Tag: Casatiello

Casatiello Recipe from Campania – Italian Cuisine – Italian Cuisine

Casatiello Recipe from Campania - Italian Cuisine

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  • 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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Casatiello, rich homemade salty Easter – Italian Cuisine

173083

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It's right. It is from the earth that he has stuffed a 'simple' bakery product among the World Heritage Sites that comes from the Casatiello. Rich, simple, greedy, festive. In two words, a true heritage. In two others, a resurrection of the senses: Easter.

173083Flour, fats, cheeses and cured meats. And eggs, of course. In plain sight in this crown to exhibit and above all to share and sbafare on festive occasions (choose the delicious eggs, I recommend!). Eggs perched on top of the dough, whether it is salty, or in its sweet version. In any case, the casatiello is the traditional one donut rustic of the tradition Neapolitan Easter.

Like the pastiera, the Easter boast of Neapolitan patisseries, the casatiello was originally born to be consumed during the Easter lunch. In reality the tradition varies: for some it is typical of Holy Saturday; nowadays it is kneaded and also found in other periods of the year. But given its fantastically transportable format (without even needing to be heated) it has become a must for the picnic outside of Easter Monday (here's how to organize it in a few easy steps).

173077Let's start with a little history of tradition. First of all, where does the name come from? From the cheese, probably, which abounds in the dough. Shape? Well, it's very typical of the Easter symbolism: can represent the crown of thorns (which then becomes a crown of light …) but at the same time its annular aspect is a call to the cyclical nature of the resurrection. Each egg (man?) Is caged in his cross, or two strips of dough in the shape of a cross from which it will be released on Easter. When – without wishing to be blasphemous – in this case it will ascend to the mouth: in filling our senses with this culinary delight, it is beautiful to recall also to the mind and heart the deeper meaning of this cooking preparation, since the real food nurtures something more that the body …

And we come to the substance. Here we deal mainly with the salty version, which is usually used accompanied by cold cuts and cheeses, and in particular soppressata and salted ricotta – next to broad beans, in perfect tasting time!

173080Recipe it's here. A prescription. Of course, because then the beauty is that, as good rustic preparation which is, everyone fires a little his version, which certainly depends on the family tradition but also on the availability of ingredients and the inspiration of the moment. For example: the salami par excellence with which it is enriched is the prized and popular Naples salami (coarse grain, lean pork and veal and hard fat of pancetta or bacon). Do you have Milan salami? Use that one! There are those who put the greaves. You want to know what the Neapolitan chef par excellence puts us, Antonino Cannavacciuolo? Salami and smoked pancetta, and pecorino, parmesan, spicy provolone and smoked scamorza with regard to the cheeses.

Vegetarian version very possible and delicious. Simply eliminate the cured meats in favor of the cheeses (one smoked always gives good taste) and replace lard or lard with a different fat – many use the oil extra virgin, but friability and taste vary depending on the fat used – which can also be a mix: try your combination!

Furthermore: while in the traditional casatiello and the enriching ingredients are mixed rigorously together with farina & c., many now perform the preparation strudel type, in order for it to be a heavy hand (literally! So much so that in Naples it is said: "Yes, indeed, nu casatiello!" to someone who can hardly swallow a concept …). Here too, a mix of the two versions can be optimal.

173074And speaking of versions: the casatiello also exists sweet. Along with flour, eggs, sugar, fats – here at pork is better to prefer butter, there is a crucial ingredient is the orange flower water.

And we close our excursion on the Casatiello with a debut. So he began to recite the website dedicated to him: "Easter, Jesus is risen. Everything is beautiful, even if it eats "or casatiello".

Carola Traverso Saibante
April 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

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