Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, il casatiello napoletano neapolitan easter bread. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
The casatiello is a traditional Neapolitan bread that is made as part of Easter celebrations. Typically donut shaped, it features a mixture of water, lard, lots of pepper, and brewer's yeast. It is also enriched with many different varieties of cheese; in particular, pecorino and cured meats are hidden inside. Il casatielo napoletano Neapolitan Easter bread.
Il casatiello napoletano Neapolitan Easter bread is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Il casatiello napoletano Neapolitan Easter bread is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook il casatiello napoletano neapolitan easter bread using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Il casatiello napoletano Neapolitan Easter bread:
- Take 600 g flour
- Make ready 15 g active yeast
- Prepare 200 g lard
- Get 300 ml water at room temperature
- Take 200 g salame - chopped
- Get 300 g scamorza cheese - chopped
- Make ready 50 g Parmesan
- Make ready 50 g Pecorino
- Make ready 4 eggs + 1 egg yolk
- Take Lots of black pepper
- Prepare Teaspoon salt (don't over do it)
- Get 24 cm round baking tray and a ramekin
Great recipe for Il casatielo napoletano Neapolitan Easter bread. This is a very traditional easter bread from Naples. I need to thank my mother in law for this recipe. She told me that there are different versions but all more or less made with whatever you have in the fridge.
Instructions to make Il casatiello napoletano Neapolitan Easter bread:
- Prepare the ingredients
- Mix yeast in the water and leave for 5 minutes. Add flour to a bowl. Slowly add about half of the water and bring together. Add 50 g of the lard, salt and pepper. Continue adding the rest of the water while bringing together and forming a dough. Knead well. Cover with cling film and leave to proof for an hour
- After an hour. Put the dough between 2 pieces of parchment paper and roll it out with a rolling pin, rectangle shape. Spread a tablespoon of lard on top, use a spatula or your hands. Sprinkle with black pepper. Add a spoonful of the Parmesan and Pecorino. Fold up lengthwise
- Then like a parcel. Put the parchment paper back on top. Roll out rectangle shape (about 40 CM long) and repeat process twice more until lard and cheese is finished. Then roll out for final time, 40cm long. Cut a tiny piece of dough off each end and set a side. Add the chopped salame and scamorza cheese
- Roll up like a sausage. Get a 24cm round baking tray and a ramekin. Grease it well. Add the dough inside and squish it down gently to take the shape doughnut shape. Cover with cling film and leave to proof for at least 3 hours or overnight, I left it overnight because the flavours mix better
- The next day. Wash and dry 4 eggs, raw, not boiled. Place inside as shown. Take the tiny piece of saved dough and create a cross over each one. Take the yolk of the 5th egg and glaze all over. Bake at 160 for 1 hour. Test it's cooked using a toothpick. Eat on Easter Sunday and Monday. Take the egg out, shell it, and eat with the bread as a starter šš
I need to thank my mother in law for this recipe. She told me that there are different versions but all more or less made with whatever you have in the fridge. Il casatielo napoletano Neapolitan Easter bread Hey everyone, I hope you are having an incredible day today. Today, we're going to prepare a special dish, il casatielo napoletano neapolitan easter bread. This time, I will make it a little bit unique.
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