Casatiello is a bread traditionally consumed in Italy, especially during Easter. Prepared with eggs, wheat flour, yeast, sugar and salt, it is one of the favorite dishes of lovers of Italian cuisine, especially during meetings with friends and family.
As Daniel Frenda, a specialist in Italian cuisine, explains, according to tradition, since Holy Thursday, this and other traditional delicacies begin to be prepared in the country. Among the main recipes of a Neapolitan Easter table, this bread is certainly one of the most appreciated, not only for its unique flavor, but also for its symbolic value: since it is, in fact, the recipe that celebrates the resurrection of Christ to the Italians.
Next, chef Daniel Frenda teaches you how to prepare this delicious recipe. Look!
Easter house
Ingredients
- 215 g of wheat flour
- 10g of fresh yeast
- 1 teaspoon of sugar
- 130 ml of ice water
- 1 pinch of salt
- 60 g of lard
- 200g finely sliced salami
- 130 g caciocavallo cheese, cut into cubes
- 50 g grated grana padano cheese
- Oregano and ground black pepper to taste
- 3 free range eggs
- 50 g wheat flour for dusting
Method of preparation
Pasta
In a container, place the wheat flour, sugar and yeast and mix well. Gradually add the water and stir to incorporate. Add the salt and pork lard and mix until you get a homogeneous mass. After, separate 25 g of dough and divide the rest into two equal parts, modeling in the shape of a ball. Let rest until doubled in volume.
Assembly
Dust a smooth surface with wheat flour and, with the help of a rolling pin, roll out the two balls of pasta in the shape of a rectangle. In one of the doughs, spread some lard, make a layer with half the salami and another with half the caciocavallo cheese. Sprinkle with oregano and black pepper. Cover with the other part of the dough. Add the rest of the filling and roll the dough into a roulade.
twist the roulade forming a circle and place on a greased baking sheet. Brush the casatiello with lard and let it rest until it doubles in volume. Afterwards, place the three raw eggs on top of the dough and decorate by making a cross with the reserved dough. Take to preheated oven at 160ºC for 45 minutes. Serve immediately.
By Talita Gomes Ferreira Santos
Source: Maxima
I am an experienced author and journalist with a passion for lifestyle journalism. I currently work for Buna Times, one of the leading news websites in the world. I specialize in writing stories about health, wellness, fashion, beauty, interior design, and more. My articles have been featured on major publications such as The Guardian and The Huffington Post.