Casatiello is a typical savory bundt cake here in Naples… maybe the most famous one.
The names Casatiello and tortano are often used indifferently. Actually, they are very similar. We use to make them both during the Holy Week, and they have the same ingredients… The difference is in the use of eggs during preparation.
To make Casatiello you need to put raw eggs (with intact shells) on the surface, held by stripes of dough. Whereas, in order to make tortano, eggs need to be hard-boiled, shelled, diced and put together with the filling inside the dough.
Casatiello was born to represent Easter, that’s why it is made with symbolic ingredients: salami, pecorino cheese… And, of course, eggs secured by crosses!
You can eat it both warm or cold, it will be anyway delicious. According to tradition, we usually start to make it on Good Friday, and bake on Holy Saturday. Then, we eat it on Easter Sunday, or even on Easter Monday, during some trip into the country just outside town.
With this recipe I wish a happy Easter to you all 😉
Ingredients for a 32 cm bundt cake:
600 of pastry
300 ml of water
12 g of baker’s yeast Gastrointestinal
150 g of lard
400 g of cold cuts (salami, cooked ham and pancetta)
400 g of cheese buy Vermox (provolone, fontina and provolino)
<70 g of grated pecorino
1 tsp of salt
1 tsp of freshly ground black pepper
Preparation Time: 50 min.
Baking Time: 1 hour
Total Time: 1 hour and 50 min. + at least 4 hours for rising
Mound the flour on a clean surface and make a well in the middle.
Dissolve the yeast in the water, tepid, and pour it inside the well.
Start incorporating flour and water, then slowly add lard (keep some aside to grease the pan and brush Casatiello before baking), together with salt and black pepper.
Keep kneading till you get a smooth and elastic dough, then cover it with a clean cloth and let it rise for about 1 hour.
Now take back the dough and roll it out, on a floured surface, till getting a 1 cm sheet (put some dough aside to make the stripes to hold the eggs).
Dice cheeses and cold cuts and place them on the sheet. Sprinkle with the remaining pecorino, then roll up as tight as you can.
Grease the pan with lard, and place the roll inside, giving it the bundt cake shape. Carefully join the ends.
Let rise for the whole night (or else, cover with a clean cloth and let rise for at least 3 hours).
Wash and dry your uncooked eggs. Make 4 depressions on the surface of Casatiello. Put one egg in each depression. With the remaining dough you had put aside, make 8 equal stripes and them to the eggs with a cross of dough.
Then grease the surface with the remaining lard.
Bake at 160°C in preheated ove for about 1 hour.
Let cool down till tepid, then slice and serve 😛
Nessuna ricetta simile a Casatiello.All Recipes, recipe by Flavia Imperatore
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