Photograph of the finished Casatiello

Italy · Bánh mì mặn Phục sinh Casatiello

Casatiello

2 hr Hands-on time + 4 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.9 lb
  • Photograph of Dry yeast Dry yeast 0.8 oz
  • Photograph of Pork fat Pork fat 8.5 oz
  • Photograph of Spicy salami sausage Spicy salami sausage 14.1 oz
  • Photograph of Provolone Provolone 12.7 oz
  • Photograph of Pecorino cheese Pecorino cheese 7.1 oz
  • Photograph of Chicken eggs Chicken eggs 16
  • Photograph of Black pepper Black pepper 0.8 oz
  • Photograph of Salt Salt 0.8 oz

Method

  1. 1 Knead the flour with yeast, water, and lard for 15 minutes, then let it rise for 2 hours until it doubles in size.
  2. 2 Roll the dough into long sheets and sprinkle with salami, provolone, Pecorino, and plenty of black pepper.
  3. 3 A large amount of pepper is characteristic of casatiello; a reduced amount of pepper results in a bland cake that is mostly fat.
  4. 4 Roll the dough into a long tube, then loop it into a ring shape within a round mold.
  5. 5 Press four whole eggs (with their shells on) onto the surface of the dough, then insert two strips of dough in a cross shape to hold the eggs in place.
  6. 6 Let it rest for another 2 hours, then bake at 180 degrees for 50 minutes and let it cool completely before cutting.

With an appliance

  • Air fryer 1 hr 20 min

    Replace the baking step in step 6: spray oil on the surface of the dough rings, use a 195°C steam oven for 33 minutes and rotate the mold after 17 minutes; the casatiello crust darkens quickly, large cakes must be divided into two smaller rings.

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