casatiello Napoletano
Delia Ciriello
Preparation times: 2 hours
Rising times: About 2 hours (until doubled)
Degree of difficulty (1 to 5): 2
Ingredients for 6/8 people
For the dough:
500 g flour
100 g of sourdough or 10 g brewer's yeast
50 g of lard (lard)
350 cl of water
1 tablespoon of salt
For the stuffing:
150 g of pecorino
150 g of semi-spicy provolone
100 g of grated Parmesan cheese
250 g of cicoli
150 g of salami type Napoli
3 eggs
pepper
The cicoli they are the result of boiling the fatty parts of the pig, the liquid part, once solidified, is called lard (lard), while the remaining solid pieces are called cicoli.
Preparation of the dough
Dissolve the yeast in warm water. Place the flour in a fountain, place the lard, salt, pepper, yeast dissolved in the water in the center, and with the help of other warm water, mix everything until you get a soft dough.
Then let it grow in a covered bowl, in a warm place, for a couple of hours or until the pasta has doubled in volume.
Cut all the cheeses and salami into cubes.
When the dough has grown, remove a small piece and set it aside for the strips, roll it out to a thickness of one centimeter.
Arrange the filling over the entire surface and gently roll the dough.
Grease a large mold with a central hole with lard, arrange the roll of dough into a donut, joining the ends well and put it back to grow in a warm place.
When the casatiello has risen, place the eggs on it and stop them with some crossed strips made with the pasta you have kept aside.
Bake it in an oven already heated to 160 ° C for the first 10 minutes then at 170 ° - 180 ° C for an hour of cooking.
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