Il casatiello Napoletano it is a rustic bread typical of Neapolitan Easter tradition in the shape of a donut This is an ancient recipe with Greco-Roman origins. Let's see the recipe in detail.
How to make the Neapolitan Casatiello dough
Let it melt 15 g of yeast fresh in 330 g of warm water. When the yeast is completely dissolved, add 600 grams of flour, 100 grams of lard, 1 teaspoon of honey, 10 gr of salt and pepper, to taste. Knead well until the mixture is smooth, transfer it to a bowl covered with a cloth and leave to rise for at least half an hour in a warm place.
Once the indicated leavening time has elapsed, roll out the dough into a 1 cm thick rectangle, keeping aside about 80 g which will be used to make the stripes on the eggs.
Sprinkle the surface with 120 g of Naples salami cut into cubes, 100g of spicy provolone diced, 100 g pecorino grated, 100g of cicoli cut into cubes and a grind of pepper.
Close the dough by rolling it up from the long side and insert it into a 26 cm donut mold previously greased with butter, oil or lard.
Place 5 boiled eggs on the roll and, on each, place two strips made with the dough previously set aside. Cover the casatiello with a cloth and leave to rise for another 2 hours.
When the initial volume doubles, brush the surface with an egg yolk and bake 170°C for 50 minutes. Once cooked, leave to cool slightly and serve.
