CASATIELLO

INGREDIENTS FOR THE DOUGH 

(FOR A DONUT MOLD OF 24 CM IN DIAMETER)

  • Water 375 g

  • Multi-purpose Flour 650 g

  • Fresh brewer's yeast 10 g

  • Salt up to 15 g

  • Black pepper to taste

  • Lard 25 g

  • Extra virgin olive oil 25 g

FOR THE STUFFING

  • Neapolitan salami (or any other kind of meat such as sausage) 150 g

  • Pecorino (or any other kind of dried cheese) 150 g

TO DECORATE

  • Eggs 4

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HOW TO MAKE IT:

  1. Start by pouring the yeast into water and stir to dissolve it completely. Then put flour on a pastry board and pour the yeast mixture onto the board.

  2. Next, add the oil, lard and salt and start working the dough with your hands. Then you can start to prepare the stuffing. 

  3. Cut the salami and the Pecorino cheese into cubes.

  4. Cut off a piece of the dough (about 80 grams) to be used later.

  5. Put the stuffing inside the other piece of the dough and work it with your hands until the ingredients are well-mixed, then sprinkle it with black pepper.

  6. Put the dough into a donut mould that you have already buttered.

  7. Now put the whole eggs, already washed, into the dough and partially cover them with the other piece of dough.

  8. Let it rise for at least one hour with a clean cloth covering it.

  9. Next preheat the oven to 170° and cook the Casatiello in the oven for 75 minutes.

  10. Let it cool for a while before serving it to the whole family on a silver platter!

 

 

STORAGE:

Casatiello can be kept at room temperature for 3-4 days in a cool place. Cover it with plastic wrap to keep it fresh.

Buon Appetito!