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Try SavoraCasatiello Napoletano: A Taste of Naples
Bring the vibrant flavors of Naples to your kitchen with this traditional Casatiello Napoletano. This savory bread, enriched with lard, salami, and provolone, is a delightful centerpiece for any gathering. The placement of whole eggs, secured with dough crosses, adds a touch of festive charm.
Ingredients
- Bread Flour500 g
- Active Dry Yeast7 g
- Warm Water300 ml
- Lard100 g
- Salt10 g
- Black Pepper2 tsp
- Salami200 g
- Provolone Cheese200 g
- Eggs5
- Olive Oil1 tbsp
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Learn MoreMethod
In a large bowl, dissolve the yeast in warm water. Let it stand for 5 minutes until foamy.
Add the flour, lard, salt, and black pepper to the yeast mixture. Mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
While the dough is rising, cube the salami and provolone cheese.
Punch down the risen dough and knead briefly. Add the cubed salami and provolone, distributing evenly throughout the dough.
Shape the dough into a ring and place it in a greased and floured ring mold (about 9-10 inches in diameter).
Gently press 4 raw eggs, evenly spaced, into the top of the dough ring. These will bake along with the bread.
Create crosses of dough to secure the eggs. Use remaining dough to form strips and place them over each egg in a cross pattern.
Cover the ring mold and let the dough rise again for about 30-45 minutes.
Preheat oven to 350°F (175°C).
Bake for 45-55 minutes, or until the bread is golden brown and the eggs are cooked through. If the top is browning too quickly, cover loosely with foil.
Let the Casatiello cool in the mold for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve. Enjoy this taste of Naples!
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