.
- After the first rise, incorporate the salami and provola cubes into the dough, kneading gently to distribute evenly.
- Let the dough rise for the second time until doubled.
- Lightly grease or butter single-serving crème caramel molds (or small ramekins).
- Divide the dough into small balls and place one ball into each prepared mold.
- Let the dough rise for the third time until almost doubled.
- Bake at 180°C (350°F) until deeply golden and puffed, like a soufflé.
- Unmold the casatielli carefully (they will be hot) and serve warm or at room temperature.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
