Casatiello Napoletano (Easter Bread from Naples) recipe

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Ingredients

1 ½ ounces fresh yeast
1 ½ cups warm water, divided
5 ⅓ cups all-purpose flour
1 teaspoon salt
1 cup lard, at room temperature, divided
2 tablespoons grated Parmesan cheese
1 pinch freshly ground black pepper
2 tablespoons grated pecorino Romano cheese
1 (4 ounce) package salami chunks
6 eggs

Nutrition Info

661 calories
carbohydrate: 65.6 g
cholesterol: 181 mg
fat: 35.4 g
fiber: 2.7 g
protein: 18.1 g
saturatedFat: 13.4 g
servingSize: -
sodium: 673.2 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Dissolve yeast in 1/2 cup warm water.

  2. Sift flour and salt onto a clean work surface, make a well in the center. Add yeast mixture and 1/4 cup lard to the well. Mix, adding remaining 1 cup water gradually, until dough comes together. Knead until dough is soft and smooth, about 10 minutes.

  3. Transfer dough to an oiled bowl. Cover with a clean, damp cloth. Let rise in a warm place until doubled, about 90 minutes.

  4. Place dough back on the work surface. Punch gently to deflate, roll into a big rectangle. Brush 1/4 cup lard on top, cover with Parmesan cheese and pepper. Fold dough in half to make a smaller rectangle. Brush 1/4 cup lard on top, cover with pecorino Romano cheese and pepper.

  5. Fold dough again into a smaller rectangle. Brush remaining 1/4 cup lard on top, cover with salami chunks. Cut off a small portion of the dough, reserve.

  6. Roll dough into a long cylinder. Place cylinder a grease ring cake mold. Cover with a damp cloth. Let rise in a warm place until more than doubled in volume, about 3 hours.

  7. Preheat oven to 325 degrees F (165 degrees C).

  8. Tuck whole eggs into the ring of dough at even intervals. Divide reserved dough into 12 pieces, roll into small ropes. Lay 2 ropes in a cross shape over each egg to hold them in place.

  9. Bake in the preheated oven until golden, about 1 hour. Let cool before slicing.

Recipe Yield

8 servings

Recipe Note

Casatiello is the most famous Easter bread in Italy. Typical of Naples, it is served on Easter morning with cheese and cured meat. It's a rich bread made with rustic ingredients as the tradition calls for, and is decorated with the classic trapped eggs.

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