Neapolitan Casatiello, the recipe
The Neapolitan casatiello is perhaps one of the most famous recipes of Neapolitan cuisine to celebrate Easter, a dough enriched with butter and stuffed with salami and cheese, which is already cut into slices, perfect both for the cold and for the cold, doing a good show at the table. Pasquale and for excursions outside of Easter Monday.
In the days before Easter there is no patio, house, landing, alley, path that in Naples does not smell like casatiello. You can feel it walking a mile away, its smell is incredible and its taste is a real experience to try again.
Tall and swollen, the eggs above and at first sight, make the water look at first sight and the first bite, is born as a frugal and recycling food, in fact small pieces of salami and cheese are inserted, maybe advanced and that the popular tradition could not afford to throw, today is the prince of the Easter table in the Neapolitan city.
Unlike the tortano, the casatiello is typical of Easter, the strips of bread that encased the eggs submerged in the dough represent the cross where Jesus died, while its donut shape is a reminder of the intrinsic cyclical nature of the resurrection of Easter.
ingredients
300 g Flour 0
200 g of flour 00
300 ml of water
15 g of brewer's yeast
3 eggs
300 g of sausages
300 g of cheese
1 teaspoon of sugar
2 teaspoons of salt
30 g of lard
Pepe
preparation
To prepare the Neapolitan casatiello recipe, first dissolve the yeast in the lukewarm water along with the sugar, then stir a little to activate it. At this point, gradually add the flours, again using a whisk or fork.
When almost all the flour is absorbed, add salt, butter and pepper. Leave the container and continue on a pastry board and knead until you get a soft and workable ball.
Spread the dough as a large rectangle, keeping 4 small strips. This is the mixture of cheeses and cold meats and the cooked egg crumbled. Once this is done, wind it from the longest side.
After this time, brush with a light layer of lard and bake at 180 degrees for 40-45 minutes.
