Casatiello or Easter's Stuffed Bread

Casatiello is a traditional Italian recipe from Naples that is usually prepared for Easter. Casatiello is a sort of stuffed bread with cheese and salami, in particular you can use provolone cheese, silano cheese or pecorino cheese with the addition of salami, bologna and bacon. It is characterized for the presence on its surface of eggs. Casatiello is ideal for short trip and it is delicious either warm or cold.

INGREDIENTS:

500 g of Flour

25g of Brewer’s Yeast

50 g of lard

200 ml of Warm water

Salt

200 g of cheese in small cubes (Silano or Provolone cheese)

200 g of Salami in small cubes ( salame and bologna)

3 eggs

PREPARATION TIME: 30 minutes plus the time for leavening

COOKING TIME: 40 minutes

WINE: Aglianico (red wine)

PREPARATION

Dissolve the brewer’s yeast in the warm water, place the flour, the lard and salt in a bowl mix them together. Add in the middle the water 

and start to knead the ingredients in order to obtain homogeneous dough. 

Let it stand for about 2-3 hours or until it becomes double.

Stand the dough, remove a little pieces that you will need later. Cover its surface with the mixture of  silano cheese, salame and bologna. 

Roll the dough and make a sort or ring-shape cake. 

Place casatiello on a baking pan, better if you have the baking pan that you used to cook the ring-shape cake. Place on the surface of the casatiello the 3 raw eggs 

and cover them with little pieces of the dough as shown in the picture. 

Preheat the oven at 200 degree, bake casatiello for about 40 minutes. Serve it warm or cold

BUON APPETITO!