This is a typical easter neapolitan recipe, but being so far from home makes me think about my roots and what made me get closer and closer to the kitchen!
The recipe is very very easy, but it take quite a lot to rise, but trust me you’ll love it!
The original recipe is done in a round tin with a hole in the middle, try to find this in UK (mine comes right from Italy) but if you can’t find it you can use a normal round tin and you can put something oven proof in the middle to recreate the shape that you need.
The ingredients are very easy to find:
- 500 gr of plain flour
- 25 gr of fresh yeast (at the bread counter in Sainsburys)
- 2 teaspoons of salt
- 2 teaspoon of black pepper
- 3 tablespoons of lard = some to grease the tin (It usually is sold in packets near the butter)
- Warm water to knead
- 1 whole chorizo salami
- 250 gr of emmental
- 5 slices of ham
- 3 eggs
Melt the yeast in 1/4 cup and pour in the flour that is waiting for you in a large bowl, add salt pepper and lard. With a small amount of warm water at the time start kneading using your hands, it will be very sticky, but It’ll be wort it!
It’ll be ready when you will gave a dough sticky but shapable.
Let it raise in a warm place for 3 hours. At this point you need to add your salami, emmental and ham that you have already diced while you where waiting for the dough to raise. Add the filling to the dough and place it in your lovely tin greased with the remaining lard.
Push (gently) the eggs on the surface of the filled dough, they’ll be your decoration, but oven cooked eggs are very very good, so whoever will have the slice of casatiello with the egg will be very pleased.
Let your dough raise for 4 more hours. After this time cook your casatiello in a preheated oven for 1 hour. It’ll be ready when it’s puffy and brown (like my picture!)
The smell of your casatiello that comes out the oven it’s irresistible, but leave at least an hour to let it settle before you can cut it safely.
Preriscaldate il forno circa 10 minuti prima ed infornate il ruoto per 1 ora a 200°. Alla fine del tempo il casatiello sarà gonfio è colorato.
L’odore appena sfornato è molto invitante, ma abbiate pazienza e dategli qualche ora per “riprendersi”.
Sformate. Servite. Buon appetito!!