SPAGHETTI CACIO E PEPE
CASATIELLO
INGREDIENTS FOR THE DOUGH
(FOR A DONUT MOLD OF 24 CM IN DIAMETER)
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Water 375 g
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Multi-purpose Flour 650 g
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Fresh brewer's yeast 10 g
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Salt up to 15 g
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Black pepper to taste
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Lard 25 g
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Extra virgin olive oil 25 g
FOR THE STUFFING
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Neapolitan salami (or any other kind of meat such as sausage) 150 g
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Pecorino (or any other kind of dried cheese) 150 g
TO DECORATE
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Eggs 4
HOW TO MAKE IT:
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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.
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Next, add the oil, lard and salt and start working the dough with your hands. Then you can start to prepare the stuffing.
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Cut the salami and the Pecorino cheese into cubes.
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Cut off a piece of the dough (about 80 grams) to be used later.
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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.
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Put the dough into a donut mould that you have already buttered.
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Now put the whole eggs, already washed, into the dough and partially cover them with the other piece of dough.
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Let it rise for at least one hour with a clean cloth covering it.
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Next preheat the oven to 170° and cook the Casatiello in the oven for 75 minutes.
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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.