Ready to put your hands dirty along with the Neapolitan Chef Roberto Di Pinto to prepare one of the Neapolitan delicacies par excellence? The Neapolitan casatiello! Such as a mixture with that of the bread but flavored with stuffing salami Napoli type and Pecorino, plus a generous sprinkling of pepper, Neapolitan casatiello is a rustic character in particular preparation of the Easter period. The distinctive feature? Fresh eggs encased in the dough into a ring and that children usually argue table! Of course, every family has its own traditions, especially compared to the filling ... the important thing though is to be generous and to abound in cheese and salami! Arm yourself with the necessary tools to prepare a tasty Neapolitan casatiello, starting with the most important: hands and ... love!Casatiello sweet fruit
- Ingredients for the dough (for a 24 cm ring mold of diameter)
- water 375 g
- 00 flour 650 g
- fresh yeast 10 g
- Fine salt 15 g
- black pepper q.s.
- Lard 25 g
- Extra virgin olive oil 25 g
- for the stuffing
- Neapolitan salami 150 g
- Pecorino cheese 150 g
- to decorate
- eggs 4
To prepare the Neapolitan casatiello started pouring the fresh yeast in water at room temperature (1), stir to dissolve (2), then pour the mixture into the cup of a planetary equipped with hook (3).
Mix with other fats: olive oil and lard (4). Started to work the ingredients at low speed and gradually add half the dose of flour, helping with a spoon (5). Once the flour will be absorbed and will have obtained a sort of batter, add salt (6).
At this point add the remaining flour at once (7) and continue to work at medium speed. The dough should have a smooth texture, but not excessively. It will take about 10 minutes of work with the planetary (8). Otherwise you can work with the planetary for 5 minutes and the remaining 5 to hand on the working plane. When you finish working, stop the mixer and transfer the dough on the work surface (9) just long enough to give a spherical shape; let it rest on the work surface while you prepare the filling, we will not have to cover it.
Remove the skin from sausage and cut into not too thin slices lengthwise (10), then cut it into strips and then into cubes (11). With a knife removed the crust from the pecorino (12)
and always made of rather large cubes as those of the sausages (13): in this way salami and cheese will be felt in the filling. Take back the dough, prelevatene a small piece (about 80 grams) (14) and keep aside: you will need to seal the eggs later on casatiello. Flatten the dough slightly (15)
pour the cubes of pecorino and salami sull'impasto (16), and knead with your hands until all ingredients are incorporated (17-18).
Sprinkle generously with black pepper (preferably freshly ground) (19) and mix so that it absorbed (20). Handle the dough to extend it to loaf (21)
And when it is sufficiently long (22), take a 24 cm ring mold diameter and imburratelo; place the loaf made inside the mold (23) by joining and sealing the two ends (24).
Now place in a vertical raw eggs in 4 points of the widely spaced casatiello applying light pressure (25); then shoot the dough set aside and processed 8 bits to form the loaves (26), which you can place a cross on the eggs to confine them (27).
When you finished cover casatiello with a clean cloth (28) and let rise at room temperature away from drafts for about 1 hour, 1 hour and a half. Once the volume will be almost doubled (29) cook your Neapolitan casatiello in oven preheated to 170 ° for 75 minutes, in the lowest shelf of the oven. Once cooked (30), let cool, then the mold gently and place on a serving dish. Your Neapolitan casatiello is ready to be shared with the whole family!
Casatiello can be well covered to keep for 3-5 days.
It can freeze if desired, once cooked and cooled full of eggs.
For the filling you can choose to add other meats such as bacon or ham and other cheeses like smoked cheese. Just maybe not choose fresh cheeses such as mozzarella spun.