Casatiello Napoletano – Traditional Neapolitan Easter Bread
Category: Leavened Bread
Servings: 8
Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 2 hours
Difficulty: Medium
Ingredients
This rustic Neapolitan Easter bread is filled with savory flavors of salami, pecorino cheese, and eggs, making it a crowd-pleasing centerpiece for any meal, especially during the festive season. The dough is enriched with both olive oil and lard, which give it a beautiful texture and depth of flavor.
| Ingredient | Quantity |
|---|---|
| Water | 375g |
| All-purpose flour (00 flour) | 650g |
| Fresh brewer’s yeast | 10g |
| Fine salt | 15g |
| Black pepper (freshly ground) | To taste |
| Lard (or butter) | 25g |
| Extra virgin olive oil | 25g |
| Neapolitan salami | 150g |
| Pecorino cheese | 150g |
| Eggs | 4 whole eggs |
Instructions
Step 1: Activate the Yeast and Prepare the Dough
To begin preparing this delicious Casatiello Napoletano, start by dissolving the fresh brewer’s yeast in 375g of lukewarm water. Stir gently to help it dissolve completely. Once dissolved, pour the yeast-water mixture into the bowl of a stand mixer (or a large mixing bowl if you’re kneading by hand).
Add both the olive oil and lard into the bowl with the yeast mixture. Mix everything together on a low speed using the dough hook attachment. Gradually add half of the flour, spooning it in bit by bit until it starts to combine into a sticky batter.
Step 2: Adding the Salt and Remaining Flour
Once the flour is well incorporated into the dough, sprinkle in the salt. This will help activate the yeast, and the salt’s flavor will begin to infuse into the dough. Now, slowly add the remaining 325g of flour in one go. Continue mixing until the dough begins to form a cohesive mass.
Step 3: Kneading the Dough
Once all the flour is incorporated, increase the speed of your mixer to medium-low and allow it to knead the dough for 5 minutes. If kneading by hand, transfer the dough to a floured surface and knead vigorously for about 10 minutes. You should aim for a smooth and elastic texture, which indicates that the dough has developed enough gluten for the perfect rise.
Step 4: Prepare the Salami and Pecorino
While the dough is resting, remove the skin from the salami and cut it into slices. Then, slice those slices into thin strips and finally dice the strips into small cubes. Next, peel the crust off the Pecorino cheese and cut it into large, chunky cubes—similar in size to the salami pieces.
Step 5: Incorporating the Fillings
Once the dough has been kneaded, transfer it to a large clean work surface. Spread the diced salami and Pecorino cubes over the dough. Sprinkle freshly ground black pepper generously across the mixture. Begin folding the dough over the fillings, gently kneading to ensure the salami and cheese are well-distributed throughout. The goal is to have every bite of Casatiello packed with a little piece of salami and cheese, complemented by the warming flavor of black pepper.
Step 6: Shaping the Dough and Preparing the Pan
After the ingredients are evenly incorporated, stretch the dough out into a long log shape, approximately the length of your round cake pan. Grease a 24 cm (9.5-inch) round cake pan (or Bundt pan) with butter. Place the dough log into the pan, circling it to fit neatly inside.
Step 7: Adding the Eggs
This traditional Neapolitan bread is not just any bread—it’s filled with surprises! Gently press 4 whole raw eggs into the dough at equal distances, ensuring they are embedded deep enough for them to remain securely in place during baking. This is the iconic feature of Casatiello Napoletano—the eggs are surrounded by the dough and bake right inside the loaf, creating a beautiful, rustic look.
Step 8: Resting and Rising
Cover the pan with a clean kitchen towel, and let the dough rest for at least 30 minutes. The dough should rise slightly, though it won’t rise too dramatically. This rest period ensures that the flavors meld together, and the bread becomes light and airy during baking.
Step 9: Baking the Casatiello
Preheat the oven to 180°C (350°F). Once the dough has had time to rest, place the pan into the preheated oven and bake for 1 hour to 1 hour and 15 minutes, or until the Casatiello is golden brown on top and a skewer inserted into the bread comes out clean.
Step 10: Cooling and Serving
Once baked, remove the Casatiello from the oven and allow it to cool for 10-15 minutes before removing it from the pan. This step will help the bread set and prevent it from falling apart when you cut into it. After cooling, you can transfer the bread to a serving platter.
Serve the Casatiello Napoletano warm or at room temperature, and enjoy it as part of a festive meal, or as a savory snack with a glass of wine. Its rich flavors of salami, cheese, and eggs make it perfect for family gatherings or special occasions like Easter. Whether shared among loved ones or savored on your own, this rustic Neapolitan bread will transport you straight to the heart of Italy.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 12g |
| Carbohydrates | 40g |
| Fiber | 2g |
| Fat | 18g |
| Saturated Fat | 6g |
| Cholesterol | 80mg |
| Sodium | 450mg |
| Sugars | 2g |
Enjoy this delightful, savory Casatiello Napoletano, an irresistible Italian tradition that brings both flavor and fun to your table!
Tips & Variations:
- Customize the Fillings: While traditional Casatiello calls for salami and Pecorino, feel free to use different cured meats or cheeses according to your taste. Provolone, pancetta, or even a mild ham could make great substitutes.
- Egg Variations: The eggs can also be hard-boiled and placed on top of the dough before baking for a slightly different look and texture.
- Add Herbs: For an extra burst of flavor, you could sprinkle in some fresh or dried herbs, such as oregano, rosemary, or thyme.
This traditional Italian bread is more than just a meal; it’s a symbol of festivity and togetherness, and making it is an experience in itself.
