Ingredients
To prepare an authentic Neapolitan Casatiello , you will need:
- 500 g of 00 flour
- 15 g of fresh brewer’s yeast (or 5 g of dry yeast)
- 250 ml of warm water
- 80 g of lard (or soft butter )
- 10 g of salt
- 1 teaspoon sugar
Instructions
Necessary tools
Make sure you have:
- A large bowl for the dough
- A clean dishcloth
- A 26-28 cm diameter donut mold
- Transparent film
- A kitchen brush
Detailed procedure
- Preparation of the dough :
- Dissolve the yeast and sugar in the lukewarm water .
- In a bowl, pour the 00 flour and gradually add the water and yeast mixture, starting to knead.
- Add the lard (or soft butter) and continue to work the dough until it is smooth.
- Add the salt and knead for a few more minutes, until the dough becomes elastic and smooth.
- First leavening :
- Form the dough into a ball, place it in the bowl, cover with a cloth and leave to rise in a warm place for about 2 hours, or until doubled in volume.
- Rolling out and filling :
- Once risen, transfer the dough to a lightly floured surface.
- Roll it out with a rolling pin until you obtain a rectangle about 1 cm thick.
- Spread the diced cold cuts and cheeses evenly over the surface, if applicable.
- Formation of the casatiello :
- Roll up the dough starting from the long side, forming a cylinder.
- Grease the donut mold with lard and place the cylinder inside, joining the ends well.
- Decoration with eggs :
- Wash the eggs thoroughly and place them on the surface of the dough, pressing lightly.
- Using small pieces of leftover dough, form strips and arrange them in a cross on each egg to secure them.
- Second rising :
- Cover the pan with cling film and let it rise for another hour, until the dough reaches the edge of the pan.
- Cooking :
- Preheat the oven to 180°C.
- Brush the surface of the casatiello with a little melted lard or butter.
- Bake in the oven for about 50 minutes, until the surface becomes golden.
Notes
Practical advice
- For optimal leavening, you can place the dough in the oven with the light on, creating a warm environment free from drafts.
- If you prefer a lighter version, you can replace the lard with extra virgin olive oil, although the traditional flavor may be slightly different.
- Make sure the filling ingredients are evenly distributed, so each slice has a perfect balance of flavors.
