Crescentone or crescenta
10
min
Easy
Casatiello
Casatiello is a traditional Easter savory bread originating from Naples. Below you will find the ingredients and the step-by-step method.
- Difficulty
- Easy
- Prep Time
- 160 min
- Cook Time
- 30 min
- Servings
- 10 people
Ingredients
- Active Dry Yeast, 1 bag
- flour, 500 g
- lukewarm milk, 1 glass
- lard, 1 knob
- salt, a pinch
- grated Pecorino Romano cheese, 200 g
- Galbanino cheese, 300 g
- Provola cgheese, 300 g
- Napoli salami, 300 g
- pork cracklings, 300 g
- hard-boiled eggs, 3
- mortadella, 300 g
- pancetta, 300 g
- semi-spicy provolone, 300 g
- mild provolone, 300 g
- water, as needed
Method
Mix the flour with the active dry yeast dissolved in a glass of lukewarm milk. Add a generous knob of lard and enough water to obtain a soft dough. Then add a pinch of salt and the grated Pecorino Romano cheese.
Let the dough rise for 2 hours.
Divide the dough into two portions and roll each one out into a large sheet.
Spread about two-thirds of each filling ingredient over the first sheet: Galbanino, provola, Napoli salami, ciccioli, hard-boiled eggs, mortadella, pancetta, semi-spicy provolone, and mild provolone, all cut into small cubes.
Roll the dough tightly to form a long stuffed log.
Place this log along one edge of the second sheet of dough and roll everything together, gradually adding the remaining filling as you continue rolling.
The final result should be a thick, long cylinder with a double layer of filling inside.
Join the ends together to form a ring resembling a large bundt-shaped loaf.
Grease a ring cake pan with a little lard and dust it lightly with flour, then place the prepared dough inside.
Bake in a preheated oven at 180°C (350°F) for about 30 minutes. To check for doneness, insert a knife or a long skewer into the center: if it comes out clean, the Casatiello is fully baked. The crust should be lightly golden.
Allow it to cool before serving.
Casatiello can be stored for 3–4 days at room temperature in a cool place, well covered with plastic wrap or under a cake dome.
Let the dough rise for 2 hours.
Divide the dough into two portions and roll each one out into a large sheet.
Spread about two-thirds of each filling ingredient over the first sheet: Galbanino, provola, Napoli salami, ciccioli, hard-boiled eggs, mortadella, pancetta, semi-spicy provolone, and mild provolone, all cut into small cubes.
Roll the dough tightly to form a long stuffed log.
Place this log along one edge of the second sheet of dough and roll everything together, gradually adding the remaining filling as you continue rolling.
The final result should be a thick, long cylinder with a double layer of filling inside.
Join the ends together to form a ring resembling a large bundt-shaped loaf.
Grease a ring cake pan with a little lard and dust it lightly with flour, then place the prepared dough inside.
Bake in a preheated oven at 180°C (350°F) for about 30 minutes. To check for doneness, insert a knife or a long skewer into the center: if it comes out clean, the Casatiello is fully baked. The crust should be lightly golden.
Allow it to cool before serving.
Casatiello can be stored for 3–4 days at room temperature in a cool place, well covered with plastic wrap or under a cake dome.
