Ingredients
- 500 g flour 0
- 400 g mixed cheeses (provola, caciocavallo, scamorza, pecorino, parmesan)
- 180 g fresh beans boiled and peeled
- 100 g raw ham or spicy salami
- 50 g lard (or butter)
- 25 g fresh brewer's yeast
- 5 pcs eggs
- salt
- pepper
For the Campania casatiello recipe, crumble the yeast dough and melt it in 250 g of warm water. Place the flour on the table, create a space in the center and pour the water with the baking powder; work adding gradually the lard into small pieces, 15 g of salt and plenty of pepper. Knead the dough for a few minutes until it is smooth and elastic. You can also use the planetary. Place the pasta in a lightly greased bowl; cover it with a film or a wet cloth and let it rise for about 1 hour and 30, until it has doubled in volume. Dice the cheese and ham. Chop the broad beans with the knife and mix them with the ham and the cheeses to obtain the filling. Transfer the dough to a floured surface and roll it out with a rolling pin forming a long rectangle about 3-4 mm thick. Arrange it with the long side facing you. Beat 1 egg in a small bowl and brush it on the rectangle of dough, then distribute the filling leaving a little empty space on the upper edge (so you can close the roll). Keep the remaining beaten egg. Wrap the rectangle from the bottom upwards, creating a long roll; seal the edge. Grease a donut mold with lard, transfer the roll to match the two ends: if it is too long cut out a piece to trim it to size. Lay the remaining eggs, whole with the shell and raw, on the roll, letting them sink into the pasta slightly to block them. Prepare strips with the pasta scraps, about 1 cm wide and 8 cm long, overlap the eggs two by two forming a cross. Brush them with the rest of the beaten egg. Let it rise again for 1 hour, then bake at 170-180 ° C for about 50 minutes. Remove the casatiello and eat it warm.
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