Casatiello
Casatiello is a magnificent savory Neapolitan bread, traditionally gracing Easter tables. This rich, aromatic loaf is studded with cured meats and cheeses, then baked with whole eggs nestled into its golden crust, offering a truly unique and satisfying culinary experience.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 5 t 15 min
- Annoksia
- 8
- Vaikeustaso
- Keskitaso
- Annosta kohti
- 543 kcal
Allergeenitiedot: saattaa sisältää seuraavia: kananmunat, gluteeni ja maito. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
- 500 gall-purpose flour
- 250 mlwater, lukewarm
- 7 gactive dry yeast
- 100 glard, softened
- 50 gpecorino romano cheese, grated
- 5 gblack pepper, freshly ground
- 10 gsalt
- 100 gprosciutto, diced
- 100 gsalami, diced
- 100 gprovolone cheese, diced
- 5 kplegg, uncooked, in shell
Välineet
Large mixing bowl · Measuring cups and spoons · Wooden spoon (valinnainen) · 2× Clean kitchen towel · Bundt pan (26-28 cm) · Wire rack · Chef's knife · Cutting board
Valmistusohje
Vaihe vaiheelta
- 1
Activate the yeast by dissolving 7g of active dry yeast in 250ml of lukewarm water in a large mixing bowl. Allow it to sit undisturbed for 5 minutes until a foamy layer appears on the surface, indicating the yeast is active.
Noin 5 min
Kokin vinkki: Ensure the water is lukewarm (around 105-115°F or 40-46°C); water that is too hot will kill the yeast, and water that is too cold will not activate it.
- 2
Add 500g of all-purpose flour to the activated yeast mixture in the bowl, stirring with a wooden spoon or your hands until just combined.
Noin 2 min
- 3
Gradually incorporate 100g of softened lard, 50g of grated Pecorino Romano cheese, 5g of freshly ground black pepper, and 10g of salt into the dough, mixing until the ingredients are evenly distributed.
Noin 5 min
Kokin vinkki: Using softened, not melted, lard will help it integrate smoothly into the dough without making it greasy.
- 4
Transfer the dough to a lightly floured surface and knead vigorously for 10-15 minutes until it becomes smooth, elastic, and no longer sticky.
Noin 15 min
Kokin vinkki: A well-kneaded dough will spring back slowly when gently poked, indicating proper gluten development.
- 5
Form the kneaded dough into a ball, place it in a lightly greased large bowl, and cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free place for at least 2 hours, or until it has doubled significantly in size.
Noin 2 t
Kokin vinkki: A warm oven (turned off) with the light on can create an ideal environment for dough rising.
- 6
Gently punch down the risen dough to release the accumulated gases, deflating it slightly.
Noin 1 min
- 7
Fold in 100g of diced prosciutto, 100g of diced salami, and 100g of diced provolone cheese, ensuring they are evenly distributed throughout the dough.
Noin 5 min
Kokin vinkki: Dicing the meats and cheese into small, uniform pieces will ensure they are well dispersed and don't create large air pockets in the finished bread.
- 8
Generously grease a 26-28 cm (10-11 inch) bundt pan with lard or butter, ensuring all crevices are coated.
Noin 2 min
Kokin vinkki: Thorough greasing is crucial to prevent the casatiello from sticking, especially with its rich, cheesy dough.
- 9
Remove approximately one-quarter of the dough and set it aside; this portion will be used for decoration.
Noin 1 min
- 10
On a lightly floured surface, roll out the larger portion of dough into a thick, elongated rectangle.
Noin 3 min
- 11
Carefully transfer the rolled dough into the prepared bundt pan, shaping it into a continuous ring and pressing it gently against the sides and bottom.
Noin 2 min
- 12
Gently press 5 whole, uncooked eggs into the dough at even intervals around the ring.
Noin 2 min
Kokin vinkki: Use room temperature eggs to prevent them from cracking during baking and to ensure even cooking.
- 13
Roll out the reserved dough into thin strips and use them to form decorative crosses over each egg, pressing the ends firmly into the main dough to secure them.
Noin 5 min
Kokin vinkki: Moisten the ends of the strips slightly with water if they are not adhering well to the main dough.
- 14
Cover the bundt pan with a clean kitchen towel and let the casatiello rise again in a warm place for another 1 hour, or until it appears visibly puffy and slightly increased in volume.
Noin 1 t
- 15
Preheat your oven to 180°C (350°F) for at least 15 minutes to ensure it reaches and maintains the correct temperature.
Noin 15 min
- 16
Bake the casatiello in the preheated oven for 50-60 minutes, or until the crust is deeply golden brown and a wooden skewer inserted into the bread (avoiding the eggs) comes out clean.
Noin 1 t
Kokin vinkki: If the top begins to brown too quickly, loosely tent the pan with aluminum foil to prevent burning.
- 17
Remove the casatiello from the oven and let it cool in the bundt pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
Noin 15 min
Kokin vinkki: Allowing the bread to cool fully before slicing ensures the internal structure sets properly and prevents it from becoming gummy.
Annosta kohti
Ravintoarvot
- Kalorit
- 542,5kcal
- Proteiini
- 20,4g
- Hiilihydraatit
- 48,9g
- Rasva
- 28,1g
- Kuitu
- 2,1g
- Sokeri
- 0,6g
Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.
Säilytä hyvänä
Casatiello is traditionally enjoyed at room temperature, often as part of an Easter picnic or brunch spread. It pairs wonderfully with a simple green salad or additional cured meats and cheeses. For a delightful variation, consider adding a pinch of red pepper flakes to the dough for a subtle kick.
Store leftover Casatiello tightly wrapped in plastic wrap or aluminum foil at room temperature for up to 3 days, or in an airtight container.
To reheat, wrap slices loosely in foil and warm in a preheated oven at 150°C (300°F) for 10-15 minutes, or until heated through. Alternatively, toast individual slices in a toaster oven.