Casatiello Napoletano

Casatiello napoletano

Today I want to share with you a recipe that means a lot to me because of the many memories from my past as a Southern Italian. But also because it is an incredibly delicious recipe. With this dish you can impress your friends with something tasty, a dish that can help you use up some of your leftovers in the fridge. And best of all, it tastes even better the next day!
Casatiello napoletano is an authentic masterpiece of Neapolitan cuisine, a symbol of Easter and the culinary traditions of Southern Italy . This rustic delicacy holds centuries of history and culture and probably dates back to the Baroque era, when Neapolitan cuisine began to be appreciated for its richness and variety.

The word "casatiello" comes from "caso", a dialect word for "cheese", an ingredient abundantly present in this recipe. Casatiello is a puffed bread filled with sausages and cheeses, characterized by its wreath shape and decorated with whole eggs on the surface, a symbol of rebirth and new life that fits perfectly with the spirit of Easter.

Ingredients:

For the dough:

• 1 kg wheat flour (tipo 00)
• 600 ml lukewarm water
• 25 g fresh yeast
• 200 g lard (or alternatively butter)
• 15 g of salt
• Black pepper to taste

For the filling:

• 200 g Neapolitan salami or Italian salami
• 200 g mild provolone cheese (or Gouda)
• 100 g Parmigiano Reggiano, aged 24 months , grated
• 100 g pecorino, grated

For decoration:

• 4 eggs

Preparation:

1. Prepare the dough: Dissolve the yeast in part of the lukewarm water. In a large bowl, make a well in the flour and add the dissolved yeast, start kneading. Slowly add the rest of the water, lard (or butter), salt and plenty of pepper. Continue to knead the dough until it is smooth and elastic. Cover with a cloth and leave to rise in a warm place for about 2 hours or until doubled in size.
2. Prepare the filling: Cut the Italian salami and the mild provolone cheese into small cubes.
3. Roll out the dough: When the dough has risen, roll it out on a floured surface into a rectangle. Spread the salami, provolone, Parmigiano Reggiano and pecorino evenly over the entire surface of the dough.
4. Roll and shape: Roll the dough together from one long side so that it forms a long cylinder. Gather the ends to form a wreath and place in a greased wreath tin (bundle tin).
5. Decorate: Wash the eggs well and place them on the surface of the casatiello, pressing them lightly into the dough. You can secure them with small strips of dough criss-cross.
6. Second rise: Cover and leave to rise again for approximately 1 hour.
7. Baking: Preheat the oven to 180°C and bake the casatiello for approximately 1 hour or until golden and cooked through. Let it cool slightly before serving.

Wine recommendation:

To accompany casatiello napoletano, we recommend a red wine from Southern Italy, such as Aglianico del Vulture. This robust wine with its distinctive tannins and notes of ripe red fruit and spices is a perfect match for the richness and complexity of casatiello. Aglianico del Vulture, with its balanced acidity and full body, highlights the flavor of sausages and cheeses, creating an unforgettable gastronomic experience.