Here’s the recipe for “casatiello,” a delicious traditional Italian bread, particularly associated with Easter tradition in southern Italy.
INGREDIENTS
- 500g of durum wheat flour
- 250g of diced pancetta or spicy salami
- 150g of diced aged cheese (such as pecorino or Parmesan)
- 4 eggs
- 50g of butter
- 50g of lard
- 25g of brewer’s yeast
- Ground black pepper to taste
- Salt to taste
INSTRUCTIONS
- Start by dissolving the yeast in a small amount of lukewarm water with a pinch of sugar. Let it rest until it becomes foamy.
- In a large bowl, sift the flour. Make a well in the center and pour in the activated yeast.
- Add the eggs one at a time, softened butter and lard, diced cheese, diced pancetta or salami, ground black pepper, and salt.
- Mix all the ingredients until you get a homogeneous dough. You may need to add a little warm water if the dough is too stiff or flour if it’s too sticky.
- Cover the dough and let it rise in a warm place for about 2 hours, or until it doubles in size.
- After the rising time, briefly knead the dough on a floured surface to deflate it.
- Grease and flour a ring mold or casatiello mold and place the dough inside, forming a hole in the center.
- Cover the mold and let it rise for another 30-40 minutes.
- Preheat the oven to 180°C (350°F).
- Bake the casatiello for about 40-50 minutes, or until it becomes golden on the surface and sounds hollow when tapped on the bottom.
- Once baked, let the casatiello cool in the mold for a few minutes, then unmold it and let it cool completely on a rack before serving.
Casatiello is delicious enjoyed on its own or served with cured meats and cheeses. Enjoy your meal!
