ItalianNeapolitan
Neapolitan Casatiello
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
Traditional Neapolitan Easter bread filled with salami, pecorino cheese, and whole eggs baked on top. This recipe from Chef Roberto Di Pinto is featured daily on his bread cart.
- Cook
- 40 min
- Difficulty
- medium
Ingredients
10 items- Flour
- Brewer's Yeastcrumbled
- Black Pepper
- Lardfor dough and greasing mold
- Extra Virgin Olive Oil
- Salamidiced
- Pecorinodiced
- Salt
- Water
- Eggwhole, with shell, placed on top
Method
- In a large bowl, combine the flour with crumbled yeast and black pepper. Add the lard and olive oil, then the diced salami and pecorino cheese. Add salt and water, then knead until you have a smooth dough.
- Grease a round mold (ciambella) with lard.
- Place the dough into the greased mold.
- Press whole eggs (with shell) into the top of the dough, spacing them evenly. Use a small reserved piece of dough to form crosses over each egg to seal them.
- Let the dough rise for a few hours until doubled in size.
- Bake in a preheated oven at 170°C (338°F) for about 40 minutes.
- Let the casatiello rest before serving.
