Name: Casatiello Napoletano (Easter Bread from Naples) recipe
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

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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

Dissolve yeast in 1/2 cup warm water.
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.
Transfer dough to an oiled bowl. Cover with a clean, damp cloth. Let rise in a warm place until doubled, about 90 minutes.
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.
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.
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.
Preheat oven to 325 degrees F (165 degrees C).
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.
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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