Elisa inherited this Casatiello recipe from her mother, who used to prepare it at home every Easter back in Italy since she was a little girl.
Casatiello is a divine Italian Easter bread from the Naples region of Italy but now eaten throughout Italy, usually prepared during the Easter period with a delicious mix of salami, ham and cheese.
INGREDIENTS
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For the dough:
1 Bag of Tre Mari pizza dough
1 teaspoon of black pepper
1 teaspoon of salt
50gr of lard or olive oil
- For the filling:
150 gr Friulano cheese cut in cubes
150 gr Caciocavallo cheese cut in cubes
150 gr of Smoked Pancetta
150 gr of Prosciutto
150 gr of Black forest ham
150 gr of Italian porchetta
150 gr of Cacciatore salami
Salt and freshly ground black pepper to taste
DIRECTIONS
1. Prepare the Dough:
- In a large mixing bowl, combine the dough with black pepper, salt, and lard.
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Transfer the seasoned dough to a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 2 hours until doubled in size.
2. Prepare the Filling:
- In a separate bowl, combine diced cacciatore salami, pancetta, prosciutto, porchetta, and ham with diced cheeses.
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Season with black pepper and salt to taste, then set aside.
3. Assemble the Casatiello:
- Once the dough has risen to double its size, gently press it down to release any trapped air.
- Transfer the dough to a floured surface and roll it out into a rectangle approximately 1/2 inch thick.
- Spread the filling evenly over the dough, leaving a small border around the edges.
- Carefully roll the dough tightly from one long edge to form a compact log.
- Starting from the longest side, tightly roll up the dough, ensuring the ends are tucked in neatly. Place the rolled dough in the tube pan, joining the two ends securely together.
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Grease a round cake pan or savarin mold with a bit of olive oil or lard. Place the rolled dough into the pan with the seam side facing down. Loosely cover it with a kitchen towel and allow it to rise for another 30-60 minutes.
4. Bake the Casatiello:
- Preheat the oven to 180°C (350°F).
- Once the Casatiello has risen again, bake it in the preheated oven for approximately 45-55 minutes, or until it turns golden brown on top and produces a hollow sound when tapped on the bottom.
- Take the Casatiello out of the oven and allow it to cool in the pan for about 10 minutes before serving.
Do not hesitate to personalize this Casatiello recipe with your favourite meats and cheeses for a unique twist on this traditional Italian Easter bread. Enjoy experimenting with different flavours to make it your own!
- Tre Mari Bakery
