The casatiello it’s a rustic cake typical of Campania which is generally prepared during the Easter period along with other typical local recipes. Let’s discover the tradition and recipe of casatiello together.
Difference between Casatiello and Tortano
Many confuse casatiello with torteno even though they are not exactly the same thing because in the two recipes eggs are used differently. In fact, in the casatiello there are eggs they are a decoration and are positioned whole and raw on the surface of the cake, closed inside a cross of dough. In Tortano, however, they are used boiled, cut into small pieces and added to the dough.
typical neapolitan casatiello with salami and cheeseenzodebernardo
The tradition of the casatiello
This rustic stuffed with many delicacies is served as breakfast or snack during the Easter holidays. It is especially perfect for packed lunch on Easter Monday when you usually organize trips out of town. He’s getting ready the Friday preceding the Sunday of Easter because it must rise throughout the night and then be cooked on Saturday morning. It generally has the shape of one donutbut some prepare it in the shape of a cake.
Classic and revisited filling
The classic filling is based on salami Napoli type and mixed cheeses, but if you want you can also dare with something more. In some recipes, for example, you will find sausages and rapinis, and other typical ingredients of Campania cuisine. Do you want to dare? Try our contemporary Casatiello recipe.
Casatiello recipe
Ingredients
- 1 kg of 0 flour
- 2 sticks of brewer’s yeast
- 100 g of lard
- 400 g of mixed cheeses
- 400 g Napoli type salami
- 4 eggs
- Salt and Pepper To Taste
Method
- Melt first two sticks of brewer’s yeast in a glass of warm water.
- Then arrange in a fountain 1 kg of flour on a pastry board and place the dissolved yeast in the centre, 100 g of lard, a pinch of salt and pepper and warm water just enough to create a smooth and homogeneous dough. Knead the dough for about ten minutes in a planetary mixer or by hand, beating it vigorously on the pastry board. Then leave it rise for two hours inside a lightly oiled container and covered with a cloth.
- Meanwhile, cut into cubes 400 g of mixed cheeses such as spicy provolone, parmesan, emmental and fontina and 400 g of Napoli type salami.
- Add a pinch of salt and pepper and fill the dough with these ingredients once it has been rolled out with a rolling pin. At this point you can follow two paths: either work the dough again and mix it with cheeses and cured meats, or you can roll the mass on the filling creating a long roll and placing it inside a donut mold greased with lard and lightly floured.
- Then place them on the surface of the donut eggs well washed and dried and close them with dough crosses.
- Let everything rise for another hour and then cook at 180° for an hour until the surface is golden and the casatiello comes away from the edges of the mould. Serve it warm, but it is also delicious cold.
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