An excellent Neapolitan casatiello, the recipe.
The Casatiello Napoletano is a traditional savory pie of Neapolitan cuisine, typical of the Easter period. This delicious preparation is full of flavor and perfect for sharing with friends and family. I tasted it for the first time on a ship when Peppino made it and even now, always on board, it is often prepared.
I thought I would write the recipe for it. Here's how to prepare it.

Ingredients

For the dough:
– 600 g of 00 flour;
– 300 ml of warm water;
– 25 g of fresh brewer's yeast;
– 100 g of lard (or butter);
– 1 teaspoon of sugar;
– 15 g of salt.
For the filling:
– 150 g of diced Neapolitan salami;
– 150 g of diced bacon;
– 150 g of diced provolone;
– 100 g of grated pecorino;
– 4 eggs (for decoration);
– Black pepper to taste.

Preparation

Prepare the dough: dissolve the brewer's yeast in warm water together with the sugar. In a large bowl, mix the flour with the salt. Add the lard (or butter) and the water with the dissolved yeast. Knead until the mixture is smooth and homogeneous. Cover with a cloth and leave to rise for about 2 hours in a warm place.
Once risen, roll out the dough on a floured surface until you obtain a rectangle about 1 cm thick.
Add the filling: distribute the salami, bacon and provolone cubes evenly over the dough. Sprinkle with grated pecorino and a generous amount of black pepper.
Roll the dough on itself starting from the long side, forming a cylinder. Join the ends to form a ring and place it in a greased ring pan with lard.
Insert the whole eggs (washed and dried) on the surface of the casatiello, pressing them lightly into the dough. Cover and let rise for another hour.
Preheat the oven to 180°C and bake the casatiello for about 45-50 minutes, or until the surface is golden brown.
Let cool slightly before cutting and serving. The casatiello is perfect both warm and at room temperature, and keeps well for several days.

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Photo taken with Honor 20.

Casatiéllo is a product of Neapolitan cuisine, a leavened savory product typical of the Easter period. The basic ingredients are: flour, lard, cheese, salami, cracklings and eggs. It is assumed that its name derives from the Neapolitan word caso (i.e. cheese, hence casatiello), an ingredient that is part of its dough.
Continue and learn more on Wikipedia

An excellent Neapolitan casatiello, the recipe – Un excellent casatiello napolitain, la recette – Un excelente casatiello napolitano, la receta – Um excelente casatiello napolitano, a receita – Ein ausgezeichnetes neapolitanisches Casatiello, das Rezept – Công thức làm món casatiello Neapolitan tuyệt vời

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.