Tag: Casatiello

a tasty and vegetarian version of the classic Easter bread – Italian cuisine reinvented by Gordon Ramsay

The casatiello is definitely the master of the tables during the period of Easter. Although it is a typical southern recipe, over time it has conquered the whole country. However, due to its nature it could be a dish that is not very inclusive, being filled with cured meats it leaves out those who follow a vegetarian diet. This is why we propose the version of vegetarian house, a dish that combines rustic flavors that satisfy all needs, perfect for enriching your festive tables or for a Sunday family lunch. In this recipe, we will explore together how to prepare this delicious bread enriched with cheese and vegetables.

Casatiello stracciato – Recipe by – Italian cuisine reinvented by Gordon Ramsay

First prepare the dough: put flour, salt and pepper in a bowl and mix.

Dissolve the yeast and sugar in the slightly warmed water and add them to the flour.

Finally, add 150g of lard, continuing to knead until you obtain a smooth and homogeneous dough.

Transfer the dough to the work surface and perform 3 rounds of folds (here is the guide to do it best).

Place the dough thus formed in a bowl, cover with cling film and leave to rise until it doubles in volume (it will take about a couple of hours).

Before the dough is ready, prepare the ingredients for the filling: boil the eggs until they are hard-boiled (about 8 minutes after boiling).

Cut all the cured meats into cubes.

Also cut the cheese into cubes and add it to the cured meats.

Shell the eggs and cut them into wedges and then in half.

Using the lard set aside to grease your fingers, break the dough into pieces, then join the pieces together and spread the new uneven dough on the work surface, forming a rectangle.
Sprinkle the mixture of cured meats and diced cheese over the dough, then, still with your hands greased with lard, knead to distribute the filling well.

Open the dough again and add the eggs and grated cheeses.

Distribute the filled dough into the buttered mold, cover again with cling film and let it rise until it almost reaches the edge of the mold, then cook for about 50 minutes in a fan oven preheated to 180°C.

The stracciato casatiello is ready, all you have to do is let it cool before enjoying it.

Sfogliatella al casatiello, the tasty novelty for Easter – Italian cuisine reinvented by Gordon Ramsay

Never tried it puff pastry with casatiello? The original idea came to the historian Lisita pastry shop who has chosen to pay homage to the gastronomic heritage of his land by creating aexclusive Sfogliatella with a new and delicious filling.

From the family memory album, Salvatore and Alberto Lisita they decided to revisit the great classic of the Sfogliatella starting from the filling, or rather the casatiello, to celebrate almost 60 years of activity. On one side the crunchy pastry, on the other the filling of cured meats, cheese and pepper: in the Sfogliatella al Casatiello both elements respect tradition for an unusual but fun combination of flavours, which in a perfect balance combines respect for the past with creativity of the future.

Everything you need to know about the Sfogliatella al Casatiello

We talked about this very special treat for Easter 2024 Salvatore Lisitathe founder’s grandson, who also gave us the recipe – for the more experienced.

How did the idea of a casatiello Sfogliatella come about?

«The idea of a Sfogliatella al casatiello was born with the aim of making the Sfogliatella, which has always been our strong point, a container of stories: tradition within tradition. The aim is to pay homage to the history of Campania pastry making and therefore also the history of Lisita and to do something unique for Easter. A period rich in meaning and traditions in Neapolitan culture, through a creative reinterpretation of two iconic dishes of the region: the Sfogliatella which is eaten all year round and the Casatiello”.

What are your customers’ comments on this?

«Customer comments have been extremely positive, with a particular appreciation for the difference in texture between the crunchy shell and the soft filling and for the creative reinterpretation of the new product. The combination of these two traditional symbolic products, the Sfogliatella and the Casatiello, has aroused great interest and satisfaction among customers, proving to have been a winning choice.”

What would the founder Salvatore Lisita have thought of this idea of going and touching a great classic?

«The founder, Salvatore Lisita, would probably have welcomed with enthusiasm the idea of merging two great classics of Campania pastry making, demonstrating an open mentality to innovation while always maintaining respect for traditional values. His passion for pastry making and his vision could have encouraged the exploration of new culinary possibilities, whilst remaining faithful to the rich heritage of Campania pastry making.”